Malai Kofta

Serves 2-4

For Kofta

1 cup paneer

1/2 cup boiled potato

2 1/2 tbsp corn starch

1 tbsp ginger paste

2 tbsp cilantro

2 tbsp chopped cashews

1 tbsp raisins

salt to taste

Oil for deep frying

For Gravy

1 red onion

2 tomatoes

1 tbsp tomato paste

3 cloves of garlic

1/2 inch ginger

6 pieces of cashews

1/2 inch cinnamon stick

1/2 star anise

1/4 mace

2-4 cardamom pods

1 bay leaf

2 dry red chili

1/2 tsp sugar

2 tbsp oil

1 tsp garam masala

2 tbsp heavy cream

salt to taste

cilantro for garnish

Kofta:

In a bowl mix paneer, boiled potatoes, ginger, cilantro and salt to taste.

Grease your palms with oil. Divide the mixture into equal portions of 6-8.

Flatten the mixture in your palm and fill the kofta with cashews and raisins. Seal the kofta tight by rolling into a ball in your palm.

Lightly coat the kofta with corn starch.

Heat oil in a pan over low-medium heat for deep frying.

Deep fry the koftas for 3-4 minutes or until golden brown. Drain the access oil and transfer to a plate.

Keep aside for later.

Gravy:

Chop big chunks of onion, tomatoes, garlic and ginger.

Heat tbsp of oil in a pan on low-medium flame. Add cinnamon stick, star anise, bay leaf, dry red chili, cardamom pods, onions, tomatoes, garlic, ginger, mace and cashews.

Cook until onions are translucent and tomatoes are mushy.

Add the mixture to a blender and blend until smooth.

Add tbsp of oil to the same pan. Saute tomato paste for 30 seconds.

Add the blended mixture, salt, sugar, and garam masala to the pan. Cook for 10 minutes.

Turn off the heat and finish with cream.

Place kofta at the bottom of a serving bowl. Add gravy on top of the kofta.

Garnish with cilantro and serve with rice or roti.

Tips

Tomato onion mixture is already cooked before blending. It does not require to cook for long once transferred back to the pan.

For healthy version, substitute oats for cashews, skip heavy cream and add your favorite protein or veggies to the gravy.