Malai Kofta

Passos12

1. 1

   Pas 1. Mix the kofta dough

   Combine the grated paneer and boiled grated potatoes with cornflour, salt, black pepper, chopped coriander and green chilli, then mash well.

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2. 2

   Pas 2. Shape the koftas

   Shape the mixture into balls or cylinders. Fry 1 kofta first to check binding; if needed, add a little more cornflour or potato.

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3. 3

   Pas 3. Fry the koftas

   Fry the koftas in medium-hot oil until golden.

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4. 4

   Pas 4. Temper the whole spices

   Heat oil and butter in a pan, then add jeera, cinnamon, bay leaf, black peppercorns and hing.

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5. 5

   Pas 5. Add garlic and ginger

   Add the garlic cloves and the ginger, roughly chopped.

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6. 6

   Pas 6. Add onion and tomato

   Add the roughly chopped onions and tomatoes.

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7. 7

   Pas 7. Cook the gravy base

   18 min

   Add the dried Kashmiri chillies and cashews, then salt, turmeric, red chilli powder and coriander powder. Add water, cover and cook for 15–20 minutes until softened.

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8. 8

   Pas 8. Blend the gravy

   Remove the whole spices, cool, and blend into a smooth puree.

9. 9

   Pas 9. Simmer the gravy

   Return the puree to the pan with some water and cook until the gravy is nicely done.

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10. 10

    Pas 10. Add kasuri methi

    Add the kasuri methi to the gravy.

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11. 11

    Pas 11. Add koftas and cream

    Add the fried koftas and drizzle generously with cream.

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12. 12

    Pas 12. Finish with chilli tadka

    Finish with a butter and Kashmiri chilli tadka and garnish with fresh coriander.

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