Malai Kofta

This Malai Kofta recipe offers a delightful blend of traditional Indian flavors with a touch of creativity. The koftas, made from a rich mixture of paneer and mashed potatoes, are delicately spiced and served in a creamy tomato and cashew nut gravy. The result is a dish that is both comforting and luxurious, perfect for a special occasion or a cozy family dinner. This recipe is vegetarian and can be made gluten-free by ensuring the ingredients are certified gluten-free.

Ingredients:

• 1 cup paneer, grated
• 1 cup mashed potatoes
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped cilantro
• 1/4 cup cashew nuts, ground
• 1/2 teaspoon garam masala
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Oil for frying
• 1 cup tomatoes, pureed
• 1/2 cup heavy cream
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon fenugreek leaves (kasuri methi)
• 1 tablespoon honey (optional, for sweetness)

Instructions:

1. In a mixing bowl, combine grated paneer, mashed potatoes, chopped onions, cilantro, ground cashew nuts, garam masala, cumin powder, red chili powder, and salt. Mix well and form into small balls (koftas).
2. Heat oil in a pan over medium heat and fry the koftas until golden brown. Remove and set aside on paper towels to drain excess oil.
3. In the same pan, add ginger-garlic paste and sauté for a minute. Then add pureed tomatoes, turmeric powder, and salt. Cook until the oil separates from the mixture.
4. Stir in the heavy cream and fenugreek leaves. Let it simmer for a few minutes until the gravy thickens slightly. If desired, add honey for a touch of sweetness.
5. Gently add the fried koftas into the gravy and simmer for an additional 5 minutes to allow the flavors to meld.
6. Serve hot with naan, roti, or rice.