Malai Kofta

Estimated — 7 ingredients not in food database (99% mass accounted for)

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Contains: dairy

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Method

1. 1In a mixing bowl, combine 150 g mashed potatoes, 50 g paneer (crumbled), 2 tbsp finely chopped fresh coriander, 1 tsp garam masala, 1/2 tsp cumin powder, 1/4 tsp black pepper, and 1/2 tsp salt. Mix well until a soft, cohesive dough forms.
2. 2Shape the mixture into small, smooth balls (about 2.5 cm in diameter) using your palms. Place them on a plate and refrigerate for 10 minutes to firm up.
3. 3Heat 2 tbsp oil in a deep pan over medium heat. Gently fry the koftas in batches until golden brown on all sides. Remove and set aside.
4. 4In the same pan, add 1 tbsp ghee and sauté 1 finely chopped onion until golden. Add 1 tsp ginger-garlic paste and cook for 1 minute until fragrant.
5. 5Add 1 tsp garam masala, 1/2 tsp cumin powder, 1/4 tsp turmeric, and 1/2 tsp red chili powder. Stir well to combine.
6. 6Pour in 300 ml water and bring to a simmer. Add the fried koftas back into the pan, gently stirring to coat them in the gravy.
7. 7Stir in 100 ml thickened cream (malai) and 1/2 tsp salt. Simmer for 5 minutes on low heat to allow flavors to meld.
8. 8Garnish with fresh coriander and a drizzle of cream before serving. Serve hot with steamed basmati rice or naan.