Malai Kofta in Makhani Gravy

Ingredients

• tofu (firm, pressed and crumbled)200g
• almond meal60g
• cornflour2 tbsp
• ginger (finely grated)1 tsp
• green chili (finely chopped)1
• salt1/2 tsp
• cumin powder1/2 tsp
• garam masala1/2 tsp
• coriander leaves (chopped), for kofta2 tbsp
• oil (for frying)500 ml
• butter (unsalted)30g
• onion (finely chopped)1 large (150g)
• garlic (minced)4 cloves
• ginger (grated)1 tbsp
• tomato puree (from 4 large tomatoes)300 ml
• red chili powder1 tsp
• coriander powder1 tbsp
• kasuri methi (dried fenugreek leaves)1 tbsp
• heavy cream100 ml
• sugar1/2 tsp
• salt (to taste)
• water (warm)100 ml

Directions

1. 1

   For the koftas: In a bowl, mix crumbled tofu, almond meal, cornflour, grated ginger, green chili, 1/2 tsp salt, cumin powder, garam masala, and chopped coriander. Knead gently until a soft dough forms. Shape into 12 equal-sized balls.

2. 2

   Heat oil in a deep pan to 170°C (350°F). Gently slide in the kofta balls, 4-5 at a time, and fry until golden brown all over (about 4-5 minutes). Drain on paper towels. Set aside.

3. 3

   For the gravy: In a large pan, melt butter over medium heat. Add onion and sauté until deep golden, about 8 minutes. Add garlic and ginger, cook 1 minute more until fragrant.

4. 4

   Stir in tomato puree, red chili powder, coriander powder, and 1/2 tsp salt. Simmer uncovered for 10 minutes, stirring occasionally, until oil separates. Add warm water and mix well.

5. 5

   Crush kasuri methi between your palms and stir into the gravy. Add sugar, garam masala, and cream. Simmer on low for 5 minutes until thick and velvety. Taste and adjust salt.

6. 6

   Just before serving, gently place the fried koftas into the hot gravy. Do not stir—let them soak for 2 minutes. Garnish with a drizzle of cream and fresh coriander. Serve immediately with naan or rice.