Malai Kofta with Saffron Cream Sauce

Ingredients

• paneer, grated200g
• potato, boiled and mashed150g
• all-purpose flour2 tbsp
• cornstarch1 tbsp
• salt1 tsp
• green chili, finely chopped1 tsp
• cashews1/4 cup
• tomatoes, chopped3 medium (about 300g)
• ginger-garlic paste1 tbsp
• green cardamom pods4
• saffron strandsa pinch (soaked in 2 tbsp warm milk)
• heavy cream1/2 cup
• ghee or oil, for fryingfor deep frying
• sugar1 tsp
• garam masala1/2 tsp

Directions

1. 1

   For the koftas: In a large bowl, mix grated paneer, mashed potato, flour, cornstarch, salt, and green chili until well combined. Shape into 12-14 smooth balls. If the mixture is too sticky, add a little more flour.

2. 2

   Heat ghee or oil in a deep pan to 170°C (340°F). Gently slide in the koftas in batches, frying until golden brown and crisp. Drain on paper towels and set aside.

3. 3

   For the sauce: Soak cashews in warm water for 15 minutes, then drain. Blend cashews and tomatoes into a smooth puree. Set aside.

4. 4

   In a wide pan, heat 2 tbsp ghee. Add cardamom pods and sauté for 30 seconds. Add ginger-garlic paste and cook until fragrant. Pour in the tomato-cashew puree and cook over medium heat, stirring occasionally, until the sauce thickens and the raw tomato smell disappears (about 8-10 minutes).

5. 5

   Add salt, sugar, and 1/2 cup water. Simmer for 5 minutes. Stir in the saffron milk and cream, mixing well. Season with garam masala and cook for another 2 minutes. Adjust consistency with water if needed; it should coat the back of a spoon.

6. 6

   Just before serving, gently place the koftas in the sauce and warm for 1-2 minutes (don't stir, or they may break). Serve hot, garnished with extra cream and saffron strands, with naan or rice.