Malai Kofta with Saffron-Tomato Gravy

Ingredients

• paneer200g
• potato1 large
• cornflour2 tbsp
• saltto taste
• garam masala1 tsp
• cashew nuts30g
• golden raisins20g
• ghee2 tbsp
• onion1 large
• ginger-garlic paste1 tbsp
• green chili1
• tomato puree400g
• red chili powder1 tsp
• turmeric powder1/2 tsp
• ground cumin1 tsp
• sugar1 tsp
• saffron threadsa generous pinch
• heavy cream100ml
• dried fenugreek leaves (kasuri methi)1 tbsp
• fresh corianderfor garnish

Directions

1. 1

   For the koftas: In a bowl, combine grated paneer, mashed potato, cornflour, salt, and 1/2 tsp garam masala. Mix into a smooth dough. Gently fold in chopped cashews and raisins. Shape into 12 small, smooth balls.

2. 2

   Heat ghee in a deep pan over medium heat. Fry koftas in batches, turning gently, until golden brown all over (about 4-5 minutes). Drain on paper towels. Alternatively, you can bake at 200°C (400°F) for 15 minutes, flipping halfway.

3. 3

   For the gravy: In the same pan, add the remaining ghee. Sauté onion until deep golden, about 8 minutes. Add ginger-garlic paste and green chili; cook for 1 minute until fragrant. Stir in tomato puree, all the dry spices (red chili, turmeric, cumin, salt, remaining garam masala), and sugar. Cook on medium heat, stirring often, until the mixture thickens and oil separates, about 10-12 minutes.

4. 4

   Blend the gravy until silky smooth using an immersion blender or regular blender. Return to the pan. Add saffron milk and cream; bring to a gentle simmer. Adjust salt and add crushed fenugreek leaves. Cook for 2 more minutes, letting the flavors meld. Do not boil after adding cream to prevent curdling.

5. 5

   To serve: Gently place the fried koftas in a serving dish. Pour the hot gravy over them. Garnish generously with fresh coriander. Let rest for 2 minutes so the koftas soak up some gravy. Serve immediately with naan or steamed basmati rice.