Malai Kofta

Method

1. 1

   About Malai Kofta: This is a royal North Indian dish of soft paneer and potato dumplings called kofta served in a rich creamy cashew and tomato gravy. It is a restaurant favourite and perfect for special occasions.

2. 2

   Make the kofta mixture: Grate or crumble 200g paneer finely. Boil and mash 2 medium potatoes smoothly. Mix paneer and potato together. Add 2 tbsp cornflour (this binds the kofta so they do not break while frying), 1 tsp cardamom powder, 1 tbsp raisins, 1 tbsp cashews chopped, salt and a pinch of sugar. Mix until everything comes together into a smooth dough-like mixture.

3. 3

   Shape the kofta: Divide into 12-14 equal portions. Roll each into a smooth ball with no cracks. If you like place one raisin or cashew in the centre as a surprise filling.

4. 4

   Fry the kofta: Heat oil for deep frying on medium heat. Carefully lower 4-5 kofta at a time. Fry on medium heat for 3-4 minutes, turning gently, until golden brown all over. Remove carefully with a slotted spoon and drain. Kofta are delicate — handle gently.

5. 5

   Make the gravy base: Heat 2 tbsp oil and 1 tbsp butter in a pot. Add 1 large onion roughly chopped, 10 cashews, 2 tomatoes roughly chopped, 2 green cardamoms, 2 cloves and 1 bay leaf. Cook on medium heat for 12-15 minutes until onion is golden and tomatoes are soft.

6. 6

   Blend to smooth paste: Cool slightly and blend the entire mixture to a very smooth paste. Strain through a fine sieve for the silkiest texture. Return to the pot.

7. 7

   Cook the gravy: Add half tsp turmeric, 1 tsp coriander powder, 1 tsp red chilli powder and salt. Cook on medium heat for 5 minutes stirring continuously. Add 1 cup water and bring to a simmer.

8. 8

   Add cream: Add 4 tbsp fresh cream and stir gently. Simmer for 5 minutes. The gravy should be pale orange, smooth and rich. Adjust consistency with water.

9. 9

   Add kofta just before serving: Add the fried kofta to the gravy only when ready to serve — if added too early they absorb too much gravy and become soggy. Simmer on low heat for just 3-4 minutes.

10. 10

    Garnish and serve: Drizzle cream on top, add a sprinkle of cardamom powder and garnish with silver leaf (vark) if available for a festive look. Serve with naan, kulcha or saffron rice.