Malai Kofta

How to Prepare

1. Prepare the kofta: Grate 2 kg paneer and mix with 500g boiled mashed potatoes
2. 4 tbsp cornflour, salt, and 2 tsp garam masala in a bowl.
3. Shape the mixture into small balls (about 40 koftas).
4. Heat oil in a deep frying pan and fry the koftas until golden brown. Set aside on a paper towel to drain excess oil.
5. Prepare the gravy: Heat 4 tbsp oil in a large pot, add 4 tsp cumin seeds, and let them splutter.
6. Add 1 kg finely chopped onions and sauté until golden brown.
7. Add 8 tsp ginger-garlic paste and cook for 2 minutes.
8. Add 2 kg tomato puree
9. 4 tsp turmeric powder
10. 4 tsp red chili powder
11. 4 tsp coriander powder, and salt. Cook until the mixture thickens (about 10 minutes).
12. Add 2 cups cashew paste and 4 cups water. Stir well and simmer for 15 minutes.
13. Add 2 cups fresh cream and 4 tsp garam masala. Mix well and cook for another 5 minutes.
14. Gently add the fried koftas to the gravy just before serving. Garnish with 1 cup chopped coriander leaves.