Malai Kofta

Pressure cook the potatoes with 3 cups of water for 8 whistles.

PotatoWater

In a mixing bowl, mash the boiled potatoes. Grate the paneer.

Paneer

Add the chopped cashews and raisins. Add cornflour, salt, garam masala powder and knead it into a dough.

Cashew (half)RaisinsCorn FlourSaltGaram Masala Powder

Divide the dough into equal portions and make smooth balls out of it.

In a deep frying pan, heat oil. Deep fry the kofta balls on medium heat until it is golden brown on all sides. Keep moving the balls within the pan for it to cook evenly.

Oil

To make the gravy, heat a Kadai, add 2 tbsp of ghee, add bay leaf, cardamon, cumin seeds and black peppercorns. Allow the spices to splutter. Add the thinly sliced onions and cook until the onions are translucent.

GheeBay LeavesGreen CardamomCuminBlack PeppercornsOnion

Add the coriander powder, red chilli powder and turmeric powder. Add the chopped ginger and garlic to the Kadai. Saute for a minute.

Coriander PowderKashmiri Red Chilli PowderTurmeric PowderGingerGarlic

Add the chopped tomatoes and continue to cook for a min. Add Salt.

TomatoSalt

Add 1 ½ cup of water and continue to simmer for a minute. Add the cashew nuts and cook for 5 minutes.

WaterCashew (half)

Now remove the bay leaves from the Kadai, and then transfer the contents of the Kadai into a mixer grinder and grind it into a smooth puree.

Heat 1 tbsp of ghee in a Kadai, add 1 tsp of Kashmiri red chilli powder, mix well and add the ground puree.

GheeKashmiri Red Chilli Powder

Add ½ cup of water and bring it to a boil and simmer for 2 mins.

Water

Add the fresh cream, Kasuri methi mix well and remove from the heat.

Fresh CreamKasuri Methi

While serving, add the kofta balls to the gravy, garnish with fresh cream and serve hot with Naan/Kulcha.