Malai Kofta

Step 1/9

• ¾ tsp cumin seeds
• ⅛ tsp asafoetida
• ½ dry red chilli
• 1 bay leaves
• 1½ cardamom pods
• 2 cloves
• ½ cinnamon stick
• ⅜ tsp black peppercorn
• 50 g cashew nuts

Heat the oil in a pan and put the cumin seed, asafoetida, dry red chilli, bay leaf, cardamom, clove, cinnamon, black peppercorns and cashew nuts.

Step 2/9

• ½ onion (finely chopped)
• ¾ ginger (chopped)
• 1½ cloves garlic (crushed)

Sauté for a minute and add the onions and cook till very light brown, then add the ginger, garlic and sauté for 2 minutes.

Step 3/9

• 1½ tomato (finely chopped)
• ½ tbsp tomato purée (passata)
• ¼ tsp honey
• 1½ tbsp oil
• ½ tsp poppy seed
• ⅜ tsp ground turmeric (ground)
• 1 tsp kashmiri chilli powder
• ½ tsp red chilli powder
• ⅛ tsp garam masala
• ½ tbsp dried fenugreek leaves

Add the tomatoes, tomato puree, poppy seeds, turmeric powder, kashmiri red chilli powder, red chilli powder, garam masala powder, kasoori methi and honey and cook till the tomatoes go soft. Cool and blend in the mixer to a smooth gravy and keep aside.

Step 4/9

• 125 g cottage cheese

Grate paneer into a bowl on the fine side and keep aside.

Step 5/9

• 1½ boiled potatoes

Peel and wash the potatoes, steam and mash them but keep them hot.

Step 6/9

• 3 tbsp cornflour
• ¼ tsp ground cardamom
• salt

Mix the mash potatoes with the grated paneer, ground cardamom, salt, cornflour and mix well.

Step 7/9

• 30 g cashew nuts (crushed)

Take small portions of the mixture and shape into round koftas adding some of the crushed cashew nuts in each one. Deep fry the koftas till golden brown.

Step 8/9

• 62½ ml coconut milk

Heat the gravy in a pan, mixing it with the coconut milk and bring it to a boil. Then add the Kofta balls to the gravy just before serving and cook for 4-5 minutes.

Step 9/9

Finally, sprinkle some chopped coriander leaves and serve hot.

Enjoy your meal!