Malai Kofta

Preparation of Kofta In a large bowl, combine the mashed potatoes, crumbled paneer, cornflour, garam masala, red chili powder, coriander powder, cumin powder, and salt. Mix well to form a smooth dough.

Frying the Koftas Divide the dough into small portions and shape them into round kofta balls. Fry the koftas in hot oil until golden brown. Drain and set aside.

Preparing the Paste In a blender, grind the cashews, melon seeds, and poppy seeds with 2 cups of water to make a smooth paste.

Sauteing the Onions Heat oil in a pan, add the cinnamon stick, cloves, and black pepper. Saute for 1-2 minutes. Then add chopped onions and saute until golden brown.

Cooking the Tomatoes Add the chopped tomatoes, ginger, and garlic. Cook until the tomatoes turn soft and mushy.

Preparing the Gravy Add the ground paste and cook for 2-3 minutes. Then add the turmeric powder, red chili powder, coriander powder, cumin powder, bay leaf, cinnamon stick, green cardamom, cloves, and salt. Cook for another 5 minutes.

Finishing the Gravy Stir in the fresh cream, kasuri methi, and garam masala. Cook for 2-3 minutes and remove from heat.

Assembling the Dish Pour the gravy over the fried koftas and garnish with chopped cilantro leaves and a drizzle of cream. Serve hot with naan or rice!