Restaurant-Style Malai Kofta

Steps

1. 1.

   1.

   Shape The Koftas** Mix grated paneer, mashed potato, cornstarch, and 0.5 tsp salt until it holds. If sticky, chill 15 minutes. Roll into 12 golf-ball-sized koftas. Keep them cold while the oil heats.

2. 2.

   Fry Until Golden

   Heat oil to 170°C / 340°F in a deep pot. Fry koftas in batches until evenly golden, 3 to 4 minutes. Drain on a rack. They firm up as they cool.

3. 3.

   Blend The Sauce Base

   Blend soaked cashews with tomatoes into a smooth paste. In a pan, heat ghee over medium heat. Cook onion until soft and golden, about 8 minutes. Add garlic and ginger for 1 minute.

4. 4.

   Simmer The Gravy

   Stir in the cashew-tomato paste, chili powder, turmeric, garam masala, and remaining salt. Cook 8 to 10 minutes, adding a splash of water if it catches. The sauce should look thick and glossy.

5. 5.

   Finish With Cream

   Lower the heat and stir in cream. Simmer gently 2 minutes. Taste for salt. The gravy should coat a spoon.

6. 6.

   Combine Just Before Serving

   Warm the gravy, add koftas, and spoon sauce over them for 1 to 2 minutes without stirring hard. Garnish with cilantro. Serve with naan or rice.