Creamy Malai Kofta (Paneer Dumplings in Creamy Gravy)

Directions

1. Step 1

   For Kofta: Combine grated paneer, mashed potato, cornflour, chopped green chilies, grated ginger, and salt. Mix well and form into small, smooth balls. You can stuff with a raisin/cashew if desired.

2. Step 2

   Heat oil for frying in a kadai. Fry kofta balls on medium-low heat until golden brown on all sides. Remove and drain on paper towels. Set aside.

3. Step 3

   For Gravy: In a separate pan, heat 1 tbsp oil. Sauté sliced onions until translucent. Add soaked cashews, chopped tomatoes, ginger-garlic paste, green cardamoms, and cinnamon stick. Cook for 5-7 minutes.

4. Step 4

   Let the mixture cool, then blend into a very smooth paste. Strain for an extra silky gravy, if desired.

5. Step 5

   Heat 1 tbsp oil in the same pan. Add the blended gravy paste and cook on low heat, stirring continuously, until it thickens and oil separates, about 10-12 minutes.

6. Step 6

   Add coriander powder, garam masala, sugar, and salt. Mix well. Add 1 cup water (or more for desired consistency) and bring to a simmer. Stir in cream or milk.

7. Step 7

   Gently add the fried kofta balls to the simmering gravy. Cook for 5 minutes, allowing kofta to absorb flavor. Do not overcook after adding kofta.

8. Step 8

   Serve hot, garnished with fresh cream or coriander, with naan or rice.