Egg Malai Kofta, Butter Naan and Onion Salad

Instructions

1. 1

   Prepare the Kofta Mixture

   • In a large mixing bowl, combine the mashed potatoes, grated paneer, and cornflour. Ensure the mashed potatoes are dry and not watery.
   • Add 1 tsp ginger-garlic paste, chopped green chili, 2 tbsp chopped coriander leaves, 0.5 tsp garam masala, 0.5 tsp red chili powder, and 0.5 tsp salt.
   • Mix everything thoroughly to form a smooth, non-sticky dough. If the mixture is too sticky, add another teaspoon of cornflour.
2. 2

   Shape the Koftas

   • Divide the potato-paneer mixture into 8 equal portions.
   • Take one portion and flatten it on your palm. Place one peeled hard-boiled egg in the center.
   • Carefully and gently wrap the mixture around the egg, ensuring it is fully covered. Roll it between your palms to form a smooth, crack-free oval shape.
   • Repeat for the remaining eggs and set the shaped koftas aside.
3. 3

   Fry the Koftas

   • Heat 2 cups of oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
   • Gently slide 3-4 koftas into the hot oil, being careful not to overcrowd the pan.
   • Fry for 5-7 minutes, turning occasionally, until they are evenly golden brown and crisp on all sides.
   • Using a slotted spoon, remove the fried koftas and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining koftas.
4. 4

   Prepare the Gravy Base

   • Drain the soaked cashews and transfer them to a blender.
   • Add 3-4 tablespoons of water and blend until you have a very smooth, creamy paste. Scrape down the sides to ensure no bits are left. Set aside.
5. 5

   Sauté Aromatics for Gravy

   • In a separate large pan, heat 2 tbsp of vegetable oil and 1 tbsp of butter over medium heat.
   • Once hot, add cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30-40 seconds until they become fragrant.
   • Add the finely chopped onions and cook for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
   • Add the remaining 3 tsp (1 tbsp) of ginger-garlic paste and sauté for another minute until the raw smell disappears.
6. 6

   Cook the Masala

   • Pour in the tomato puree. Cook for 6-7 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
   • Add the spice powders: turmeric powder, Kashmiri red chili powder, and coriander powder, along with the remaining 1 tsp of salt. Mix well and cook for 1 minute.
   • Stir in the prepared cashew paste. Cook for another 2-3 minutes, stirring continuously to prevent it from sticking to the bottom.
7. 7

   Simmer and Finish the Gravy

   • Pour in 1.5 cups of water and stir well to combine everything. Bring the gravy to a gentle boil.
   • Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes, allowing the flavors to meld and the gravy to thicken.
   • Uncover and stir in the crushed kasuri methi, remaining 0.75 tsp garam masala, and sugar. Mix well.
   • Finally, turn off the heat and stir in the fresh cream until well incorporated. Do not boil after adding cream.
8. 8

   Assemble and Serve

   • To serve, arrange the fried koftas in a serving bowl or on a platter.
   • Pour the hot, prepared gravy generously over the koftas.
   • Garnish with the remaining 1 tbsp of chopped coriander leaves.
   • Serve immediately with naan, roti, or jeera rice to enjoy the koftas while they are still crisp.