Malai Kofta with Kesar Pulao

Instructions

1. 1

   Prepare the Kofta Mixture

   • In a large mixing bowl, combine the grated paneer, thoroughly mashed potatoes, cornflour, chopped green chili, grated ginger, 1 tbsp chopped coriander, 1/4 tsp garam masala, and 1/2 tsp salt.
   • Mix and knead gently to form a smooth, pliable dough. Avoid over-kneading, as this can make the koftas hard.
   • Divide the dough into 10-12 equal portions.
2. 2

   Shape and Stuff the Koftas

   • Take one portion of the dough and flatten it in your palm.
   • Place a few pieces of chopped cashews and a couple of raisins in the center.
   • Carefully bring the edges together and roll it between your palms to form a smooth, crack-free ball or oval shape.
   • Repeat this process for all the portions and set them aside on a plate.
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.
   • To test, drop a tiny piece of dough; it should sizzle and rise to the top gradually.
   • Gently slide 3-4 koftas into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 4-5 minutes, turning them gently with a slotted spoon, until they are evenly golden brown and crisp.
   • Remove the fried koftas and drain them on a plate lined with paper towels.
4. 4

   Cook the Gravy Base

   • In a separate pan, heat 2 tbsp of oil and 1 tbsp of butter over medium heat.
   • Add the bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for 30 seconds until fragrant.
   • Add the chopped onions and cook for 5-6 minutes until they become soft and translucent.
   • Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Add the chopped tomatoes, soaked cashews, and 1 tsp of salt. Cook for 8-10 minutes, stirring occasionally, until the tomatoes are very soft and mushy.
   • Turn off the heat and allow the mixture to cool down completely.
5. 5

   Blend and Finish the Gravy

   • Once cooled, remove the whole spices (bay leaf, cinnamon) if you prefer, and transfer the mixture to a high-speed blender. Blend until you get a very smooth, fine paste. Add a splash of water if needed for blending.
   • For a silky, restaurant-style texture, strain the puree through a fine-mesh sieve back into the same pan, pressing with a spatula to extract all the liquid.
   • Place the pan on low heat. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Cook for 2-3 minutes, stirring continuously.
   • Pour in 1.5 cups of warm water, mix well, and bring to a gentle simmer. Let it cook for 5-7 minutes until the gravy thickens slightly.
   • Stir in the sugar, remaining 3/4 tsp garam masala, and crushed kasuri methi.
   • Reduce the heat to the lowest setting and slowly stir in the fresh cream. Cook for just one more minute. Do not let the gravy boil after adding the cream.
6. 6

   Assemble and Serve

   • Arrange the fried koftas in a serving dish or individual bowls.
   • Gently pour the hot, creamy gravy over the koftas just before you are ready to serve.
   • Garnish with a swirl of fresh cream and the remaining chopped coriander leaves.
   • Serve immediately with hot naan, roti, or jeera rice.