Egg Malai Kofta

1. 1
   prep · ~10 min

   Prepare the kofta mixture.

   1.In a bowl, combine the mashed potato, grated paneer, corn flour, chopped green chili, and a pinch of salt.

   2.Mix well until a smooth, non-sticky dough forms. Divide into 4 equal portions.
2. 2
   assemble · ~5 min

   Shape the koftas around the eggs.

   1.Take one portion of the potato-paneer mixture and flatten it on your palm.

   2.Place a hard-boiled egg in the center.

   3.Gently bring the edges together to completely encase the egg, sealing any cracks.

   4.Smooth the kofta into an even oval shape. Repeat with the remaining eggs.

   TIPWet your hands slightly to prevent the mixture from sticking.
3. 3
   fry · ~8 min

   Fry the koftas until golden.

   1.Heat the oil for frying in a deep pan over medium heat.

   2.Once hot, gently slide in the koftas one by one.

   3.Fry, turning occasionally, until they are uniformly deep golden brown and crisp (6-8 minutes).

   4.Remove with a slotted spoon and drain on paper towels.

   TIPMaintain medium heat so the koftas cook through and don’t brown too quickly on the outside.
4. 4
   saute · ~8 min

   Sauté the whole spices and onion.

   1.Heat the ghee in a heavy-bottomed pan over medium heat.

   2.Add the green cardamom pods, cloves, and bay leaf. Sauté until fragrant (30 seconds).

   3.Add the sliced onions and cook until they turn translucent and soft (5-7 minutes).
5. 5
   saute · ~9 min

   Build the masala base.

   1.Add the chopped ginger, garlic, cashews, and melon seeds to the pan.

   2.Cook for another 3-4 minutes until the nuts are lightly toasted and the garlic loses its raw smell.

   3.Add the chopped tomatoes and cook until they turn soft and mushy (4-5 minutes).

   4.Turn off the heat and let the mixture cool completely.

   TIPCooling the mixture before blending prevents a bitter taste and makes it smooth.
6. 6
   mix · ~3 min

   Blend to a smooth paste.

   1.Discard the bay leaf from the cooled mixture.

   2.Transfer the rest of the masala to a blender jar and grind to a very smooth, fine paste.

   3.Add a little water if needed to help the blades move.

   TIPStrain the paste through a sieve for an extra velvety smooth restaurant-style gravy.
7. 7
   simmer · ~12 min

   Cook the malai gravy.

   1.Return the blended paste to the same pan over low heat.

   2.Stir in the whisked yogurt and cook for 2 minutes, stirring continuously.

   3.Add 1 cup of water, a pinch of salt, sugar, and white pepper powder. Mix well.

   4.Bring the gravy to a gentle simmer and cook for 8-10 minutes until it thickens slightly and releases a glossy sheen.

   TIPKeep the heat low after adding yogurt to prevent it from curdling.
8. 8
   garnish · ~3 min

   Finish the gravy and add the koftas.

   1.Stir in the fresh cream, crushed kasuri methi, and green cardamom powder. Simmer for 1 minute.

   2.Just before serving, place the fried koftas in the simmering gravy and cook for 2 minutes to warm them through.

   TIPDo not add the koftas too early—they should be added only at the last minute to keep their exterior slightly crisp.
9. 9
   serve

   Garnish and serve immediately.

   Garnish with chopped coriander leaves and serve hot with naan, roti, or steamed rice.

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