Kofta-e-Chaman

1. 1
   prep · ~10 min

   Prepare the kofta mixture.

   1.In a mixing bowl, add 200g grated paneer and 1 mashed potato.

   2.Add 2 tbsp corn flour, 2 chopped green chilies, 1 inch grated ginger, and a pinch of salt.

   3.Mix well with your hands until the mixture is smooth and holds together.

   TIPIf the mixture feels too soft, add a little more corn flour. It should be firm enough to shape.
2. 2
   prep · ~5 min

   Shape the koftas.

   1.Divide the mixture into 8 equal portions.

   2.Roll each portion between your palms into a smooth, round ball or an oval shape.

   3.Place the shaped koftas on a plate and set aside.

   TIPMake sure there are no cracks on the surface of the koftas to prevent them from breaking during frying.
3. 3
   fry · ~10 min

   Shallow fry the koftas until golden.

   1.Heat 2 cups of oil in a frying pan over medium heat.

   2.Carefully slide in 4 koftas at a time, ensuring they are not overcrowded.

   3.Fry them gently, turning occasionally, until they are uniformly golden brown on all sides.

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

   TIPKeep the heat on medium. High heat will brown the koftas too quickly from the outside while the inside remains raw.
4. 4
   temper · ~2 min

   Start the gravy with whole spices.

   1.Heat 1 tbsp oil in a heavy-bottomed pan over medium heat.

   2.Add 2 green cardamom pods, 2 cloves, and a 1-inch cinnamon stick.

   3.Sauté for 30 seconds until the spices release their aroma.
5. 5
   saute · ~10 min

   Cook the onion-garlic base.

   1.Add 2 finely chopped onions to the pan and sauté until they turn a deep golden brown.

   2.Stir in 4 minced garlic cloves and 1 inch of chopped ginger. Cook for another minute until the raw smell fades.

   3.Add 2-3 tbsp of water if the mixture sticks to the bottom.

   TIPPatience is key here. Properly browned onions are the foundation of a rich, flavorful Kashmiri gravy.
6. 6
   simmer · ~5 min

   Incorporate the yogurt and spices.

   1.Lower the heat to the lowest setting and add 1 cup of whisked yogurt.

   2.Stir continuously for 2 minutes to prevent the yogurt from curdling.

   3.Add 0.5 tsp Kashmiri red chili powder, a pinch of turmeric, 1 tsp fennel powder, and 0.5 tsp dry ginger powder.

   4.Add a pinch of salt for the gravy and stir well.

   TIPAlways keep the heat low when adding yogurt, and whisk it well beforehand. This ensures a smooth, creamy texture.
7. 7
   simmer · ~10 min

   Add water and almond paste, then simmer the gravy.

   1.Add 0.5 cup of water and the paste of 8 blanched almonds to the pan.

   2.Stir everything together, increase the heat to medium, and bring the gravy to a gentle boil.

   3.Reduce the heat to low and let it simmer for 8-10 minutes, or until the gravy thickens slightly and oil starts to separate.
8. 8
   assemble · ~3 min

   Add the koftas to the gravy.

   1.Gently place the fried koftas into the simmering gravy.

   2.Spoon some gravy over the koftas to coat them.

   3.Let them simmer in the gravy for just 2-3 minutes to absorb the flavors. Avoid overcooking, as they can break.

   TIPAdd the koftas only when you are ready to serve. They are delicate and will become too soft if they sit in the hot gravy for too long.
9. 9
   garnish · ~1 min

   Finish with garam masala and cilantro.

   1.Turn off the heat. Sprinkle a pinch of garam masala over the dish.

   2.Garnish with 2 tbsp of chopped fresh cilantro.
10. 10
    serve

    Serve the Kofta-e-Chaman warm.

    Transfer to a serving bowl and pair with steamed rice or naan.

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