Malai Kofta.

~65 minutes estimated. Kofta can soften and break if stored in the gravy. Fry one kofta first to check that the mixture holds together.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 8.82 oz by weight paneer, grated
• 8.82 oz by weight cooked potato, cooled and mashed
• 1.06 oz by weight cornstarch
• 1.41 oz by weight cashews, soaked and blended
• 3.38 fl oz cream
• 6.76 fl oz water
• 16.91 fl oz oil for frying; not all consumed

Method

1. 01

   Mix paneer, potato, and cornstarch. Shape small balls and chill while making the gravy.

2. 02

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

3. 03

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

4. 04

   Add cashew paste, water, and cream to the cooked masala. Blend carefully after cooling slightly; return to gentle heat.

5. 05

   Heat frying oil in a deep pan with ample headroom. Test one kofta first; if it breaks, adjust the binder before frying the rest in small batches.

6. 06

   Drain the golden kofta and place in serving bowls. Spoon hot gravy over immediately before serving.

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