Malai Kofta -- Madness Kingdom

Method

Step 1

Make the kofta mixture: in a bowl, combine the grated paneer, mashed potatoes, cornstarch, and 1/2 teaspoon salt. Mix and knead gently for 2 minutes into a smooth, non-sticky dough. If it feels sticky, add a little more cornstarch.

Step 2

Divide into 10 portions. Flatten one in your palm, place a few chopped cashews and raisins in the center, and gather the dough around them, rolling into a smooth crack-free ball. Cracks will cause the koftas to break in the oil.

Step 3

Roll each shaped ball lightly in cornstarch and set aside on a plate.

Step 4

Heat the frying oil to 350F in a deep pot. Test with a small pinch of dough; it should sizzle and rise slowly.

Step 5

Gently lower 2 or 3 koftas into the oil and fry for 3 to 4 minutes, turning gently, until golden brown all over. Fry in small batches so they do not crowd or stick. Drain on paper towels and set aside.

Step 6

Make the sauce: in a separate pot, boil the chopped onion, tomatoes, and raw cashews in 1 cup water for 8 minutes until everything is soft.

Step 7

Let it cool a few minutes, then blend to a completely smooth puree. Strain it through a sieve for a silky sauce (optional but worth it).

Step 8

In a clean skillet, melt the butter over medium heat. Add the ginger-garlic paste and cook 1 minute until fragrant.

Step 9

Add the chili powder and stir for 15 seconds, then pour in the blended puree (stand back, it may splutter). Add the sugar and 1 teaspoon salt.

Step 10

Simmer the sauce on low for 10 minutes, stirring often, until it thickens and turns glossy and the raw smell is gone. Add up to 1/2 cup hot water to reach a pourable, creamy consistency.

Step 11

Stir in the cream and the garam masala. Simmer gently 2 minutes; do not boil hard after adding cream.

Step 12

Just before serving, gently place the koftas in a serving dish and pour the hot sauce over them. Do not soak them long or they may fall apart. Garnish with a swirl of cream and serve immediately with naan or rice.

Tips from the test kitchen

Add the koftas to the sauce only at the last minute so they stay intact instead of dissolving.
A crack-free surface and cornstarch coating keep the koftas from bursting in the hot oil.

Malai Kofta