Malai Kofta - PotsandPans India

Ingredients

• 100 grams Paneer or 1 cup grated paneer (Indian cottage cheese)
• 2 potatoes – medium to large – 200 grams, boiled, peeled and grated
• ¼ teaspoon red chili powder
• 2 tablespoons cornflour (cornstarch) or tapioca starch
• ¼ teaspoon Garam Masala
• 3 tablespoons almond flour or 2 tablespoons milk powder or 3 tablespoons khoya (mawa or dried evaporated milk solids)
• salt as required
• oil for deep frying, as required, any high smoke point neutral oil
• 10 to 12 cashews
• 1 tablespoon raisins
• 3 tablespoons oil – any neutral oil
• ½ cup onion paste or about 2 medium to large onions or 1 heaped cup chopped onions
• 2 teaspoons Ginger Garlic Paste or 1 inch ginger, 4 to 5 garlic cloves crushed in a mortar
• 1 cup Tomato Puree or about 2 medium to large tomatoes
• ¼ teaspoon turmeric powder
• ¼ teaspoon fennel powder – optional
• ¼ teaspoon cumin powder
• 1 teaspoon kashmiri red chili powder or ½ tsp cayenne or red chili powder
• 1 teaspoon Coriander Powder
• 6 to 7 tablespoons cashew paste – 12 to 15 cashews soaked in warm water for 30 minutes and blended to a smooth paste with 2 to 3 tbsp water
• ½ to 1 teaspoon sugar or as required
• 2 cups water or add as required
• 1 teaspoon dry fenugreek leaves (kasuri methi)
• 2 tablespoons light cream or cooking cream or 1 tablespoon heavy or whipping cream – optional
• 1 tej patta (Indian bay leaf)
• 1 inch cinnamon
• 1 black cardamom – optional
• 2 green cardamoms
• 2 single strands of mace or a light pinch of ground mace powder
• 2 cloves
• 1 to 2 tablespoons grated paneer (cottage cheese) – optional
• 1 or 2 tablespoons light cream or whipping cream – optional
• 2 tablespoons chopped coriander leaves (cilantro) or some mint leaves sprigs