The Ultimate Creamy Malai Kofta Dumplings of Delight in Velvety Gravy

Boil, steam, or pressure-cook potatoes until fork-tender. Peel immediately while hot and mash until absolutely lump-free. Cool completely.

In a bowl, combine cooled mashed potato, crumbled paneer, flour, cornstarch, seasonings, ginger, and chili. Mix gently until just combined; do not overwork.

Cover the mixture and chill in the fridge for 25 minutes to firm up.

Roll the chilled mixture into uniform, golf-ball-sized spheres (koftas). Fry in medium-hot oil (around 325°F/160°C) until evenly golden brown. Remove and drain well on paper towels.

In a skillet, melt 2 Tbsp ghee/butter. Sauté the chopped onions until translucent. Add garlic and the 1-inch ginger piece; cook for 1 minute until fragrant.

Add chopped tomatoes, raw cashews, and 1 cup of water. Bring to a simmer, cover, and cook for 10–15 minutes until the tomatoes are very soft. Let cool slightly.

Transfer the cooled mixture to a blender. Blend on high until it forms an incredibly smooth, silky paste. Strain this purée through a fine-mesh sieve back into the skillet/pot.

Heat the remaining 1 Tbsp oil/ghee over medium heat. Add turmeric, ground coriander, and Kashmiri chili powder. Cook for 30 seconds until fragrant (blooming the spices).

Pour in the strained gravy base. Add salt, sugar, and Garam Masala. Simmer gently for 5–7 minutes.

Stir in the heavy cream and the crushed Kasuri Methi. Taste and adjust salt. The gravy should be velvety smooth.

Gently place the fried koftas into the warm gravy just before serving. Simmer for 2–3 minutes to absorb the sauce, ensuring the gravy does not come to a rolling boil.

Serve hot, garnished with fresh cilantro, alongside garlic naan or basmati rice.