Malai Kofta, Indian Restaurant Style Recipe

Heat 1 tablespoon oil in a large kadai or saucepan over medium heat. Add your aromatic spices: 2 leaves Indian bay, 2 pods black cardamom, 1 inch true cinnamon, 3 pods green cardamom, and 3 cloves. Let them cook for 30 seconds - 1 minute until fragrant. Next, add 100 g white onion, 5 cloves garlic, and 1 inch ginger. Sauté for another minute, and add 280 g tomatoes. Cook until lightly softened, then add 40 g raw cashews and 200 ml hot water. Cover the pan and cook for 15 minutes.

Boil 220 g potato until knife-soft (roughly 10 minutes), then drain them completely, cool, and mash until smooth. Mix the potato with 120 g paneer (grated), Sea salt, black pepper, 1 tablespoon chopped coriander, and a sprinkle of ¼ teaspoon garam masala. Add 1 ½ teaspoon cornflour and knead into a mass. Don't overwork. Make 6 small balls and gently flatten them*.

Purée the curry gravy with a hand blender or powerful mixer until smooth. Pass it through a sieve to get that ultra-silky texture.

Heat 20 g butter in the large kadai over low heat. Add the powdered spices: ¼ teaspoon turmeric powder, 1 teaspoon red chilli powder, and ½ teaspoon coriander powder. Cook them for a few seconds — be careful not to burn the spices or they will become bitter — then add the puréed gravy. Mix well and add 200 ml hot water to adjust the consistency. Simmer on low heat.

Heat 1 litre oil in a deep-sided kadai, saucepan, or deep-fat fryer. Once the oil reaches around 180℃ (350℉) gently add the kofta.*** Let them fry undisturbed (moving them can break the kofta) until golden brown, then drain.

Finish the curry with 2 tablespoons double cream , ⅛ teaspoon nutmeg powder, ½ teaspoon sugar, and 1 teaspoon dried fenugreek leaves crushed between your palms. Add the kofta and serve hot with naan or other dishes of your choice.