Shahi Malai Kofta in Saffron-Cashew Gravy

Method

1. Crumble the saffron lightly between your fingers into the warm milk and leave for 15 min to turn deep orange.

   Add in this stepSaffron threads 1 pinchWarm milk 3 tbsp

2. Put the roughly chopped onion, the cashews and most of the water in a 16 cm pot and simmer on medium heat for 10 min, until the onion is translucent and soft. Cool a little, blend until completely smooth and press through a fine sieve for a silky paste. Because the onion is boiled rather than fried, the gravy stays ivory instead of brown.

   Add in this stepOnion 1Unsalted cashews 40 gWater 210 ml

   medium heat

3. Put the unpeeled potatoes in a 16 cm pot, cover with cold water by 2 cm, bring to the boil on high heat, cook on medium heat for 20 min and cool completely.

   Add in this stepPotatoes 180 g

   high heat→medium heat

4. Make the stuffing: finely chop the pistachios and raisins and mix with the finely ground seeds of part of the cardamom. Finely grate the potato and paneer, add two-thirds of the cornflour, the salt and white pepper and knead for 1–2 minutes until smooth. Divide into 6, put 1 teaspoon of stuffing in the centre of each, wrap and roll into crack-free balls, then roll them lightly in the remaining cornflour.

   Add in this stepPaneer 160 gCornflour (cornstarch) 2½ tbspSalt (kofta) ½ tspWhite pepper (kofta) 1 pinchUnsalted pistachios 10 gRaisins 10 gGreen cardamom pods 1¼

5. Pour oil 3 cm deep into a small 16 cm pot and heat on medium heat to 160–165 °C. Fry one test ball, then fry 3–4 at a time for 5 min, rolling them gently with a spoon. The lower temperature than usual heats them right through and gives an even pale-gold crust. Drain on a rack; stay with the oil and keep water away from it.

   Add in this stepVegetable oil for frying 600 ml

   medium heat

6. Melt the ghee in a 20 cm pan on medium-low heat and fry the bay leaf, cloves and the remaining cardamom (lightly crushed) for 30 seconds. Add the finely grated garlic and ginger and stir for 1 minute without letting them colour, then add the onion-cashew paste, white pepper and the rest of the water. Half-cover and simmer for 6 min, stirring often.

   Add in this stepGhee 1½ tbspBay leaf 1Cloves 2Green cardamom pods 1¾Garlic cloves 3Fresh ginger 10 gGround white pepper ¼ tspWater 140 ml

   medium-low heat

7. Turn down to low heat, add the salt, sugar, saffron milk, cream, kasuri methi rubbed between your palms and the garam masala and warm for 2 min. Turn off the heat and stir in the butter for gloss, then fish out the bay leaf and cloves. Arrange the kofta on warm plates and pour the gravy over just before serving.

   Add in this stepSalt (gravy) ¾ tspSugar 1 tspDouble cream 80 mlKasuri methi 1 tspGaram masala ¼ tspButter, to finish 10 g

   low heat