Malai Kofta (Paneer and Potato Dumplings in Creamy Tomato Gravy)

Method

1. Put the unpeeled potatoes in a 16 cm pot, cover with cold water by 2 cm, bring to the boil on high heat, then lower to medium heat and cook for 20 min, until a knife slides in easily. Drain and cool completely; warm potato makes a soft mixture that cracks when fried.

   Add in this stepPotatoes 200 g

   high heat→medium heat

2. Melt the ghee in a 20 cm pan on medium heat and fry the bay leaf and lightly crushed cardamom pods for 30 seconds. Add the roughly chopped onion and cook for 7 min until soft and pale golden, then add the chopped garlic and ginger for 1 minute. Add the chopped tomatoes and the gravy cashews and cook for 7 min more, until the tomatoes collapse completely.

   Add in this stepGhee (or oil) 1½ tbspBay leaf 1Green cardamom pods 2Onion 1Garlic cloves 3Fresh ginger (gravy) 10 gRipe tomatoes 2Unsalted cashews 21 g

   medium heat

3. Turn down to medium-low heat, add the chilli powder, turmeric, ground coriander and part of the water and stir for 2 min to cook out the raw spice taste. Turn off the heat, cool a little, remove the bay leaf and blend until very smooth. For an extra-silky gravy, push it through a sieve.

   Add in this stepKashmiri chilli powder 1 tspGround turmeric ¼ tspGround coriander 1 tspWater 75 ml

   medium-low heat

4. Peel the cooled potatoes and grate them finely with the paneer. Add the cornflour, finely chopped green chilli and ginger, half the coriander and the salt and knead for 1 minute into a smooth dough that doesn't stick to your hands. Divide into 6 pieces, flatten each, put 1–2 raisins and a little chopped cashew in the middle, wrap and roll between your palms into smooth balls with no cracks.

   Add in this stepPaneer 140 gCornflour (cornstarch) 2 tbspGreen chilli (kofta) 1Fresh ginger (kofta) 5 gCoriander leaves 4 gSalt (kofta) ½ tspRaisins 10 gUnsalted cashews 9 g

5. Pour oil 3 cm deep into a small 16 cm pot and heat on medium heat to 170 °C (a pinch of mixture should rise within 2–3 seconds with small bubbles). Fry one test ball first; if it breaks up, knead a little more cornflour into the dough. Lower in 3–4 at a time and fry for 4 min, rolling them gently with a slotted spoon, until evenly golden, then lift onto a rack. Dry your hands and the balls, turn the heat down if the oil spits, and never leave the pot.

   Add in this stepVegetable oil for frying 600 ml

   medium heat

6. Pour the blended gravy back into the pan, add the rest of the water and simmer on medium-low heat for 5 min, stirring often (half-cover it, as it splutters). When it is like thick cream, add the salt, sugar, garam masala, kasuri methi rubbed between your palms and the cream, and warm for just 1 minute more; don't boil hard after the cream goes in.

   Add in this stepWater 175 mlSalt (gravy) ¾ tspSugar 1 tspGaram masala ½ tspKasuri methi (dried fenugreek leaves) 1 tspDouble cream 60 ml

   medium-low heat

7. Just before eating, put the kofta in a dish, pour the hot gravy over and scatter with the rest of the coriander. Kofta left sitting in gravy swell and fall apart, so combine them at the last moment. Serve with naan or basmati rice.

   Add in this stepCoriander leaves 4 g