Time – 1hr 5min
Yield – 4
Ingredients for Malai Kofta
How to Make Malai Kofta
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
Combine mashed potatoes, grated paneer cheese, cornstarch, ground cumin, cayenne pepper, and salt in a bowl.
Shape into approximately 8 small dumplings.
Heat oil over medium-high heat in a large skillet; fry dumplings until golden brown, 5 to 7 minutes.
Place cashews and 1/4 cup water in a bowl; let stand at least 10 minutes. Puree mixture in a food processor.
Heat 1 tablespoon oil in a skillet. Add chopped green chile pepper, ginger-garlic paste, and cumin seed; stir to combine. Add grated onion; cook and stir until light brown, 5 to 6 minutes. Add tomato puree, ground coriander, salt, garam masala, ground turmeric, and cayenne pepper. Cook and stir until flavors are blended, about 5 minutes.
Stir cashew puree, cream, and milk into tomato mixture; add water to thin. Add dumplings to the gravy just before serving.