Malai Kofta (मलाई कोफ्ता) — Indian Cottage Cheese Dumplings in Creamy Cashew Sauce

• 250 gPaneer, finely grated (Use firm, fresh paneer for best binding)
• 200 gPotato, boiled and mashed (Weight after boiling and peeling)
• 18 gCornstarch (About 2 tbsp; helps kofta hold shape)
• 4 gSalt (About 3/4 tsp)
• 2 gGaram masala (About 1 tsp)
• 20 gWhite raisins (Optional but traditional for a sweet pop)
• 20 gCashews, chopped (Optional; adds crunch inside)
• 500 mlVegetable oil (For deep-frying; actual absorption is much less)
• 80 gCashews (Soak in hot water for 20 minutes)
• 180 mlHot water (For blending cashews into a smooth paste)
• 30 gGhee (About 2 tbsp; use neutral oil for lighter gravy)
• 150 gOnion, finely chopped
• 18 gGinger-garlic paste (About 1 tbsp)
• 250 gTomato purée (Smooth purée from ripe tomatoes or canned passata)
• 3 gKashmiri red chili powder (About 1 1/2 tsp for color and mild heat)
• 6 gGround coriander (About 2 tsp)
• 1 gGround turmeric (About 1/2 tsp)
• 250 mlWater (Adjust for desired consistency)
• 120 mlHeavy cream (Adds classic 'malai' richness)
• 1 gDried fenugreek leaves (kasuri methi), crushed (About 1 tsp)
• 0.5 gGreen cardamom, ground (About 1/4 tsp)
• 6 gSugar (About 1 1/2 tsp to balance tomato acidity)
• 10 gCilantro, chopped (About 2 tbsp)

Instructions

1. 1

   Soak the cashews for the sauce in hot water for 20 minutes, then drain and reserve the soaking water amount separately. Blend the cashews with 180 ml hot water until completely smooth, scraping down the blender so the paste is silky with no grit.

2. 2

   Make the kofta mixture by combining grated paneer, mashed potato, cornstarch, salt, and garam masala in a bowl. Knead for 2–3 minutes until the dough looks uniform and holds together when pressed; if it cracks, knead a bit longer to activate the starch and smooth the paneer.

3. 3

   Portion the mixture into 12 equal balls (about 40–45 g each) and flatten each portion in your palm. Place about 3 g raisins and 3 g chopped cashews in the center, then seal tightly and roll smooth so no filling peeks out, which helps prevent oil seepage and bursting.

4. 4

   Heat the oil in a deep pot to 170°C; if you do not have a thermometer, a small piece of dough should rise steadily with gentle bubbles, not vigorous sputtering. Fry the koftas in 2 batches for 4–6 minutes per batch, turning gently until evenly golden, then drain on a rack or paper and let them cool for 10 minutes to set.

5. 5

   Start the gravy by heating ghee in a sauté pan over medium heat, then add the chopped onion and cook for 8–10 minutes until light golden and sweet-smelling. Stir in the ginger-garlic paste and cook for 60–90 seconds until the raw aroma disappears, keeping the heat moderate so it does not scorch.

6. 6

   Add tomato purée, Kashmiri chili powder, coriander, turmeric, and salt, then cook for 8–10 minutes, stirring often. The masala is ready when it thickens, turns a deeper red, and the fat begins to separate at the edges, which ensures the tomatoes are properly cooked.

7. 7

   Lower the heat and whisk in the cashew paste, then add 250 ml water to loosen the gravy. Simmer gently for 6–8 minutes, stirring and scraping the bottom so the cashews do not stick, until the sauce becomes glossy and coats the back of a spoon.

8. 8

   Finish the sauce by stirring in heavy cream, crushed kasuri methi, garam masala, ground cardamom, and sugar. Simmer for 2 minutes only, then turn off the heat; overboiling after adding cream can dull the flavor and slightly split the sauce.

9. 9

   For serving, place the fried koftas in a serving bowl and ladle hot sauce over them just before eating. Rest for 2–3 minutes so the koftas absorb a little gravy while staying intact, then garnish with chopped cilantro and serve immediately.