← Nouns Cooking · Indian

Ingredients

• 250 g floury potatoes, boiled, peeled and mashed
• 200 g Paneer, finely grated
• 2 tbsp Cornflour (cornstarch)
• 1 Green chilli, finely chopped
• 1 tsp Ginger, finely grated
• 1 tbsp Coriander (cilantro), finely chopped
• 1 tbsp Raisins, chopped
• 1 tbsp Cashews, chopped
• ½ tsp Salt
• oil, for deep-frying
• 1 tbsp Vegetable oil
• 2 tbsp Butter
• 1 Bay leaves
• 1 small cinnamon stick
• 3 green cardamom pods
• 3 Cloves
• 1 large onion, chopped
• 4 cloves Garlic
• 3 cm piece Ginger, chopped
• 2 large tomatoes, chopped
• 12 whole cashews
• 500 ml Water
• ½ tsp Kashmiri chilli powder
• 1 tsp Ground coriander
• ¼ tsp Garam masala
• 1 tsp Sugar
• 2 tsp Dried fenugreek leaves (kasuri methi), crushed
• 4 tbsp Double (heavy) cream
• ½ tsp salt, to taste

Method

1. Mix all the kofta ingredients (except the frying oil) into a soft dough that doesn’t stick to your hands. Divide into 12 and roll into smooth balls or ovals with no cracks.
2. Heat 5 cm of oil in a deep pan to 170°C (340°F). Fry one kofta first as a test; if it breaks, knead a little more cornflour into the mix. Fry the rest in batches for 3–4 min, turning, until deep golden. Drain on paper.
3. For the gravy, heat the oil and 1 tbsp butter in a pan over medium heat. Add the bay leaf and whole spices for 30 seconds, then the onion, garlic and ginger, and cook for 5 min until soft.
4. Add the tomatoes, cashews and water. Simmer, covered, for 12–15 min until everything is very soft. Fish out the bay leaf and cinnamon, cool a little and blend until silky (sieve it for extra smoothness).
5. Return the sauce to the pan with the remaining butter, chilli powder, coriander, sugar and salt. Simmer for 5 min, adding water if it is thicker than double cream.
6. Stir in the garam masala, kasuri methi and cream and warm through. Place the kofta in a serving dish and pour the hot sauce over just before serving, so they stay soft but whole.

Tips

• Contains cashews (in the kofta and the sauce).
• Squeeze the grated paneer dry and use well-drained, floury potatoes: wet mash is what makes kofta fall apart.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Cook With Manali