Malai Kofta Recipe By Tasty

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Mash potatoes; cool to room temperature., Preheat air fryer to 375°. In a large bowl, stir together potatoes, paneer, cardamom and salt until combined. Spoon 2 tablespoons of potato mixture in lightly greased hands and flatten to 1/8-in. thick. Press a raisin and cashew in the center; bring sides up to enclose. Gently roll into a ball. Repeat with remaining potato mixture. Spritz fryer basket with cooking spray. Working in batches if needed, place balls in a single layer in basket lined with parchment. Cook until golden brown, 10-15 minutes., Meanwhile, for the gravy, in a 6-qt. electric pressure cooker, combine tomatoes, yogurt, water, cashews, ginger garlic paste and 1 teaspoon red chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Puree mixture using an immersion blender until smooth. Strain mixture, pressing to extract as much liquid as possible; discard solids. Wipe insert clean., Select saute setting and adjust for medium heat; add ghee. When ghee is hot, add garam masala and remaining 1 teaspoon red chili powder; cook, stirring constantly, until very fragrant, 1-2 minutes. Stir in strained tomato mixture and sugar. Simmer, uncovered, until mixture is slightly thickened, 5-8 minutes. Add fenugreek and, if desired, cream; cook 1 minute. Pour mixture over kofta.

Steps:

• Boil the potatoes until tender, then drain, return to the pan and put over a low heat to steam dry for a few mins. Mash with some seasoning and cool.
• Mix all the filling ingredients together. Make 12 balls of potato. Take one, press your finger into it to make a little hole, then place a little of the filling mixture into the centre. Pinch the potato back over to seal and shape into a round. Repeat with remaining potato balls and filling. Roll each kofta in flour, dip in the beaten egg, then roll in the breadcrumbs. Fill a deep saucepan halfway with oil, and heat until a small piece of bread browns in 20 secs. Fry the koftas in batches for a few mins until golden, then set aside on kitchen paper.
• For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a purée. Heat the oil, then fry the onion purée until just turning brown. Add the puréed tomatoes, spices and sugar. The gravy should be quite thick, but if you want to thin it down a bit, add a little water.
• When the gravy comes to a boil, add the koftas. Heat through and serve with a drizzle of single cream and some flaked almonds scattered on top.

Steps:

• For the Koftas-
• Firstly, we need to make the Kofta mixture. First, mash potatoes in a bowl. Then, add grated paneer / cottage cheese.
• Next, add 1 tsp salt, 1tsp red chili powder, 1 tsp black pepper, 1 tsp coriander powder and 1 tsp mango powder. Mix nicely. Now, add 2 tbsp crushed cashew nuts and 1 tbsp raisins. Once combined, add 1 tbsp cornflour and 1 tbsp flour and mix to combine.
• Form mixture into small balls (or koftas) and set aside. You should get 10-12 balls total.
• Now, heat enough oil (almost 2 cups) in a pot. Keep the flame high. It will take 3-4 minutes for the oil to get heated. Once heated, start deep frying the paneer balls on medium heat. Cook till it's crisp and golden brown. Once all koftas are fried, set aside on a lined plate.
• For the Gravy -
• Heat 3 tbsp oil in a shallow pan on medium. Add 2 cardamom pods, 1 small cinnamon stick and 1 tsp cumin seeds. Let the seeds crackle, and then add 2 chopped red onions to this. Sauté until the onions are golden brown. Add 6-7 cashews and cook on medium heat for 4-5 minutes.
• Now add 2 chopped tomatoes and mix it nicely. Add ½ cup water to and cover it with a lid. Cook for 4-5 minutes on medium heat.
• Take the mixture off the heat and cool for 10-15 minutes. Once cooled, grind to a fine paste and strain the mixture to remove lumps.
• In the same Kadahi, add 2 tbsp butter and turn on high heat. Add the strained mixture. Then, add 1 tbsp salt,1 tsp turmeric powder, 1tsp red chili powder, 1 tsp coriander powder, 1 tsp black pepper and 1 tsp garam masala powder. Mix nicely.
• Let the gravy cook for 6-7 minutes on medium heat. When the oil starts to separate, add 1tbsp cream and mix nicely. Sprinkle 1 tsp Kasuri Methi (fenugreek leaves). Salt to taste
• To Serve -
• Add koftas to the gravy and coat. Garnish with freshly chopped coriander leaves on top. Serve with roti, naan, or rice.