Creamy & Authentic Malai KoftaVeg

1

Heat a pan with a combination of oil and butter.

2

Add the whole spices (cumin seeds, cinnamon stick, cloves, cardamom, and peppercorns) and sauté until fragrant.

3

Add finely chopped onions, green chilies, garlic, and ginger. Sauté until the onions turn a nice golden color.

4

Incorporate the chopped tomatoes and cashew nuts. Cook until the tomatoes are well softened.

5

Stir in the turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, salt, and sugar. Mix well and cook the mixture for about 5 minutes.

6

Once cooked, allow the mixture to cool to room temperature.

7

Grind the cooled mixture into a smooth, fine paste, adding a little water as needed for consistency.

1

Heat the same pan again with a little butter.

2

Add the pureed gravy mixture and bring it to a boil.

3

Stir in the garam masala powder, kasuri methi (dried fenugreek leaves), and fresh cream.

4

Add chopped coriander leaves, mix thoroughly, and let it simmer for about 5 minutes until the gravy is thick and creamy. Set aside.

1

In a mixing bowl, combine mashed boiled potatoes, grated paneer, chopped green chilies, and coriander leaves. Mash well to form a uniform dough.

2

Add the corn flour to the mixture to ensure binds properly while frying.

3

Take a small portion of the mixture, flatten it slightly, and place a filling of chopped cashews and raisins in the center.

4

Roll it into a smooth, round ball. Repeat with the remaining mixture.

1

To serve, place the fried kofta balls into a wide bowl or serving plate.

2

Pour the hot, prepared gravy over the koftas just 5 to 10 minutes before serving to ensure the koftas absorb the flavors while remaining soft.