Malai Kofta

Take 2 medium boiled potatoes and mash them thoroughly using a fork or masher until smooth. Ensure there are no lumps.

Add 100g mashed or grated paneer, 2 chopped green chilies, 2 tbsp chopped cilantro, 1 tsp garam masala, 1 tsp red chili powder, and salt to taste to the mashed potatoes. Mix well.

Gradually add 4-5 tsp of all-purpose flour (or maida) in batches, mixing and kneading until a smooth, cohesive dough is formed. The flour acts as a binder and helps absorb excess moisture.

Take a small portion of the dough. Flatten it into a small bowl shape in your palm, lightly dusted with dry flour. Place 1-2 chopped cashews in the center.

Carefully seal the dough around the cashews, ensuring they are completely enclosed. Roll the mixture between your palms to form a smooth, crack-free ball or kofta shape. Roll lightly in dry flour to prevent sticking.

Prepare all the koftas in a similar manner and keep them aside on a plate.

Heat oil in a shallow pan or kadai over medium heat. The oil should be hot but not smoking.

Carefully add the koftas one by one into the hot oil. Fry them on medium flame, turning gently after a minute or so, until they are golden brown and evenly cooked from all sides. Avoid high heat to prevent burning.

Once golden brown, remove the koftas from the oil using a slotted spoon and place them on a paper towel to drain excess oil.

Heat 2 tbsp of oil with 1 tbsp of butter in a pan over medium heat. Add 1 tsp cumin seeds, 1 small cinnamon stick, 1 bay leaf, 2-3 green cardamom pods, and 5-7 black peppercorns. Sauté until fragrant.

Add 1 medium chopped onion and 2 medium chopped tomatoes to the pan. Add salt to taste and sauté until the onions turn translucent and tomatoes soften.

Add a handful (about 10-12) of cashews. Add 1 tsp red chili powder, 1.5 tsp ginger-garlic paste, 2 tsp coriander powder, and 1/4 tsp turmeric powder. Mix well.

Cover the pan and cook for 2-3 minutes until the oil starts to separate from the gravy mixture. This indicates the spices are well-cooked.

Switch off the flame and let the mixture cool down. Transfer the cooled mixture to a blender and blend into a smooth puree. For a silkier gravy, strain the puree through a fine-mesh sieve.

Return the strained puree to the pan. Add 1 tsp dried fenugreek leaves (kasuri methi), 1/4 cup cooking cream, and 1-2 tbsp tomato ketchup. Mix well and cook for another 2-3 minutes until the oil separates.

Place the fried koftas in a serving bowl or plate. Pour the hot gravy over the koftas, ensuring they are completely covered.

Garnish with a drizzle of cooking cream and freshly chopped cilantro. Serve hot with naan, roti, or rice.