Malai Kofta (Vegetable Dumplings in Gravy)

• 2 potatoes, boiled and mashed
• 1 cup paneer, grated
• 2 tbsp chopped cashews and raisins
• 2 onions, boiled and pureed
• 2 tomatoes, pureed
• 2 tbsp cashew paste
• 1/2 cup heavy cream
• 1 tsp dried fenugreek leaves (kasuri methi)
• 2 tbsp cornstarch (for binding)

Instructions

1. 1

   Kofta: Mix mashed potatoes, grated paneer, cornstarch, salt, and chopped cashews/raisins. Form into round or oval balls.

2. 2

   Deep fry the koftas in oil until golden brown. Drain and set aside.

3. 3

   Gravy: Heat oil. Add whole spices. Add onion paste and cook until oil separates. Add ginger-garlic paste and cook.

4. 4

   Add tomato puree, chili powder, coriander powder, and cashew paste. Cook for 5-7 minutes.

5. 5

   Add water to adjust consistency. Finish with heavy cream, cardamom powder, and crushed kasuri methi.

6. 6

   Place koftas in a serving dish and pour the hot gravy over them just before serving (to prevent sogginess).