Classic Indian Malai kofta

In a thick pan over a low flame, warm the vegetable oil and then add the butter. To it add the whole spices of cardamom, cloves, bay leaf and mace. Sauté, then add the pounded ginger and garlic.

Cook until the raw smell dissipates. Add the onions and green chilly with a pinch of salt and sugar to help it caramelise. As it turns golden add the gram flour, sauté. Then add the tomato and cook well, until oil separates. Add the spice powders, milk or cashew powder and cook, again, until the oil separates.

Add the kasuri methi powder. Add 2 tbsp of cooking cream with half a cup of water. Add half a teaspoon of salt and the honey. Let it simmer over a low flame.

Now crumble your paneer, add in the potatoes, raisins, cornflour, remaining cut coriander and salt to taste. Roll into balls or koftas that are about an inch and half in diameter, can be smaller, too.

Heat oil in a curved pan, once the oil is hot, gently drop in the paneer koftas. Fry till they turn golden brown. Drain the oil and let rest on paper kitchen towels.

Meanwhile watch the tomato base being simmered, as it gets thick, take it off the flame. Let it cool for a bit. Then puree the entire mix and run through a fine sieve, so you get a creamy base. Check for seasoning – you might need to add salt, lime juice or honey, as desired.

Return to the flame, add the remaining cream, add some more water if needed, simmer for a minute or so. Add the kofta balls with the garam masala powder, cover and simmer for a further five minutes. It is ready to serve.

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