Preparation

• Assemble all ingredients together to avoid last minute rush.
• Boil potatoes in a Pressure Cooker or in a Cookpot. Peel them and keep aside.
• Rinse and finely chop onion, tomatoes, ginger, garlic, coriander leaves and green chillies.
• Grate cottage cheese in a Plate with the help of a Grater.
• Roughly chop all nuts in a separate Bowl for stuffing in Kofta Balls.

Cooking

For Kofta Balls

• Mash boiled potatoes in a Mixing Bowl and add grated paneer, red chilli powder, salt and corn flour. Mix everything very well and make a soft dough.
• Now, make equal sized small balls from the dough, slightly flatten the ball and place 1 tsp of nuts stuffing in the center. Secure the ball tightly by closing all edges. It is very important to make crack free balls, so that it will not break while frying.
• Now, heat oil in a Kadai or Frying Pan over high flame. Once the oil is hot enough, reduce the flame to medium and transfer Kofta balls one by one in the hot oil. Do this process very slowly, keeping in mind that hot oil can splash.
• Fry them until crisp and golden brown. Keep them aside for further use.
• Alternatively, you can transfer all Kofta balls in an Airfryer Basket.
• Brush them with oil and cook for 10 minutes at 180°C - 185°C. Then, brush again with oil and cook further 7-8 minutes or until golden brown.

For Kofta Gravy

• Heat oil in a Cookpot or Pan over medium heat. Add chopped onion, ginger and garlic into it.
• Saute for 2 minutes or until onions soften and raw aroma of garlic goes away.
• Now, add chopped tomatoes, green chillies, cashews and salt. Cook till tomatoes soften, stir often with a Spatula.
• Once cooled down, blend the mixture with 1 cup water into a smooth paste in a Stand Blender. Optionally, you could sieve the Gravy before use for smoother curry.
• Transfer the gravy back to the Pan and add turmeric powder, red chilli powder and coriander powder. Let it cook for 1-2 more minutes.
• Now, add the prepared Kofta balls and kasuri methi. Let it simmer for 1-2 minutes so that Kofta balls soak the masala and kasuri Methi release its flavor.
• Lastly garnish with cream and chopped coriander leaves.
• Malai Kofta is ready to serve!