Paneer Kofta in Malai Sauce
Ingredients
Ingredients:
Malai Sauce:
- 3 tbsp oil/ghee
- 1 white onion
- 10 cashews
- 1 black cardamom
- 6 green cardamom crushed open
- 2 cm cinnamon stick
- 4 cloves
- 2 cloves garlic grated
- 2 cm piece of ginger grated
- 1 red chilli
- 400 g tin of chopped tomatoes
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp kashmiri chilli powder/paprika
- 1 tsp garam masala
- Pinch of kasuri methi
- 2 cm piece of jaggery or 2tsp sugar
- 1+1/2 tsp salt
Kofta:
- 250 g paneer soaked in boiling water, then crumbled
- 1+1/2 large potatoes peeled and boiled then grated
- 1/3 courgette grated then squeeze out the water
- 1 tsp salt
- 1/2 tsp garam masala
- Pinch of turmeric
- 1/2 tsp kashmiri chilli powder
- 1/2 tsp ground coriander powder
- 1/2 tsp ground cumin powder
- 1 tbsp oil
- 1 tbsp gram flour
Instructions
Method:
Sauce:
- Slice onion and sauté in 1tbsp of oil until browned on a medium heat, will take ~15-20mins, then transfer to a bowl
- Add remaining 2tbsp of oil and temper the cardamoms, cinnamon, cloves and cashews for 30s until fragrant
- Add in your browned onions, garlic, ginger, chilli and sauté
- Add the tin of tomatoes followed by the ground spices, jaggery, and the kasuri methi and allow to simmer on low heat for 10 mins partially covered
- Let this cool, remove the whole spices (I only bother with the black cardamom and cinnamon) and blend till completely smooth. Add water to help the blender if required
- IMPORTANT - sieve your sauce for a smooth finish, and simmer until desired consistency.
Kofta:
- Combine all the ingredients and form even sized balls
- Air fry at 190 celcius for 15-20 mins or deep fry. Baking these dries them out so I'd advise against.
- Garnished with coriander and cashew cream.