Malai Kofta Recipe

In a mixing bowl, add mashed potatoes, grated paneer, dry fruits, cornflour, red chili powder, cumin powder, and salt. Mix well and make small balls.

Heat oil in a deep frying pan and deep fry the balls until golden brown. Keep aside.

In a separate pan, heat butter and add bay leaf, cloves, cinnamon stick, and cumin seeds. Fry for a few seconds.

Add ginger-garlic paste and sauté for 1-2 minutes.

Add chopped onions and fry until golden brown.

Add chopped tomatoes and cook until they turn soft.

Remove the bay leaf, and blend the mixture into a smooth puree.

Strain the puree and heat it in a pan.

Add cream, kasuri methi, and salt. Simmer until the gravy thickens.

Add the fried koftas in the gravy and simmer for 5-7 minutes.

Garnish with coriander leaves and serve hot with naan or rice.