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Malai Paneer Kofta

Serves 4

Ready in 90 mins

Original paneer

  • Vegetarian

A proper showstopper curry for when you want to impress. Soft paneer and potato koftas with little pops of raisin, simmered in a silky, gently spiced cashew and almond gravy. Tip: add the koftas just before serving and don't let them boil, or they'll go too soft.

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Ingredients
Method

Ingredients

  • For the kofta:
    • 200g All The Aunties Paneer, finely grated or crumbled
    • 150g potato, peeled, boiled and mashed
    • 1 tbsp cornflour
    • 1 tbsp milk powder (optional)
    • 1 tsp chaat masala (optional)
    • 2 tbsp finely chopped coriander
    • 2 tbsp raisins
    • Salt, to taste
    • Neutral oil, for frying
  • For the gravy:
    • 10 cashews, soaked
    • 10 almonds or 6–8 walnuts, soaked
    • 3 tomatoes, roughly chopped
    • 3 tbsp ghee or butter
    • 2 bay leaves
    • 1 cinnamon stick
    • 1 star anise
    • 4 cardamom pods
    • 3 cloves
    • 2 onions, very finely chopped
    • 1 tbsp ginger-garlic paste
    • ¼ tsp turmeric
    • ½ tsp white pepper
    • ¼ tsp freshly grated nutmeg
    • ½ tsp sugar
    • 100g yogurt, whisked
    • 100ml milk
    • 1 tsp garam masala
    • 1 tsp kasoori methi (optional)
    • Salt, to taste

Method

  1. Mix the paneer and mashed potato, then add the cornflour, milk powder, chaat masala, coriander and salt. Mix lightly until it holds together. If sticky, chill for 15–20 minutes, then roll into 10–12 balls.
  2. Shallow-fry the kofta over a medium heat, turning gently until golden all over. Alternatively, air-fry at 180°C for 20 minutes. Set aside.
  3. Blitz the soaked cashews and almonds with a splash of water until completely smooth. Add the tomatoes and blend again until silky.
  4. Heat the ghee over a medium-low heat. Add the bay leaves, cinnamon, star anise, cardamom and cloves. Add the onions and cook for 10–15 minutes until soft and lightly golden.
  5. Add the ginger-garlic paste and cook until fragrant. Add the tomato and nut mixture and cook for around 10 minutes, until the fat starts to separate. Stir in the turmeric, white pepper, nutmeg, sugar and salt.
  6. Lower the heat and gradually stir in the yogurt, stirring constantly so it doesn’t split. Add the milk and simmer for 5–8 minutes until thick and glossy. Finish with the garam masala and kasoori methi.
  7. Add the kofta just before serving and gently simmer for 2–3 minutes. Don’t boil or they’ll become too soft. Rest for 5 minutes, then serve.
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