Malai Kofta

Method

1. 1

   Boil the potatoes

   Put the potatoes in a saucepan, cover with cold water and bring to the boil over high heat. Boil for 12 to 15 minutes, until a knife slides in easily.

2. 2

   Drain the potatoes

   Drain well, then leave to steam dry for 2 minutes.

3. 3

   Mash and cool

   Mash the potatoes until smooth and cool for 5 minutes.

4. 4

   Shape the kofta

   Stir in the paneer, cornflour and salt, then shape into 12 equal balls. If the mixture feels sticky, dust your hands with a little of the measured plain flour.

5. 5

   Heat the oil

   Heat the oil in a deep, heavy saucepan over medium heat to 170°C.

6. 6

   Fry the kofta

   Fry the balls in batches for 3 to 4 minutes, turning gently, until evenly golden and crisp. Lift out with a slotted spoon and drain.

7. 7

   Cook the onion

   Melt the ghee in a saucepan over medium heat. Add the onion and cook for 6 to 8 minutes, stirring often, until soft and golden.

8. 8

   Add the ginger and garlic

   Add the ginger and garlic paste and cook for 1 minute, until fragrant.

9. 9

   Cook the tomatoes and spices

   Stir in the tomatoes, cumin, coriander, turmeric and chilli powder. Cook over medium heat for 8 minutes, stirring occasionally, until the tomatoes soften and the mixture thickens.

10. 10

    Simmer the sauce

    Add 200 ml water, bring to a simmer, then cook gently for 10 minutes, until the sauce is glossy and the raw tomato smell has gone.

11. 11

    Finish the sauce

    Stir in the cream and dried fenugreek leaves, crushing the leaves between your fingers as you add them. Simmer over low heat for 2 minutes, until warmed through and smooth. Taste and adjust the salt if needed.

12. 12

    Serve

    Arrange the kofta in a serving dish and spoon the hot sauce over just before serving. Serve straight away, while the sauce is hot and the kofta are tender.

Tips

• Keep the kofta balls smooth and compact so they do not split in the oil.
• Use a thermometer to keep the oil at a steady 170°C, and do not crowd the pan, as cooler oil can make the kofta greasy and fragile.
• If the mixture feels sticky, use only a little of the measured plain flour on your hands.

Swaps

• Use butter instead of ghee.
• Use double cream instead of single cream.
• Use a mild chilli powder instead of Kashmiri chilli powder, adjusting the amount to taste.

Storing

Store the kofta and sauce separately in airtight containers in the fridge for up to 2 days. Reheat the sauce gently and warm the kofta in the oven until hot, then combine just before serving.