1teaspoonKasoori methi (Dried fenugreek leaves)lightly crushed between your palm
¼cupHeavy whipping cream or fresh cream or malai
Take grated paneer, boiled, mashed potatoes, corn flour, garam masala, cashews and salt in a bowl. Mix well using hand, it should come together like a dough.
Divide the mixture into 12 equal portions and make smooth, round balls.
No-Fry Method: Heat appe (paniyaram) pan on medium heat. Add around 1 teaspoon of oil to each section. Once hot place kofta.
Once they get golden brown from the bottom side then flip them and cook another side. If needed you can add few more drops of oil. Similarly, fry the sides as well to get even browning from all the sides.
Once they get golden brown from all the sides then remove it on a plate and keep it aside.
Deep-Fry Method: While you are shaping the balls heat the oil in a kadai or pan on medium heat for deep frying. Once the oil is hot, add a few kofta gently into it.
Keep moving them occasionally so it gets even browning from all the sides. Once golden brown from all the sides remove them using a slotted spatula and keep them on a paper towel lined plate.
Take onion, tomato, ginger, garlic, cashew nuts and water in a pan, turn the heat on medium.
Let it simmer for 15 minutes or until onion tomatoes get soft. Let it cool down a bit.
Then take this mixture into the blender jar. Blend into a smooth puree.
Heat oil and butter in a pan on medium heat. Let the butter melt.
Add whole spices (cloves, cardamoms, cinnamon, bay leaf) and saute for 1 minute or until you get a nice aroma of the spices.
Add the prepared puree. Mix well and cook for 5-7 minutes or until it thickens slightly. While cooking gravy it may splutter, so partially cover the pan with the lid and cook. Do stir occasionally to make sure that it is not sticking to the bottom of the pan.
Add red chili powder and coriander powder. Mix well and cook for a minute.
Add water and salt. Mix well and let the gravy simmer for 5 minutes.
Add garam masala and kasoori methi (crush between palms before adding). Mix well.
Add heavy cream and mix.
Add koftas into the gravy, turn off the stove and serve malai kofta immediately. If serving later then do not add kofta right now otherwise they get soft and may fall apart. So only add them at the time of serving.
Tomatoes: When it comes to the Indian gravy dishes, I highly recommend using Roma tomatoes. Stay away from the beefsteaks or wine-ripe tomatoes which make sour gravy.
Do not over-boil the potato. Over cooked potato has more moisture and if that is used in making kofta then kofta turns out super soft and may fall apart while frying or after adding into the gravy.
The amount of cornflour added in kofta decides the texture. If added less/no amount then koftas turn out super soft from inside and may get mushy or after added into the gravy. If added more amount than mentioned then koftas turn out too firm and dense.
Strain the prepared onion-tomato puree to get a smooth, velvety gravy texture. Here I have used a high-power Vitamix blender so I have skipped that step.