Punjabi Malai Kofta
Rich and decadent Punjabi curry featuring potato and paneer dumplings stuffed with nuts, simmered in a creamy cashew gravy.
Step-by-Step Instructions
Mash boiled potatoes and grated paneer with salt and a little flour; shape into balls stuffed with chopped cashews and deep-fry until golden.
Boil onions, tomatoes, and remaining cashews, then blend into a smooth puree.
Melt butter in a pan, sauté ginger and garlic pastes, add the blended puree, and cook until oil separates.
Stir in heavy cream, water, and garam masala to form a velvety gravy.
Arrange warm koftas in bowls and pour the hot creamy gravy over them right before serving.
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