Malai-kyufta

Ingredients:

Kyufta

• 2 Yukon Gold potatoes (approximately 300 g), boil and mash into a puree
• 0.5 cup chopped fresh cilantro leaves and soft stems
• 1 small Thai green chili or half a serrano pepper, seeded and finely chopped
• 80 g paneer, diced
• 3 tbsp mixed nuts (pistachios, cashews, pine nuts and/or almonds)
• 2 tbsp dried fruit (raisins, barberries and/or cranberries)
• 0.5 cup besan (finely ground chickpea flour)
• Vegetable oil for frying

Cashew and malai sauce

• 3/4 tsp. garam masala
• 0.5 tsp Kashmiri chili powder
• 0.5 tsp ground coriander
• 1/4 tsp ground turmeric
• 2 tbsp. l. olive oil
• 1 tbsp unsalted butter
• 0.5 tsp cumin seeds
• 1 large onion, coarsely chopped
• 1.5 tsp grated garlic
• 1.5 tsp grated ginger
• 1/4 cup raw cashews, soaked in hot water for at least 30 minutes
• 3/4 cup canned whole peeled tomatoes, hand crushed
• 1/4 cup heavy cream
• 1/4 tsp. kasuri methi (dried fenugreek leaves), lightly grind with your hands

Innings

• 1/4 tsp. garam masala
• Fresh coriander leaves
• Special equipment: deep-fry thermometer; kitchen scale

Preparation:

1. In a large bowl, combine the mashed potatoes, cilantro, chili, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth. Taste and adjust the seasoning as needed. Set aside.
2. Place the paneer in a food processor and crumble. Add the nuts and dried fruit and process until finely chopped. If the paneer is unsalted, add a pinch of salt. Transfer the mixture to a small bowl.
3. Kyufta:
   
   Form the potato mixture into 8 equal balls (it's easier to use a kitchen scale). Form the paneer mixture into 8 equal balls. They don't have to be perfectly shaped, but it's much easier to fill the potato balls when the paneer mixture is also shaped like balls.
4. Hold the potato ball in the palm of your hand. Make an indentation with your thumb. Place the paneer ball into the indentation and gently press it in. Close the potato ball and roll it in your hands until it is smooth. Repeat with the remaining potato and paneer balls. If the potato mixture sticks to your hands and prevents you from rolling a smooth ball, wet your palms with a little room temperature water and continue rolling.
5. Place the besan in a shallow bowl. Carefully roll the stuffed balls in the besan. Place the balls on a plate, cover with plastic wrap, and refrigerate while you prepare the sauce. The chilled balls will be easier to fry.
6. Sauce:
   
   Meanwhile, in a small bowl, combine the garam masala, Kashmiri pepper, coriander, turmeric, and 2 tablespoons of water until smooth. Set the spice mixture aside.
7. In a medium saucepan, heat the olive oil and butter over medium heat. Add the cumin seeds and cook until lightly browned, about 30 seconds. Add the onion and cook, stirring occasionally, until softened and beginning to brown slightly, 8–10 minutes. Do not brown the onion, as this will affect the color of the sauce.
8. Add the garlic, ginger, and 0.5 teaspoon of salt, mix well, and cook, stirring frequently, for about 2 minutes. Add the spice mixture and cook, stirring frequently, until the oil releases, about 5 minutes.
9. Drain the cashews and add them to the pan, then add the tomatoes and 0.5 teaspoon of salt. Increase the heat to medium-high and cook until the tomato mixture thickens to a paste-like consistency, about 7 minutes. Set aside and let cool.
10. Meanwhile, fry the kofta. Fill a large Dutch oven halfway with vegetable oil, attach a deep-fry thermometer, and heat over medium-high heat to 350°F (175°C). Line a wire rack with a paper towel. Carefully drop half the balls, one at a time, into the oil and fry, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the balls to the prepared rack. Repeat with the remaining balls.
11. Transfer the cooled sauce to a blender, add 1 cup of water, and blend until smooth. Pour the sauce back into the pan. Add the cream and kasuri methi, if using, and bring to a simmer over medium heat. The sauce should have the consistency of carrot soup. Add more water if needed and season with salt to taste.
12. Carefully add the fried kofta and heat, gently shaking the pan occasionally to coat the balls with the sauce, until heated through, about 3 minutes.
13. Innings:
    
    Sprinkle the kofta with garam masala and coriander leaves.