Malai Kofta (Cream and Paneer Dumplings in Mughlai Sauce)

Make kofta: Combine mashed potato, grated paneer, cornflour, salt, garam masala, and finely chopped green chilli. Mix well. The mixture should be dry enough to shape (if too wet, add more cornflour). Shape into 16 balls. Press a small indent in each, stuff with a cashew and 2–3 raisins. Seal and roll into a smooth ball. Refrigerate 30 minutes (cold koftas hold shape better in oil).

About 20 min

Tip: Cold kofta balls (30 min in fridge) are far more stable in the frying oil. Warm kofta balls crack and burst. Never skip the refrigeration step.

Heat oil to 170°C. Deep fry koftas in small batches (4 at a time) for 4 minutes, turning gently, until golden. Do not overcrowd. Drain on paper. Make the sauce: Blend fried onion, tomato purée, and cashew paste smooth. Heat 2 tbsp ghee. Cook the sauce 12 minutes until thick. Add cream, kasuri methi, garam masala, cardamom. Simmer 5 minutes.

About 15 min

Tip: Fry the koftas at medium (not high) heat — too high browns the outside before the centre warms through. Too low makes them absorb oil. 170°C is the sweet spot.

Place sauce in a serving bowl. Add koftas on top (do not stir or simmer after adding — koftas will dissolve). Add a swirl of cream and a pinch of saffron on top. Serve immediately with naan. Tell diners to gently scoop a kofta with sauce — do not stir. The fragile koftas are meant to fall apart at the moment of eating, releasing the nut stuffing.

About 5 min

Tip: Never add koftas to the sauce until the moment of serving. Malai kofta left in the sauce for 5+ minutes will dissolve completely as the potato absorbs moisture.