Paneer and Fig Kofta in Saffron Gravy

Ingredients & Substitutes

Instructions

1. 1

   Grate 250 grams of paneer into a large bowl, finely chop 0.5 cup of dried figs, and combine them with 2 tablespoons of all-purpose flour, 1 finely chopped green chili, 1 teaspoon of ginger-garlic paste, 0.5 teaspoon of coriander powder, and 0.5 teaspoon of salt.

2. 2

   Mix the kofta ingredients thoroughly and form them into small, uniform balls, ensuring they are firm enough to hold their shape during frying.

3. 3

   Heat 2 cups of oil in a deep pan over medium heat, then carefully deep-fry the paneer and fig kofta balls in batches until they are golden brown and cooked through, about 5-7 minutes per batch, and set them aside on absorbent paper.

4. 4

   For the gravy, heat 2 tablespoons of ghee in a separate pan over medium heat, add 3-4 crushed green cardamom pods and a 1-inch cinnamon stick, and sauté for 30 seconds until fragrant.

5. 5

   Add 2 finely chopped medium onions to the pan and cook until they turn golden brown, then stir in 2 pureed medium tomatoes, 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of garam masala, 1 teaspoon of sugar, and 1 teaspoon of salt, cooking until the oil separates from the mixture.

6. 6

   Blend 0.25 cup of soaked cashew nuts with 0.25 cup of saffron-infused warm milk until smooth, then add this paste to the gravy along with 1 cup of water, bringing the mixture to a simmer and cooking for 5-7 minutes until slightly thickened.

7. 7

   Gently incorporate 0.5 cup of heavy cream into the simmering gravy, adjust seasoning if necessary, and cook for another 2-3 minutes, ensuring it does not boil vigorously after adding the cream.

8. 8

   Carefully place the fried paneer and fig kofta into the hot saffron gravy, garnish with 2 tablespoons of freshly chopped cilantro, and serve immediately with rice or naan.