Saffron Paneer Kofta with Cashew Cream

Ingredients & Substitutes

Instructions

1. 1

   Boil 2 medium potatoes until tender, then peel and mash them thoroughly with 250 grams of crumbled paneer, 1 finely chopped green chili, 0.5 teaspoon salt, and 2 tablespoons of cornstarch.

2. 2

   Form the paneer and potato mixture into 12-15 small, uniform kofta balls and set them aside.

3. 3

   Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat and deep-fry the kofta balls until golden brown, then drain them on a paper towel.

4. 4

   In the same pan, add 1 tablespoon of ghee and sauté 1 chopped large onion until translucent, then add 1 teaspoon ginger-garlic paste and cook for 1 minute.

5. 5

   Stir in 0.5 teaspoon turmeric powder, 1 teaspoon garam masala, 0.5 teaspoon salt, and 2 pureed medium tomatoes, cooking until the oil separates from the masala.

6. 6

   Add the paste of 0.5 cup soaked cashews, 0.5 cup water, and the 0.25 teaspoon saffron soaked in 2 tablespoons warm milk, bringing the mixture to a simmer.

7. 7

   Gently place the fried kofta balls into the simmering gravy, add 0.5 cup cream, and cook for 5-7 minutes until the koftas are heated through and the sauce thickens slightly.

8. 8

   Garnish the Saffron Paneer Kofta with 2 tablespoons chopped fresh coriander leaves before serving.