Malai Kofta

Step 1

In a medium bowl, combine the crumbled paneer, mashed potato, flour, salt, and pepper using a fork, mixing until the texture looks like wet sand with no lumps.

Step 2

Divide the mixture into 6 equal portions, then gently roll each portion between your palms into a ball about the size of a walnut.

Step 3

Place a 10-inch skillet over medium-high heat and add 2 tablespoons of olive oil, waiting until the oil shimmers and slides quickly when you tilt the pan, about 60 seconds.

Step 4

Gently place the 6 kofta balls into the hot oil, spacing them so they are not touching, and let them sit undisturbed for 90 seconds until the bottom is light golden-brown.

Step 5

Using a slotted spoon, turn each kofta over and cook on the other side for another 90 seconds until light golden, then transfer all kofta to a small plate.

Step 6

Add the diced onion to the same skillet (no need to wipe it) and stir with a wooden spoon once every 15 seconds, cooking for about 3 minutes until the onion turns translucent.

Step 7

Pour in the 200 ml tomato puree and stir with a wooden spoon until the mixture bubbles smoothly, about 1 minute.

Step 8

Reduce the heat to medium-low and stir in the 100 ml heavy cream or yogurt until no white streaks remain and the sauce looks uniform and glossy.

Step 9

Gently slide all 6 kofta balls back into the sauce and let them simmer undisturbed for 4 minutes until the sauce has a consistent colour and the kofta are heated through.

Step 10

Taste the sauce and stir in a pinch of salt if needed, then carefully divide the kofta and sauce between two bowls.