Paneer and Potato Koftas in Creamy Cashew Tomato Gravy

What you need

• 200 g (7 oz) potatoes, about 2 medium, unpeeled
• 200 g (7 oz) paneer, grated
• 2 tbsp cornstarch
• 1/4 tsp Kashmiri chili powder, for the koftas
• 1/4 tsp garam masala, for the koftas
• 10 piece whole cashews, for the centers
• 1 tbsp raisins
• 650 ml (2 3/4 cups) neutral oil, 3 tbsp for the gravy, the rest for deep frying
• 1 piece bay leaf
• 2.5 cm (1 in) cinnamon stick
• 2 piece green cardamom pods
• 2 piece cloves
• 2 medium onions, blended to a smooth paste
• 2 tsp ginger-garlic paste
• 240 ml (1 cup) tomato puree
• 1/4 tsp ground turmeric
• 1 tsp Kashmiri chili powder, for the gravy
• 1 tsp ground coriander
• 1/4 tsp garam masala, for the gravy
• 50 g (1/3 cup) raw cashews, soaked in hot water for 15 min
• 1/2 tsp sugar
• 1 tsp dried fenugreek leaves, kasuri methi
• 2 tbsp heavy cream
• 2 tbsp fresh coriander leaves, chopped
• salt, to taste

Method

Restated from the original video

1. 1

   Boil the whole potatoes in salted water until a knife slips in easily, 20-25 min. Drain, cool, peel and grate them.

2. 2

   Put the raw cashews in a bowl, cover with hot water and leave them for 15 min.

3. 3

   In a large bowl, knead the grated potatoes, grated paneer, cornstarch, 1/4 tsp of the Kashmiri chili powder, 1/4 tsp of the garam masala and a pinch of salt into a smooth dough.

4. 4

   Chop the whole cashews and the raisins finely for the centers of the koftas.

5. 5

   Divide the dough into 12 portions. Flatten one on an oiled palm, press a pinch of the cashew and raisin mix into the middle, close the dough around it and roll into a smooth ball. Fill the rest the same way, then chill for 20-30 min.

6. 6

   Drain the soaked cashews and blend them with 100 ml (1/3 cup) water into a smooth paste.

7. 7

   Heat 3 tbsp of the oil in a wide pan over medium heat. Add the bay leaf, cinnamon, cardamom and cloves and fry for 20 seconds until fragrant.

8. 8

   Add the onion paste and cook, stirring often, until golden, 8-10 min.

9. 9

   Stir in the ginger-garlic paste and cook for 30 seconds.

10. 10

    Add the tomato puree, turmeric, 1 tsp Kashmiri chili powder, coriander and 1/4 tsp garam masala. Cook on medium-low until oil separates at the edges, 8-10 min.

11. 11

    Stir in the cashew paste and cook for 5 min, then add the sugar and salt to taste.

12. 12

    Pour in 400 ml (1 2/3 cups) water and simmer gently until the gravy is thick and glossy, about 10 min. Crush the fenugreek leaves between your palms, stir them in and turn off the heat.

13. 13

    Heat the remaining oil in a deep pan or wok to 180 °C (350 °F). Test one kofta first: if it falls apart, knead 1 tbsp more cornstarch into the dough.

14. 14

    Fry the koftas in small batches, turning gently, until deep golden, 3-4 min. Drain on paper towels.

15. 15

    Warm the gravy and stir in the cream. Add the koftas just before serving so they stay intact, then scatter with coriander leaves.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.