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Per serving
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- 1
Boil and mash the potatoes
Place cubed potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat, and cook for 10 minutes until tender. Drain and mash until smooth, then let cool to room temperature.
- 2
Form and air-fry the kofta
Preheat air fryer to 375°F. In a large bowl, combine mashed potatoes, crumbled paneer, ground cardamom, and salt. Scoop 2 tablespoons of mixture into lightly greased hands, flatten to about 1/8-inch thick, press one raisin and one cashew into the center, then bring the sides up and roll into a smooth ball. Place in a parchment-lined, spritzed fryer basket in a single layer and cook 10–15 minutes until golden brown. Work in batches as needed.
- 3
Pressure-cook the gravy base
In a 6-qt electric pressure cooker, combine chopped tomatoes, yogurt, water, chopped cashews, ginger garlic paste, and 1 teaspoon red chili powder. Lock the lid and close the pressure-release valve. Cook on high pressure for 6 minutes, then quick-release. Use an immersion blender to puree the mixture until smooth, then strain through a fine-mesh strainer, pressing to extract as much liquid as possible. Discard solids and wipe the insert clean.
- 4
Finish the gravy and serve
Select the sauté setting on medium heat and add ghee. Once hot, stir in garam masala and the remaining 1 teaspoon red chili powder; cook 1–2 minutes until very fragrant. Add the strained tomato mixture and sugar; simmer uncovered 5–8 minutes until slightly thickened. Stir in dried fenugreek leaves and heavy cream; cook 1 minute more. Pour the gravy over the kofta and serve with rice or naan.
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Malai Kofta
Created by: SpiceRouteCooks
Ingredients
- 2 potato
- 8 oz paneer
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 2 tbsp raisins
- 2 tbsp cashews
- 3 tomato
- 1/2 cup plain yogurt
- 1/2 cup water
- 1/4 cup cashews
- 1 tbsp ginger garlic paste
- 2 tsp red chili powder
- 1 tbsp ghee
- 2 tsp garam masala
- 2 tbsp sugar
- 2 tbsp dried fenugreek leaves
- 2 tbsp heavy cream
Instructions
- Boil and mash the potatoesPlace cubed potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat, and cook for 10 minutes until tender. Drain and mash until smooth, then let cool to room temperature.
- Form and air-fry the koftaPreheat air fryer to 375°F. In a large bowl, combine mashed potatoes, crumbled paneer, ground cardamom, and salt. Scoop 2 tablespoons of mixture into lightly greased hands, flatten to about 1/8-inch thick, press one raisin and one cashew into the center, then bring the sides up and roll into a smooth ball. Place in a parchment-lined, spritzed fryer basket in a single layer and cook 10–15 minutes until golden brown. Work in batches as needed.
- Pressure-cook the gravy baseIn a 6-qt electric pressure cooker, combine chopped tomatoes, yogurt, water, chopped cashews, ginger garlic paste, and 1 teaspoon red chili powder. Lock the lid and close the pressure-release valve. Cook on high pressure for 6 minutes, then quick-release. Use an immersion blender to puree the mixture until smooth, then strain through a fine-mesh strainer, pressing to extract as much liquid as possible. Discard solids and wipe the insert clean.
- Finish the gravy and serveSelect the sauté setting on medium heat and add ghee. Once hot, stir in garam masala and the remaining 1 teaspoon red chili powder; cook 1–2 minutes until very fragrant. Add the strained tomato mixture and sugar; simmer uncovered 5–8 minutes until slightly thickened. Stir in dried fenugreek leaves and heavy cream; cook 1 minute more. Pour the gravy over the kofta and serve with rice or naan.