MALAI KOFTA RECIPES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Mash potatoes; cool to room temperature., Preheat air fryer to 375°. In a large bowl, stir together potatoes, paneer, cardamom and salt until combined. Spoon 2 tablespoons of potato mixture in lightly greased hands and flatten to 1/8 in. thick. Press a raisin and cashew in the center; bring sides up to enclose. Gently roll into a ball. Repeat with remaining potato mixture. Spritz fryer basket with cooking spray. Working in batches if needed, place balls in a single layer in basket lined with parchment. Cook until golden brown, 10-15 minutes., Meanwhile, for the gravy, in a 6-qt. electric pressure cooker, combine tomatoes, yogurt, water, cashews, ginger garlic paste and 1 teaspoon red chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Puree mixture using an immersion blender until smooth. Strain mixture, pressing to extract as much liquid as possible; discard solids. Wipe insert clean., Select saute setting and adjust for medium heat; add ghee. When ghee is hot, add garam masala and remaining 1 teaspoon red chili powder; cook, stirring constantly, until very fragrant, 1-2 minutes. Stir in strained tomato mixture and sugar. Simmer, uncovered, until mixture is slightly thickened, 5-8 minutes. Add fenugreek and, if desired, cream; cook 1 minute. Pour mixture over kofta.

Steps:

• Heat a pressure cooker. Roughly chop tomatoes and put into the cooker along with cashewnuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil and mix well.
• Add yogurt and mix well. Add 1 cup water and close the cooker with the lid. Cook under pressure till 4 whistles. Heat sufficient oil in a kadai.
• Grate paneer into a bowl. Add green cardamom powder, salt, flour and mix well. Take small portions and shape into koftas. Deep-fry these koftas till golden.
• Drain and place on tissue paper. Once the pressure reduces, open the lid of the cooker and blend the mixture with a hand blender.
• Strain the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix.
• Arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.