Malai Kofta is a luxurious vegetarian dish from North India, a restaurant favorite. It features soft kofta (dumplings) made from mashed potatoes and paneer (Indian cheese) that are fried and then served in a rich, mild, and creamy tomato-based sauce (malai meaning cream).

Prep Time	Cook Time	Serves
45 minutes	1 hour	4-6

Part A: Ingredients

For the Kofta (Dumplings)

• 1 cup Mashed Potato (boiled and cooled), 1 cup Paneer (or firm ricotta), grated, 2 Tbsp Cornstarch, 1 Tbsp Ginger, minced, Salt.
• Oil for deep frying.

For the Gravy

• 2 Tbsp Ghee or Oil, 1 large Onion (puréed), 2 cups Tomato Purée.
• 1/2 cup Cashews (soaked in water), 1/2 cup Heavy Cream, 1 cup Water.
• Spice: 1 tsp Garam Masala, 1 tsp Turmeric, 1 tsp Coriander Powder, 1 tsp Sugar, Salt.

Part B: Instructions

Step 1: Prepare the Kofta

1. In a bowl, combine the cool mashed potato, grated paneer/ricotta, cornstarch, minced ginger, and salt. Mix gently but thoroughly until the dough is smooth and manageable.
2. Divide the mixture and roll it into small, uniform balls (about 1.5 inches in diameter).

Step 2: Fry the Kofta

1. Heat oil in a deep pot to $325^{\circ} \text{F}$ ($160^{\circ} \text{C}$).
2. Carefully deep-fry the kofta in small batches, turning gently, for 5-7 minutes until they are evenly golden brown. Remove and drain on paper towels.

Step 3: Prepare the Cashew Paste and Gravy Base

1. Blend the soaked cashews with 1/4 cup of water until they form a very smooth paste.
2. In a separate pot, heat the ghee/oil. Add the puréed onion and cook until the paste turns golden brown (10-15 minutes).
3. Add the tomato purée and all the ground spices (garam masala, turmeric, coriander), sugar, and salt. Cook for 10 minutes until the oil begins to separate.

Step 4: Finish the Gravy

1. Stir the cashew paste into the gravy base. Cook for 5 minutes.
2. Add 1 cup of water and bring the gravy to a simmer. Stir in the heavy cream. Simmer for 5 minutes.

Step 5: Assemble and Serve

1. Place the fried kofta carefully into a serving dish. Pour the hot gravy over the top.
2. Allow the kofta to soak in the gravy for 5-10 minutes before serving.
3. Garnish with a swirl of cream and fresh cilantro. Serve hot with Naan or Pulao rice.