Malai Kofta is an incredibly popular and delicious North Indian dish. It features a wonderful combination of soft koftas (dumplings) and a creamy, spiced gravy. From weddings and parties to special occasions, Malai Kofta is often a top choice; its rich gravy and tender koftas elevate the dining experience significantly.

**Ingredients**

**For the Koftas**
3 boiled potatoes
100g paneer (grated)
2 tbsp cornflour
1 green chili (finely chopped)
2 tbsp raisins and cashews
Salt to taste
Oil for frying

**For the Gravy**
2 large onions
2 tomatoes
10-12 cashews
1 tbsp ginger-garlic paste
½ cup fresh cream
1 tsp red chili powder
½ tsp turmeric powder
1 tsp coriander powder
½ tsp garam masala
1 tsp kasuri methi (dried fenugreek leaves)
Salt to taste
2 tbsp oil or ghee

**Method: Making the Koftas**
First, mash the boiled potatoes thoroughly. Add the grated paneer, cornflour, green chili, and salt, and mix well. Now, shape the mixture into small balls. Stuff a few cashews and raisins into the center of each ball and roll them into smooth, round koftas.

Heat oil in a pan (kadhai) and fry the koftas over medium heat until golden brown. Once fried, remove them and place them on tissue paper to drain the excess oil.

**Method: Making the Gravy**
Boil the onions, tomatoes, and cashews with a little water. Once cooled, grind them into a smooth paste.

Heat oil or ghee in a pan. Add the ginger-garlic paste and sauté briefly. Next, add the prepared onion-tomato-cashew paste and cook for 5-7 minutes. When the oil begins to separate from the masala, add the turmeric powder, red chili powder, coriander powder, and salt. After cooking the masala thoroughly, add water as required and bring to a boil for 5 minutes. Then, add the cream, kasuri methi (dried fenugreek leaves), and garam masala, and mix well. Simmer the gravy over a low flame for 2–3 minutes.

Serving Suggestion
Just before serving, place the koftas in a serving bowl and pour the hot, creamy gravy over them. Garnish with fresh cream and fresh coriander leaves. Malai Kofta can be served with naan, tandoori roti, paratha, or jeera rice.

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