Shahi Malai Kofta: Paneer & potato dumplings in a velvety cashew-tomato cream

Step 1: The Pop (Crafting the Koftas)

The secret to a perfect Kofta is a smooth texture that doesn’t break in the oil.

1. Mix the grated paneer, mashed potatoes, chopped chillies, salt, and cornflour in a bowl.

2. Knead into a smooth dough. Shape into small rounds or ovals.

3. Pro Tip: For a “Royal” surprise, stuff a few raisins or broken cashews into the center of each ball.

4. Deep Fry (or air fry) until golden brown.

5. What to look for: A crisp outer shell with a soft, white interior. Set these aside on a paper towel.

Step 2: The Base (The Silky Gravy)

This gravy must be smooth enough to coat a spoon perfectly.

1. Heat 1 tablespoon of butter and 1 tablespoon of oil. Add a bay leaf and a small stick of cinnamon.

2. Sauté the ginger-garlic paste, then add the tomato puree. Cook until the moisture evaporates.

3. Stir in the cashew paste and cook on low heat. Cashew paste burns easily, so keep the spatula moving!

4. Add the Kashmiri chilli powder (for color) and Kitchen King masala.

5. Important Tip: Once the masala is cooked, pass the gravy through a fine-mesh sieve for that restaurant-style “velvet” finish.

Step 3: The Dust (The Finishing Cream)

The final assembly that gives the dish its name.

1. Bring the sieved gravy back to a simmer. Add a splash of water if it’s too thick.

2. Whisk in the fresh cream, sugar, and garam masala.

3. Final Touch: Do not boil the Koftas in the gravy. They are very delicate. Instead, place the warm Koftas in your serving dish and pour the hot gravy over them just before eating.

4. Garnish with a swirl of cream and fresh coriander.

Disclaimer: The actual product may vary slightly in appearance, color, or texture due to natural material variations.