Place 100 grams grated paneer, 2 potatoes (boiled & grated), ¼ teaspoon red chili powder, 1 to 2 tbsps cornflour, 1/8 tsp garam masala, salt, & 1 tbsp almond flour.
Mix very well & shape into medium-sized balls. Test the kofta in the oil & add more corn flour as needed. For more details, visit vegrecipesofIndia.com
Prepare the cashew paste, onion paste, and tomato puree.
Heat oil for shallow or deep frying. I always shallow fry. Add the paneer kofta in medium hot oil. Fry until golden on both sides.
Fry all the paneer kofta this way and drain them on a paper napkin so that the extra oil is absorbed.
Remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil. Add the spices and fry them until they release their aroma.
Next, add the onion paste.
Fry the onion paste until it gets browned. then add ginger-garlic paste or crushed ginger-garlic.
Then, add the tomato puree and sautè for 2-3 minutes,
Add the cashew paste. Next, add red chili powder and ¼ teaspoon garam masala powder.
Stir and sauté until the oil starts to leave the side of the masala paste. This will take approx 9 to 10 minutes on a low flame.
Add water & stir. Simmer till the gravy becomes thick and creamy. Malai kofta gravy is usually smooth, creamy and slightly thick
Crushed kasuri methi (dry fenugreek leaves) & salt as required. Simmer for 1 to 2 minutes more.
Next, add the fried kofta. Serve immediately.
Garnish malai kofta with coriander leaves and Serve the Malai kofta with rotis, naan or jeera rice or saffron rice or chapatis.