Ingredients

• For the koftas
• Paneer - 200 g
• Boiled potatoes - 2 large, mashed
• Corn flour - 3 tbsp
• Cashews - 2 tbsp
• Chopped pistachios - 2 tbsp
• Raisins - 2tbsp
• Salt to taste
• For the sauce
• Tomatoes - 8 large, blended with a piece of ginger and 2 green chillies
• Cream - 1 cup
• Cashew paste - 5tbsp (made with cashews and a dash of milk in the blender)
• Cloves - 4
• Cardamom - 5 pods
• Salt to taste
• A pinch of turmeric powder or saffron soaked in 1/2 cup warm milk
• Sugar - 2tbsp
• For garnish:
• Chopped coriander - 2 tbsp

How to Make Quick Malai Kofta

• Combine all ingredients of the koftas, roll into oblong balls and deep fry till golden brown. Strain and keep aside.
• For the sauce, heat oil in a kadai.
• Add cloves, cardamom and saute till light brown.
• Add tomato puree and cook till oil separates.
• Add cashew paste and cook for 8-10 minutes.
• Add the milk with saffron or turmeric powder followed by salt and sugar.
• Cover and simmer for about 5 minutes.
• Add the cream, stir and take off heat.
• Place the koftas in a serving plate, top with sauce and garnish with coriander.