Potato and Paneer Kofta

Soft dumplings fried to a golden crust, submerged in a velvety sauce that coats the spoon. The aroma of hot ghee and garam masala fills the kitchen.

• Prep time: 40 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 637
• Protein: 18 g
• Carbs: 53 g
• Fat: 38 g

Ingredients

• 500 g Potato ( cooked and peeled )
• 200 g paneer ( grated )
• 3 tbsp Corn starch ( for binding )
• 60 g ghee ( for frying and sauce )
• 2 piece Onion ( finely chopped )
• 3 piece Garlic ( pressed )
• 3 piece Round tomato ( diced )
• 50 g Roasted salted cashews ( soaked in hot water )
• 1 tsp Ginger powder
• 1 tsp turmeric
• 1 tbsp garam masala
• 1 tsp Hot pepper en poudre
• 100 ml Cream
• 1 pinch Gray sea salt

Instructions

1. Preparing the kofta base

   Mash the cooked potatoes with a fork until smooth. Grate the paneer over them. Add cornstarch, a pinch of salt, and a teaspoon of garam masala. Mix until the dough is smooth and no longer sticks to your fingers.

2. Shaping and frying

   Form walnut-sized balls. Heat ghee in a pan. Drop the koftas in: they should sizzle immediately. Turn them gently until the crust is uniformly golden and crispy. Drain them.

3. Making the sauce

   In the same pan, sauté chopped onions and garlic until translucent. Add diced tomatoes, cashews, turmeric, ginger, and chili. Let it simmer over medium heat until the fat separates from the pulp.

4. Binding and finishing

   Blend the sauce until perfectly smooth. Return to heat, pour in the cream and the rest of the garam masala. The sauce should be thick and glossy. Add the koftas at the last moment so they don't soften too much.

Chef's tips

• If the kofta dough is too sticky, add a bit more cornstarch, otherwise they will break during frying.
• Do not mix the koftas with the sauce too early; serve them placed on top to maintain the texture contrast.

Storage

Store the sauce and koftas separately in the refrigerator for up to 48 hours. Reheat the koftas in the oven to restore their crispiness.