Potato and Paneer Kofta
Ingredients
- 500 gPotato (cooked and peeled)
- 200 gpaneer (grated)
- 3 tbspCorn starch (for binding)
- 60 gghee (for frying and sauce)
- 2 pcOnion (finely chopped)
- 3 pcGarlic (pressed)
- 3 pcRound tomato (diced)
- 50 gRoasted salted cashews (soaked in hot water)
- 1 tspGinger powder
- 1 tspturmeric
- 1 tbspgaram masala
- 1 tspHot pepper en poudre
- 100 mlCream
- 1 pinchGray sea salt
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store the sauce and koftas separately in the refrigerator for up to 48 hours. Reheat the koftas in the oven to restore their crispiness.
