Steps
- Mix 200g of grated paneer, 100g of boiled, grated potato, 2½ tablespoons of cornstarch, 1 teaspoon of grated ginger, and 1 chopped green chili.
- Add ½ teaspoon of salt, ½ teaspoon of garam masala, and 1 tablespoon of finely chopped cilantro. Knead until smooth; shape into small balls.
- Heat 2in / 5cm of oil in a deep pan until a pinch of the mixture sizzles and rises. Fry one kofta first; if it breaks apart, knead a little more cornstarch into the mixture. Fry the rest in batches until golden.
- Heat 1½ tablespoons of oil in a pan. Add 2 green cardamom pods and 1½ cups of sliced onion and sauté until soft. Stir in 1 tablespoon of ginger-garlic paste.
- Add 350g of chopped tomatoes, 18 cashews, and ¾ teaspoon of salt. Cover and cook for 8 minutes, until mushy.
- Stir in ¾ teaspoon of Kashmiri chili powder, ¾ teaspoon of garam masala, and 1 teaspoon of ground coriander; cook over medium-high heat for 3 minutes. Blend with 1 cup of cold water until smooth.
- Melt 2 tablespoons of butter in the pan. Add the purée, ½ cup of water, 1 teaspoon of sugar, and 1½ teaspoons of crushed dried fenugreek leaves, and simmer for about 10 minutes, until thick and creamy.
- Stir in ¼ cup of heavy cream. Pour the hot sauce over the koftas to serve.