Make-Ahead Malai Kofta in Cashew-Tomato Gravy

By Sprig Originals ✓ · cooked up in Sprig

Silky paneer-and-potato dumplings, fried until burnished and stuffed with cashews and raisins, then reheated in an ivory cashew-tomato gravy finished with cream and crushed kasuri methi. The koftas are built to be fried hours ahead and slipped into the sauce at the last minute, so they stay round and tender instead of dissolving into the gravy — the fix for the one thing that goes wrong with this dish at home.

Ingredients

• 2 medium russet potatoes (about 12 oz total)
• 8 oz paneer, finely grated on the large holes of a box grater
• 3 tbsp cornstarch, plus more for dusting
• 1 tbsp finely grated fresh ginger
• 1 serrano chile, seeded and minced
• 1/4 tsp ground green cardamom
• 1 1/4 tsp kosher salt
• 2 tbsp raw cashews, roughly chopped
• 2 tbsp golden raisins, roughly chopped
• 1 tbsp chopped cilantro
• 4 cups neutral oil, for frying

• 1/2 cup raw cashews
• 3 tbsp ghee
• 2 green cardamom pods, cracked
• 1 inch cinnamon stick
• 2 whole cloves
• 1 large yellow onion, thinly sliced
• 1 tbsp grated fresh ginger
• 4 cloves garlic, grated
• 1 1/2 lb ripe tomatoes, roughly chopped (or one 14.5-oz can whole peeled tomatoes)
• 1 tsp Kashmiri chile powder
• 1 tsp ground coriander
• 1/4 tsp ground turmeric
• 1 1/2 tsp kosher salt
• 1 tsp sugar
• 1 1/2 cups water, plus more as needed

• 1/2 cup heavy cream
• 1 tsp garam masala
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 1 tbsp slivered almonds, toasted
• cilantro leaves and a drizzle of cream, for serving

Instructions

1. Boil the potatoes whole and unpeeled in salted water until a knife slides in with no resistance, 25-30 minutes. Drain and let them steam-dry in the colander for 10 minutes, then peel while still warm and pass through a ricer or mash very smooth. Spread on a plate and cool completely, at least 20 minutes — warm potato makes slack dough that falls apart in the oil.
2. Meanwhile, soak the 1/2 cup cashews for the gravy in 1 cup very hot water for 20 minutes.
3. Make the kofta dough: in a bowl, knead the cooled riced potato with the grated paneer, cornstarch, ginger, serrano, cardamom, and 1 1/4 tsp salt for 2-3 minutes, pressing with the heel of your hand until it is completely smooth and holds together like soft clay with no visible paneer curds. If it feels sticky, work in 1 more tablespoon cornstarch.
4. Toss the chopped cashews, raisins, and cilantro together. Divide the dough into 12 pieces (about 1 1/2 oz each). Flatten one in your palm, place a scant teaspoon of the nut-raisin mix in the center, seal the dough fully around it, and roll into a smooth ball with no cracks — cracks are where koftas split open. Repeat, then dust all 12 lightly with cornstarch and refrigerate 15 minutes.
5. Heat the frying oil in a deep saucepan or small Dutch oven to 325°F. Test with one kofta first: it should hold its shape and turn light gold in about 3 minutes. If it slumps, knead 1 more tablespoon cornstarch into the remaining dough. Fry in batches of 4, turning gently with a spider, until deep golden brown all over, 4-5 minutes per batch, keeping the oil between 320°F and 335°F. Drain on a rack, not paper towels. (Stop here to make ahead — see tips.)
6. Make the gravy: drain the soaked cashews and blend with 1/2 cup fresh water until completely silky, 1-2 minutes in a blender, scraping down twice. Set aside.
7. Heat the ghee in a wide sauté pan over medium heat. Add the cardamom pods, cinnamon, and cloves and sizzle 30 seconds until fragrant. Add the sliced onion and cook, stirring, 10-12 minutes until soft and pale gold at the edges — you want sweetness, not deep browning, so the gravy stays ivory.
8. Add the ginger and garlic and cook 1 minute, then add the tomatoes, Kashmiri chile powder, coriander, turmeric, 1 1/2 tsp salt, and sugar. Cook 12-15 minutes, mashing with a spoon, until the tomatoes collapse and the mixture pulls away from the sides of the pan and you see ghee separating at the edges.
9. Fish out the cinnamon stick and cloves. Transfer everything to a blender with 1/2 cup of the water and blend 1 full minute until glossy and smooth. For a restaurant-smooth gravy, press it through a fine-mesh sieve back into the pan.
10. Return the gravy to the pan over medium-low heat, whisk in the cashew paste and the remaining 1 cup water, and simmer gently 8-10 minutes, stirring often, until it coats a spoon and no longer tastes raw. Add water a few tablespoons at a time if it gets thicker than heavy cream.
11. Stir in the heavy cream and garam masala, then crush the kasuri methi between your palms directly into the pan. Simmer 2 minutes more over low heat and taste for salt and sugar — it should be faintly sweet, gently spiced, and rich.
12. Just before serving, lower the fried koftas into the barely simmering gravy in a single layer, spoon sauce over them, cover, and warm over low heat for 4-5 minutes without stirring; nudge the pan instead of the koftas. Scatter with toasted almonds and cilantro, drizzle with a little cream, and serve with naan or basmati rice.

Chef's tips

Nutrition (per serving, estimated)

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