Kofta-e-Chaman

1. 1

   Step 1

   • a.Prepare the Kofta Mixture
   • b.In a large mixing bowl, combine the crumbled paneer, mashed potato, 2 tbsp grated khoya, cornflour, chopped green chilies, ginger paste, 1/4 tsp garam masala, and 1/2 tsp salt.
   • c.Mix gently with your hands to form a smooth, non-sticky dough. Do not over-knead. The mixture should be firm enough to hold its shape.
2. 2

   Step 2

   • a.Shape and Stuff the Koftas
   • b.Lightly grease your palms. Divide the dough into 10-12 equal portions.
   • c.Take one portion, flatten it into a small disc, and place a few chopped cashews and a raisin in the center.
   • d.Carefully bring the edges together to enclose the stuffing. Roll it between your palms to form a smooth, crack-free ball or oval shape.
   • e.Repeat with the remaining dough and place the shaped koftas on a plate.
3. 3

   Step 3

   • a.Fry the Koftas
   • b.Heat 2 cups of oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
   • c.To test, drop a tiny piece of dough; it should sizzle and rise to the top gradually.
   • d.Gently slide 3-4 koftas into the hot oil, ensuring not to overcrowd the pan.
   • e.Fry for 4-5 minutes, turning them occasionally, until they are evenly golden brown and crisp.
   • f.Remove with a slotted spoon and drain on a plate lined with paper towels. Set aside.
4. 4

   Step 4

   • a.Start the Gravy
   • b.In a separate heavy-bottomed pan, heat 1 tbsp ghee and 2 tbsp oil over medium heat.
   • c.Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
   • d.Add the boiled onion paste and cook for 6-8 minutes, stirring frequently, until the paste is cooked through and the raw smell is gone. Do not let it brown.
5. 5

   Step 5

   • a.Build the Creamy Base
   • b.Add the ginger-garlic paste and cook for another minute until fragrant.
   • c.Stir in the cashew paste and cook for 3-4 minutes on low-medium heat, stirring continuously, until it thickens and you see oil separating at the edges.
   • d.Add the remaining 2 tbsp of grated khoya and cook for 2 more minutes, stirring to prevent it from sticking.
6. 6

   Step 6

   • a.Finish the Gravy
   • b.Reduce the heat to low. Add the whisked curd and stir vigorously and continuously for a minute to prevent it from splitting.
   • c.Once incorporated, pour in the milk and water. Add sugar, salt, and white pepper powder. Mix well.
   • d.Bring the gravy to a gentle simmer and cook on low heat for 5-7 minutes, allowing it to thicken slightly.
   • e.Stir in the fresh cream, 1/2 tsp garam masala, and crushed kasuri methi. Mix gently and cook for just one more minute. Do not boil after adding the cream. Turn off the heat.
7. 7

   Step 7

   • a.Assemble and Serve
   • b.Arrange the fried koftas in a serving bowl or dish.
   • c.Just before serving, pour the hot, luscious gravy over the koftas.
   • d.Garnish with a swirl of fresh cream or chopped cilantro if desired. Serve immediately with naan, roti, or jeera rice.

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