Malai Kofta

Ingredients

• 2 Yukon gold potatoes (about 10 ounces), boiled, drained and mashed
• 1/2 cup fresh cilantro leaves and tender stems, chopped
• 1 small Thai green chile or 1/2 serrano pepper, seeded and chopped
• Kosher salt and freshly ground black pepper
• 3 ounces paneer, cubed (See Cook’s Note)
• 3 tablespoons mixed nuts, such as pistachios, cashews, pine nuts and/or almonds
• 2 tablespoons dried fruit, such as raisins, currants, barberries and/or cranberries
• 1/2 cup besan (fine chickpea flour)
• Vegetable oil, for frying
• 3/4 teaspoon garam masala
• 1/2 teaspoon Kashmiri chili powder (see Cook's Note)
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 2 tablespoons extra-virgin olive oil or vegetable oil
• 1 tablespoon unsalted butter
• 1/2 teaspoon cumin seeds
• 1 large onion, coarsely chopped
• 1 1/2 teaspoons grated garlic
• 1 1/2 teaspoons grated ginger
• Kosher salt
• 1/4 cup raw cashews, soaked in hot water for at least 30 minutes
• 3/4 cup canned whole peeled tomatoes, such as San Marzanos, crushed by hand
• 1/4 cup heavy cream
• 1/4 teaspoon kasoori methi (dried fenugreek leaves), gently crushed by hand, optional (see Cook’s Note)
• 1/4 teaspoon garam masala
• Fresh cilantro leaves, for serving

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