Malai kofta

Method

1. 1 Boil the potatoes for 20 minutes, peel them, and mash them together with grated paneer and cornstarch.
2. 2 Shape the mixture into balls, insert raisins in the center, and deep-fry for 4 minutes until golden brown.
3. 3 Blend onions with ginger and softened cashews to make a white sauce.
4. 4 Sauté the shallots and acacia pods for 8 minutes, then add the pureed tomatoes and cook for another 10 minutes until thickened.
5. 5 Season with salt, garam masala, drizzle with fresh cream, and simmer for 3 minutes.
6. 6 Arrange the kofta balls on a plate, and pour the sauce over them just before eating to prevent them from breaking apart.

With an appliance

• Air fryer 58 min

  Replace step 2: spray the cheese potato balls with oil, fry at 190 degrees for 12 minutes, flip at the 6th minute; step 6 still only pour the sauce over them right before serving to prevent the balls from breaking apart.