Ingredients

• 2-3 Potatoes, boiled and mashed
• ½ cup of fresh cilantro leaves
• 1 small pepper
• 3 ounces of paneer, cubed
• 3 tbsp of mixed nuts (cashews, pistachios, almonds)
• 2 tbsp of dried fruit (raisins, currants, cranberries)
• ½ cup of chickpea flour
• Vegetable oil

Sauce:

• ¾ tsp of garam masala
• ½ tsp of ground coriander
• ¼ tsp of ground turmeric
• 2 tbsp of extra-virgin olive oil
• 1 tbsp of unsalted butter
• ½ tsp of cumin seeds
• 1 large onion, chopped
• 1 ½ tsp of grated garlic
• 1 ½ tsp of grated ginger
• ¼ cup of raw cashews (soak in hot water for minimum of 30 minutes)
• ¾ cup of canned whole tomatoes
• 1.4 cup of heavy cream
• ¼ tsp of dried fenugreek leaves crushed by hand

Instructions

1. 1. For the kofta: Combine the mashed potatoes, cilantro, peppers, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Knead the mixture until thoroughly combined. Taste and adjust the seasoning, then set aside.
   
   
2. 2. Put the paneer in a food processor and pulse until crumbly. Add the nuts and dried fruit and pulse. (If the paneer is not salted, add a pinch of salt.) Transfer the paneer mixture to a small bowl.
   
   
3. 3. Form the mashed potato mixture into 8 equal balls. Form the paneer mixture into 8 equal balls.
   
   
4. 4. Make an indentation into potato balls with your thumb. Place a paneer ball into the indentation and push it in gently. Pinch the potato mixture around it and roll the potato ball in your palm to make a round shape. Repeat with the remaining potato and paneer balls.
   
   
5. 5. Place the chickpea flour in a shallow bowl. Gently roll the stuffed balls in the flour. Transfer the coated balls to a plate, cover with plastic wrap and refrigerate while you make the sauce.
   
   
6. 6. For the sauce: Meanwhile, stir together the garam masala, Kashmiri chili powder, coriander, turmeric and 2 tablespoons water in a small bowl until combined. Set the spice mixture aside. 
   
   
7. 7. Heat the olive oil and butter in a medium saucepan over medium heat. Add the cumin seeds and let sizzle until they darken slightly, about 30 seconds. Add the onions and cook, stirring occasionally, until softened and just starting to get a hint of color, 8 to 10 minutes.
   
   
8. 8. Add the garlic, ginger and 1/2 teaspoon salt, mix well and cook, stirring often for about 2 minutes. Add the spice mixture and cook, stirring often, until the oil comes out, about 5 minutes.
   
   
9. 9. Drain the cashews and add to the saucepan, then add the tomatoes and 1/2 teaspoon salt. Increase the heat to medium high and cook until the tomato mixture is thickened and pasty, about 7 minutes. Set aside and let cool.
   
   
10. 10. Meanwhile, fry the kofta. Fill a large Dutch oven halfway with vegetable oil, attach a deep-fry thermometer and heat over medium-high heat to 350 degrees F. Set a cooling rack over a baking sheet and place a paper towel over the rack. Carefully add half the balls, one at a time, and fry, turning occasionally, until golden brown, about 3 minutes. Remove the balls to the prepared rack. Repeat with the remaining balls.
    
    
11. 11. Transfer the cooled sauce to a blender, add 1 cup water and process until smooth. Transfer the sauce back to the saucepan. Add the cream and heat over medium heat until simmering. Add more water, if needed, and adjust the salt to taste. 
    
    
12. 12. Gently add the fried kofta and heat, occasionally shaking the pan gently to coat the balls, until hot, about 3 minutes.  
13. For serving: Garnish with the garam masala and cilantro leaves.