Silk Road Malai Kofta in Saffron Cashew Gravy

Combine crumbled paneer, mashed potatoes, cornstarch, and salt in a bowl. Knead gently into a smooth dough. Divide into 12 equal portions.

Take each portion, flatten it in your palm, place a few chopped cashews and raisins in the center, and carefully seal and roll into a smooth ball. Set all kofta balls aside.

Heat oil for deep frying to 340F (170C). Fry the kofta balls in batches on medium heat until evenly golden all over, about 3-4 minutes each. Drain on paper towels.

Blend the soaked cashews with 2 tablespoons of water into a completely smooth paste. Set aside. Separately, blend the chopped tomatoes and onions into a smooth puree.

Heat butter and oil in a heavy pan. Add cumin seeds and let them splutter. Pour in the onion-tomato puree and cook on medium heat for 12-15 minutes, stirring frequently, until the mixture reduces by half and oil begins to separate.

Add ginger-garlic paste, turmeric, red chili powder, and cook for 2 minutes. Stir in the cashew paste, saffron milk, and sugar. Cook for another 5 minutes on low heat, stirring constantly to prevent the cashew paste from burning.

Add 1 cup of warm water, garam masala, and salt. Simmer for 5 minutes until the gravy reaches a creamy, pourable consistency. Stir in the cream and adjust seasoning.

Place the fried kofta balls in a serving dish and pour the hot gravy over them just before serving. Garnish with cilantro and a drizzle of cream. Serve immediately with naan or pulao.