Malai Kofta

Steps

1. Soak 60 g of cashews in a bowl of boiling water for 20 minutes; set aside the 12 nicest remaining cashews for the centers of the balls. Put the whole, unpeeled potatoes in a pot of cold salted water, bring to a boil, and cook for 20 to 25 minutes, until a knife slides through with no resistance.
2. Drain the potatoes, peel them while still hot, and pass them through a ricer or mash them very finely with a fork. Spread the mash on a large plate and let it cool completely, about 10 minutes: the escaping steam carries off the moisture that would make the balls burst.
3. Finely grate the 250 g of paneer over the mash. Add 2 tablespoons of cornstarch, 1 teaspoon of salt, and 1/2 teaspoon of garam masala, then knead with your fingertips for 1 minute until the dough is smooth and no longer sticks to your hands.
4. Divide the dough into 12 equal balls. Flatten each one in your palm, place 1 raisin and 1 cashew in the center, pinch it closed, and roll between your hands into a smooth ball with no cracks. Roll them in the last tablespoon of cornstarch and refrigerate while you make the sauce.
5. For the sauce, chop the onions and grate the ginger and the 4 garlic cloves. Melt 30 g of butter in a sauté pan over medium heat, add 1 teaspoon of cumin seeds and the 3 crushed cardamom pods, and let them sizzle for 30 seconds. Add the onions and 1/2 teaspoon of salt and cook for 10 minutes, stirring, until golden.
6. Add the ginger and garlic and stir for 1 minute. Add 1 teaspoon of Kashmiri chili powder, 1 teaspoon of ground coriander, and 1/2 teaspoon of turmeric, stir for 30 seconds, then pour in 400 g of crushed tomatoes. Cook for 8 minutes, until the sauce thickens and the butter beads at the edges.
7. Drain the soaked cashews, add them to the pan with 200 ml of water, and simmer for 5 minutes. Remove the cardamom pods, then blend everything in a blender for 2 minutes, until perfectly smooth and glossy.
8. Pour the sauce back into the pan. Add the 150 ml of cream, keeping back 2 tablespoons for finishing, 1 tablespoon of kasuri methi crumbled between your palms, 1.5 teaspoons of garam masala, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 50 ml of water. Simmer gently for 3 minutes, taste, and keep warm.
9. Heat 1 liter of sunflower oil to 350°F (175°C) in a deep saucepan. Fry 1 ball first as a test: it should brown without opening. Fry the rest 4 at a time for 3 to 4 minutes, turning gently, until deep golden brown all over, then drain on paper towels.
10. Only when you are ready to serve, pour the hot sauce into a shallow dish and set the balls in it. Drizzle with the reserved cream, scatter with chopped cilantro, and serve right away, while the crust still resists the spoon.