Himalayan Kofta Recipe

Prepare kofta mixture

In a large bowl combine grated paneer, mashed boiled potato, grated carrot, cooked chopped peas, chopped cilantro, chopped green chili (if using), grated ginger, garam masala, and salt. Mix thoroughly until evenly combined. Add 2 tablespoons cornstarch and knead lightly to form a slightly sticky but shapeable mixture. Adjust salt if needed.

Shape koftas

Divide the mixture into 12 equal portions and roll each into a smooth round or slightly oblong dumpling (about 1.5 in / 3–4 cm diameter). If mixture is too wet to shape, sprinkle up to 1 additional tablespoon cornstarch and mix.

Shallow-fry koftas

Heat 4 tablespoons oil in a nonstick skillet over medium heat. Add koftas in batches, leaving space between them. Shallow-fry 3–4 minutes per side, turning gently, until golden brown and firm. Remove to a paper towel-lined plate. They do not need to be fully cooked through since they will simmer in the sauce.

Soak and blend cashews

Place 1/2 cup raw cashews in a small bowl and cover with 1 cup hot water. Let soak 15 minutes to soften. Transfer cashews with 1/2 cup of the soaking water to a blender and puree until very smooth. Reserve remaining soaking water to adjust consistency if needed.

Cook aromatics

In a heavy-bottomed pan heat 1 tablespoon oil and 1 tablespoon butter (or ghee) over medium heat. Add cumin seeds, crushed cardamom pods, and bay leaf. Sauté 30 seconds until fragrant. Add finely chopped onion and cook, stirring occasionally, until translucent and beginning to brown at edges, about 6–8 minutes. Add ginger-garlic paste and cook 1 minute until raw smell dissipates.

Add tomatoes and spices

Add coarsely chopped tomatoes, turmeric, chili powder, ground coriander, and salt. Cook, stirring, until tomatoes break down and oil separates slightly from the masala, about 8–10 minutes. If the mixture is very dry, add 2–3 tablespoons of the reserved cashew soaking water.

Make smooth sauce

Remove the bay leaf and cardamom pods (if preferred). Transfer the tomato-onion mixture to the blender with the cashew purée and blend to a smooth, creamy sauce. Return the blended sauce to the pan, add kasuri methi (crushed) and bring to a gentle simmer over low-medium heat. If sauce is too thick, add up to 1/4 cup reserved soaking water (or regular water) to reach a light gravy consistency.

Finish sauce

Stir in fresh cream and simmer 2 minutes. Taste and adjust salt, spice level, or creaminess. Keep sauce on low heat ready to receive koftas.

Gently place the fried koftas into the simmering cashew-tomato sauce in a single layer. Spoon a little gravy over each one so they are partially submerged. Simmer gently, uncovered, for 6–8 minutes on low heat so koftas absorb flavor and finish cooking. Avoid vigorous boiling to keep koftas intact.

Taste sauce one more time and adjust seasoning. Sprinkle chopped cilantro over the dish and drizzle a little extra cream or melted butter if desired.

Serve hot with steamed basmati rice and lemon wedges on the side for squeezing.