Step by step

Method

4 steps

1. 1

   Mix 2 cups mashed boiled potato with ½ cup crumbled paneer (or ricotta), 2 tablespoons cornstarch or breadcrumbs, ½ teaspoon garam masala, and ¼ teaspoon salt until it holds together like soft dough — if it cracks when you roll, add another spoon of cornstarch. Shape into 12 small balls about golf-ball size; they should feel firm enough to pick up without falling apart.

2. 2

   Heat 1 tablespoon oil in a wide nonstick or well-seasoned skillet over medium heat until shimmering. Pan-fry the koftas in batches, turning gently, until golden on most sides, 6–8 minutes total — you want a light crust, not a deep-fried hard shell. Transfer to a plate.

3. 3

   Add the remaining 1 tablespoon oil to the same pan. Cook 1 finely chopped small onion until soft and lightly golden, 5–7 minutes. Stir in 1 tablespoon ginger-garlic paste for 30–45 seconds until the raw smell fades. Add 1 cup tomato puree, ¼ cup cashew butter (or blended soaked cashews), remaining ½ teaspoon salt, 1 teaspoon garam masala, ¼ teaspoon sugar, and ½ cup water or milk. Simmer, stirring often, until silky and spoon-coating, 8–10 minutes — oil may peek at the edges; that's a good sign.

4. 4

   Gently nestle the koftas into the gravy. Warm over medium-low 3–4 minutes so they heat through without breaking. Swirl in 2 tablespoons cream if using. Taste for salt and sweetness. Serve with rice or naan. You want soft golden potato-paneer koftas in a silky cashew-tomato gravy — not broken mushy balls or a thin watery sauce.