Malai Kofta

I’ve lightened up this popular Indian recipe by making the fried dumplings in the air fryer. The dumplings soak up all the velvety sauce deliciously.

Prep: 30 min. Cook: 25 min.

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Makes: 5 servings (4 cups gravy)

FOR THE KOFTA

2 large potatoes, peeled and cubed 8 oz. paneer, crumbled, or 1 cup 4% cottage cheese 1/2 tsp. ground cardamom 1/2 tsp. salt

2 Tbsp. raisins

2 Tbsp. salted cashews

FOR THE GRAVY

3 large tomatoes, chopped

1/2 cup plain yogurt

1/2 cup water

1/4 cup chopped cashews 1 Tbsp. ginger garlic paste 2 tsp. red chili powder, divided 1 Tbsp. ghee or canola oil

2 tsp. garam masala

2 Tbsp. sugar

2 Tbsp. dried fenugreek leaves 2 to 4 Tbsp. heavy whipping

cream, optional

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Mash potatoes; cool to room temperature.

2. Preheat air fryer to 375°. In a large bowl, stir together potatoes, paneer, cardamom and salt until combined. Spoon 2 Tbsp. of potato mixture in lightly greased hands and flatten to 1/8 in. thick. Press a raisin and a cashew into the center; bring the sides up to enclose. Gently roll into a ball. Repeat with remaining potato mixture. Spritz fryer basket with cooking spray. Working in batches if needed, place balls in a single layer in basket lined with parchment. Cook until golden brown, 10-15 minutes.

3. Meanwhile, for the gravy, in a 6-qt. electric pressure cooker, combine tomatoes, yogurt, water, chopped cashews, ginger garlic paste and

1 tsp. red chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Puree mixture using an immersion blender until smooth. Strain mixture, pressing to extract as much liquid as possible; discard solids. Wipe insert clean.

4. Select saute setting and adjust for medium heat; add ghee. When ghee is hot, add garam masala and the remaining 1 tsp. red chili powder; cook, stirring constantly, until very fragrant, 1-2 minutes. Stir in strained tomato mixture and sugar. Simmer, uncovered, until mixture is slightly thickened, 5-8 minutes. Add the fenugreek and, if desired, cream; cook 1 minute. Pour over kofta.

4 KOFTA WITH ABOUT 3/4 CUP GRAVY 442 cal., 26g fat (13g sat. fat), 63mg chol., 386mg sod., 40g carb. (15g sugars, 4g fiber), 16g pro.