Malai Kofta (Indian Cottage Cheese Balls in Cashew Gravy)

Grate the paneer and then mash it up with your hands. Add 1 teaspoon salt, corn starch and cardamom powder. Mix it up nicely and roll it into small balls. Coat each ball with additional corn starch and keep aside.

Heat oil in a heavy-bottomed skillet. Fry the balls for 50-60 seconds, making sure they get done on the outside but they don’t turn brown. Keep stirring them slowly while frying, as stirring helps cook them evenly. Set aside.

Boil the cashews in 3-4 cups of water. They will start floating on top once they are done. Rinse them with cold water, place in a food processor, and process into a paste. Set aside.

Chop the onion in big pieces and boil in water for 10-15 minutes. Drain, place in a food processor and process into a fine paste and set aside.

Take a heavy-bottomed pot. Add oil. Once hot, add bay leaves and cardamom pods. Add onion paste and let it cook for 6-7 minutes. Add ginger and garlic paste and cook for 3-4 minutes more. Add cashew paste and green chillies and cook for another 7-8 minutes while continuously stirring. Make sure you keep it stirring till it starts losing oil or it will stick to the pot. Once done, add around 2 cups water to it. Mix it and let it cook over low flame for 10-15 minutes. Add sugar and the remaining 2 teaspoons salt, and taste.

Add paneer balls in the gravy and serve hot with naan.

This dish is a little time consuming but worth all the effort! Hope you enjoy this recipe.