Restaurant-Style Mawa & Paneer Malai Kofta in Rich White Gravy

Use paper towels to dab and remove excess moisture from 300g paneer, then grate the paneer. Use the base of your palms to rub and knead the grated paneer against the plate until the grainy texture is smoothened out into a smooth dough.

Add 100g soft fresh mawa to the paneer and knead well to combine. Sprinkle salt to taste, a pinch of elaichi powder, and 3 tbsp refined flour gradually in batches. Mix and knead until the mixture leaves the plate's surface and forms a non-sticky dough. Add 0.25 tsp baking powder, mix well, and cover the dough with a damp cloth until the filling is ready.

Heat 1 tsp ghee in a pan on medium flame. Add 0.25 cup roughly chopped almonds and 0.25 cup roughly chopped cashew nuts, and briefly roast them on medium flame until fragrant. Transfer the roasted nuts to a bowl.

To the roasted nuts bowl, add 1 tbsp chopped raisins, 1 tbsp milk soaked with 8 strands of saffron, 1 tsp chopped ginger, 1 chopped green chilli, a pinch of kasuri methi, a pinch of elaichi powder, a pinch of sugar, salt to taste, a pinch of white pepper powder, a pinch of garam masala, and 4 tbsp of the prepared mawa-paneer dough mixture. Mix everything thoroughly to form the kofta filling.

Take a small portion of the mawa-paneer mixture, shape it into a smooth ball, and dust lightly with dry refined flour. Press with your thumb in the center to create a cavity, fill with a small portion of the kofta filling, and bring the sides together to seal. Roll between palms to form a smooth, crack-free roundel. Repeat to shape all koftas.

Heat oil in a wok. Drop the shaped kofta balls into the hot oil and cook slowly on low flame. Lightly stir the oil without touching the kofta balls directly to get an even color. Fry until they are golden brown in colour, then remove with a slotted spoon onto paper towels.

Trim the head and stem of 4 medium-sized onions and cut into quarters. Place onion quarters into a stock pot along with 1 cup cashew nuts and 0.5 cup melon seeds. Add enough water to immerse all ingredients, switch on the flame, bring to a boil, and cook for 10-12 minutes on medium flame.

Use a sieve to strain the excess water from the boiled onion-nut mixture, then rinse with fresh water and cool down. Transfer the mixture to a mixer grinder jar, add very little water, and grind into a fine, smooth puree.

Set a pot on medium heat, add 1 tsp oil and 1 tbsp ghee. Add whole spices: 1 tsp cumin seeds, 3 green cardamoms, 1 black cardamom, 1-inch cinnamon stick, 2 bay leaves, 3 cloves, 0.5 tsp black peppercorns, 1 star anise, and 1 mace. Stir and cook for a few seconds, then add 1 tbsp ginger garlic paste and stir & cook on medium flame for 1-2 minutes.

Add the prepared white gravy base to the pot, stir and cook on medium flame for 2-3 minutes. Add 2 slit green chillies, a pinch of cardamom powder, 1 tsp sugar, a pinch of white pepper powder, salt to taste, and hot water to adjust the consistency. Cook on medium flame for 10-15 minutes while stirring periodically.

Add a pinch of kasuri methi, a pinch of garam masala, and 0.5 tsp kewda water to the gravy, stir and cook for 1-2 minutes.

Use a sieve and a bowl to strain the gravy, pressing with a spatula to avoid wastage. Transfer the strained gravy back into the vessel. Taste and adjust salt and sugar as per your preference, adding hot water if needed to adjust consistency. Add 3 tbsp fresh cream and 1 tbsp butter, stir well until fully incorporated.

Plate the malai kofta by pouring hot white gravy into a serving bowl, arranging the hot fried kofta balls on top, pouring more hot white gravy over them, and garnishing with a drizzle of chilli oil and a pinch of kasuri methi.