White Malai Kofta
Serves: 3-4
  • Around 1 lb paneer ( If making at home then from ½ gallon of whole milk)
  • Salt to taste
  • 2 tbsp corn starch plus additional for rolling
  • 1 tsp Cardamom powder (optional)
  • Oil for frying the balls
  • ¾ cup cashews, boiled in water and then turned into a paste form in food processor
  • 1+1/4 large yellow onion, cut in pieces, boiled in water till soft and turned into paste in food processor
  • 3-4 whole green chillies, slit in half
  • 3-4 bay leaves
  • 3-4 cardamom pods (optional)
  • 1 tbsp garlic paste
  • ½ tbsp ginger paste
  • 1 tsp sugar
  • Salt to taste
  • 1 tbsp oil for cooking
  1. Grate the paneer and then mash it up with hands. Add salt, corn starch and cardamom powder. Mix it up nicely and roll it into small balls. Coat each bowl with additional corn starch and keep aside. Heat oil in a heavy bottom skillet. Fry the balls for 50-60 secs making sure they get done on the outside but they don't turn brown. Keep stirring them slowly while frying as it helps in even cooking.
  2. Keep them aside.
  3. Now boil the cashews in 3-4 cups of water. They will start floating on top once they are done. Rinse them with cold water and make paste.
  4. Chop the onion in big pieces and boil in water for 10-15 mins. Make a fine paste and keep aside.
  5. Take a heavy bottom pot. Add oil. Once hot, add bay leaves and cardamom pods. Add onion paste and let it cook for 6-7 mins. Add ginger and garlic paste and cook for 3-4 mins more. Add cashew paste and green chillies and cook for another 7-8 mins 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 on low flame for 10-15 mins. Add sugar and salt and taste.
  6. Add balls in the gravy and serve hot with naan.
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/white-malai-kofta-with-homemade-naan/