Malai Kofta
Grate maybe two cups of paneer and add to it a mashed potato, a tablespoon of cornflour, salt, red chilli powder, a large spoon of chopped cashews, a small spoon each of cumin and coriander powder, and a sprinkle of garam masala. Knead together before forming round shapes for kofta and deep-frying. Set aside.
For the gravy, sauté big pieces of a large onion with ginger-garlic paste. Add a diced tomato, salt, turmeric, red chilli powder, cumin and coriander powders and a sprinkle of garam masala. Take off the heat and grind to a textured pulp with some cashews. Return to heat, add a little water and simmer. Add a small spoon of sugar for that mild sweetness, and turn off the heat. Add a dollop of sour cream for creaminess and a garnish of kasuri methi, and just before serving, and the deep-fried koftas. Serve up with naan!
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