Malai Kofta

• Potatoes: Boiled,peeled and mashed : 2 nos.
• Mozzarella cheese:   1/4 cup,
• Concentrated Milk Solids/Khoya (available in Indian stores):  7 oz,
• Paneer / Cottage Cheese : 7 oz,
• Cumin Powder: 1/2 Tsp,
• Coriander leaves:  1/4 cup,
• Green chillies: 1-2 depending on taste,finely chopped,
• Cornstarch (Optional) : 1 Tsp,
• Oil:  2 cups for deep frying,
• Salt: As per taste

• Ginger-Garlic paste: 1 Tbsp,
• White / Red Onions:  2 medium :Cut and boiled,
• Cumin seeds:  1 Tsp,
• Heavy Cream : 1.5 Tbsp,
• Oil: 1 Tbsp,
• Red Chilli Powder:  1 Tsp (I use Kashmiri Red Chilly Powder because I love it's color. You can use regular Red chilly powder as well.)
• Turmeric Powder : 1 Tsp,
• Coriander Powder: 1.5 Tsp,
• Cashews : 1 Tbsp,
• Poppy Seeds: 1 Tsp,
• Charoli Seeds ( If you don't have them,you can use sunflower seeds as a substitute): 1 Tsp,
• Milk : 1/2 cup
• Water : 1 cup,
• Salt: as per taste,
• Coriander for garnishing.

Method:

• Grate the paneer, potatoes and khoya and mix it with the rest of the ingredients,except cornstarch.
• If the mixture feels wet to your hands, then add the cornstarch. This will absorb all the moisture present because of the potatoes and will bind the mixture together.
• Shape them in oval shape with your hands and refrigerate them for minimum 4 hours. You can also keep them refrigerated overnight . I refrigerate them overnight when I have to make this dish the next day.
• Heat the oil in a wok and when sufficiently heated ,fry the koftas (dumplings) till they are golden brown in color. Do not fry longer otherwise the cheese will start oozing out and make a big mess in the wok.
• Keep them on a sheet of absorbing paper.

For the Gravy:

• Pressure cook the cut onions for 2 whistles.When cooled, grind it to a fine paste.
• Take milk in a bowl and add the cashews, poppy seeds and chironji/ sunflower seeds and keep it aside for an hour. After an hour , grind this to a very fine paste and keep aside.
• Heat oil in a pan, and when sufficiently hot , add the cumin seeds and wait till they crackle.
• Now add the ginger-garlic paste and saute for 1-2 minutes. 
• Once you get the nice aroma of the ginger -garlic paste, add the onion paste and saute, till the paste starts leaving the oil.
• Now add the red chilly powder,turmeric powder,coriander powder and salt and saute it till it the flavours are infused well in the paste.
• Now add the cashew paste made in step number 2 and let this mixture cook.Add some water as well. 
• When this mixture starts leaving some oil,cool it and then grind it again to give the gravy a real creamy texture ,similar to the one we get in restaurants.
• Now add some table cream and let it simmer for 2-3 more minutes. 
• Add the koftas to this gravy and garnish it with fresh,chopped coriander and some cream
• Ta-da! Your Makhmali koftas/Malai koftas are ready.
• Serve them with hot naan (recipe coming) along with some boondi raita.