Shahi Malai Kofta (Cottage Cheese Balls in a Creamy Gravy)

I made this long ago, wonder how I missed to post it. I found this in a recipe book by Nita Mehta. I usually make atleast one Paneer recipe a week. Last week, I got hold of Amul Frozen Paneer packets. I know frozen food is not good, but I find it tough to make solid Paneer at home. What I make crumbles very easily, so I use it for Burji and the likes. Amul Frozen Paneer is soft when cooked and you dont have to fry it. So I like using it. I chanced upon this recipe from the book, so I thought I'd make this. Here is how I made it:

Ingredients:
For the Kofta

• Paneer - 200 gms (crumble well)
• Potato - 2 medium boiled and grated
• Peas - 1 cup boiled and mashed
• Turmeric Powder - a pinch
• Chilly Powder - 1/2 tsp
• Garam Masala - 1 tsp
• Corriander Leaves - 4 tbsp
• Salt - to taste
• All purpose flour (Maida) - 2 tbsp
• Oil - for frying
• Maida/Cornflour - for rolling the Kofta

For the Gravy

• Cashew - 100 gms soaked in warm water
• Yogurt (Curd) - 4 tbsp
• Onions - 3 large or 4 medium (ground to a paste)
• Kasoori Methi - 2 tsp
• Green Cardamom - 3 (powdered)
• Red Chilly Powder - 1 tsp
• Turmeric Powder - 1/4 tsp
• Garam Masala - 1 tsp
• Jeera Seeds - 1 tsp
• Paneer pieces - 2 tbsp
• Salt to taste
• Milk - 1 cup
• Cream - 100 gms
• Oil - 2 tbsp

Method:

For the Kofta

• Mix all the ingredients together.
• Roll into round balls.
• Roll these balls in flour.
• Fry them in oil and set aside.

For the Gravy

• Powder cardamom. Grind the onions to a fine paste.
• Grind the cashews along with curd (yogurt) and set aside.
• Heat oil in a pan. Add the cumin seeds and fry.
• Add the ground onions and powdered cardamom.
• Cook till the raw smell disappears and the onion paste is fully cooked.
• Add the kasoori methi, red chilly powder, turmeric powder, salt and garam masala and cook well.
• Add the paneer pieces.
• Add the cashew and yogurt paste and cook well
• Take off flame and cool.
• When it is fully cooled, add 1 cup milk and place on low flame.
• When the gravy is warm enough, add the cream and cook on low flame till the first bubble is about to appear.
• Turn off before the first bubble appears.
• Place the Kofta's in the gravy and keep covered.