The peak of Mughlai luxury. Deep-fried dumplings (koftas) made of paneer and potato are submerged in a 'Malai' sauce—a rich, creamy, and slightly sweet onion-cashew gravy scented with saffron and cardamom.
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Make Koftas. Mix paneer, potato, cornstarch, and salt. Form into balls, stuffing the center with chopped raisins/nuts. until golden.
The Gravy. Sauté whole spices (cardamom, cinnamon). Add the onion-tomato-cashew paste. until the sauce is velvety.
Season. Add salt, a pinch of sugar, and crushed kasuri methi.
Finish. Stir in the heavy cream.
Assemble. Place the hot koftas in a serving dish and pour the gravy over them right before serving. (If you them in the gravy, they will disintegrate).
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