Malai Kofta with Paneer

Paneer: Bring one gallon of Milk in a big, wide pot. Add limejuice from 2 Limes to the boiling milk and wait for it to curdle, while stirring continuously. When paneer separates from the whey, pour the entire contents into a muslin cloth lined pot. Twist and squeeze the cloth to strain the paneer completely whey-free. Divide the paneer into two parts - ¾ (for koftas) and ¼ (for malai sauce).

Veggies: Wash and cut each of 5 Russet or Red Potato into two and pressure cook them till tender. Peel the skin and mash them. Peel and grate 2 big Carrots and keep aside. Cover cook 5 Roma Tomatoes as whole in a saucepan filled with water till the skin breaks. Remove from heat and puree it once cooled. Take it into a bowl. Peel the skin and cut 2 Red Onions to chunks. Heat a tbsp of Oil in an iron skillet. Add onion, and sauté to brown on high heat, stirring in-between. Puree onions once cooled and remove into a bowl.

Koftas: In food processor, add ¾ th of the Paneer made, mashed potatoes, grated carrot, Salt, ½ tsp of Red Chilli Powder, ½ cup of Cashews and ¼ cup of Golden Raisins, pulsing to combine the ingredients well. Remove the mix to a bowl and make small golf ball-sized balls. Roll these balls in Wheat Flour or All-purpose Flour,lightly coating the surface. Heat 3 cups of Oil in a skillet for deep-frying. Deep-fry the balls till golden brown and remove from oil and keep aside.

Malai Sauce: Grind ¼ cup of Cashews to a smooth paste. Add ¼ cup of Grated Coconut, ¼ cup of grated Paneer, minced 2-inch Ginger, 3 Garlic Cloves, ¼ cup of Cilantro, ¼ cup of Golden Raisins, ½ tsp of Black Peppercorn, ½ tsp of Cumin, ½ tsp of Fennel, a tbsp of Coriander Seeds, 1" Cinnamon, 6 Cloves and grind to a very fine consistency, adding water if required. Heat a tbsp of Butter in a wide pan; add roasted onion paste and the masala paste to it and sauté for 5 minutes. Add the tomato puree, ½ tsp of Turmeric Powder, a cup of Milk or Cream and 2 cups of Water (if needed). Combine well and adjust Salt and Chilli Powder. Cover and simmer the sauce on medium-low heat for 15 minutes, stirring in-between. When the sauce starts to thicken, remove from heat.

Serve: Store the sauce and koftas separately in two containers till serving. Add and dunk the balls in the gravy right before serving the dish. Serve with chapati, paratha, naan or rice.