Paneer Malai Kofta

Prepare kofta balls using grated paneer, mashed potatoes, and cornflour. Shape into balls and deep fry until golden. For the gravy, heat butter in a pan, sauté onions until golden, and add ginger-garlic paste. Add tomato puree, cream, salt, and Rajesh White Pepper to make a smooth, mildly spiced sauce. Add the fried koftas and simmer briefly. Garnish with cream and coriander. Serve hot with naan or steamed rice.