Ingredients

For The Pista Curry
2 tbsp ghee
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup boiled onion paste
1 tsp coriander (dhania) powder
1/4 tsp white pepper powder
salt to taste
1/2 tsp garam masala
4 tbsp fresh cream
a pinch of sugar

To Be Ground To A Smooth Paste (for The Curry)
1/2 cup pistachios , blanched and peeled
1/4 cup chopped coriander (dhania)
4 green chillies , roughly chopped
2 tbsp water

For The Malai Koftas
1 cup grated paneer (cottage cheese)
3 tbsp plain flour (maida)
1/2 tsp levelled baking powder
salt to taste
oil for deep-frying
Method
For the pista curry
Heat the ghee in a kadhai, add the ginger-garlic paste and sauté for 2 minutes.
Add the boiled onion paste and sauté for another 3 to 4 minutes.
Add the coriander powder, white pepper powder, salt and garam masala and sauté for 2 more minutes.
Add the prepared paste and sauté for 3 to 4 more minutes.
Add ½ cup of water and sugar and bring to boil.
Remove from the flame, add the cream and mix well. Keep aside.

For the malai koftas
Combine all the ingredients for the koftas, except the oil, in a bowl and mix well.
Divide the mixture into 12 equal portions and shape each portion into a round kofta.
Heat the ghee in a kadhai and deep-fry the koftas till golden brown. Drain on absorbent paper and keep aside.

How to proceed
Arrange the koftas on a serving dish, pour the hot gravy on top and serve immediately.