Paneer dumplings served in a golden saffron and yogurt sauce with toasted pine nuts.
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Combine crumbled paneer, mashed potatoes, cornstarch, and a pinch of salt; knead into a smooth dough to ensure the koftas do not crack during frying.
Form the dough into small, uniform spheres and deep-fry in neutral oil at 350°F until a delicate golden crust forms, then drain on paper towels.
In a heavy-bottomed pan, melt the ghee and sauté minced shallots until translucent and aromatic, avoiding any browning.
Whisk the Greek yogurt with the heavy cream and ground cardamom, then temper the mixture by adding a spoonful of the warm shallot ghee before pouring it into the pan.
Slowly stir in the bloomed saffron milk, maintaining a very low simmer to prevent the yogurt from curdling or breaking.
Gently place the fried koftas into the simmering saffron sauce, allowing them to poach for exactly 3 minutes to absorb the flavors.
Emulsify the sauce by swirling the pan gently, ensuring a glossy, velvet-like texture that coats the back of a spoon.
Plate the koftas immediately, garnishing with the toasted pine nuts and an extra drizzle of saffron oil for a professional finish.
