Ingredients

• Paneer crumbled 150 grams
• Crumbled potato 2 large
• Corn flour 2 1/2 tsp
• Ginger paste 1 tsp
• Salt and sugar (according to taste)
• Oil (for frying and gravy)
• Onion 1 cup
• Tomatoes 1 1/2 cups
• Cashew nuts 8
• Whole spices: Cinnamon stick, cloves, green cardamoms, bay leaf
• Other spices: red chili powder, garam masala, coriander powder, salt, sugar, 1/2 tsp kasuri methi
• Ginger garlic paste
•  Water 1/ 2 cup
• Cream 2 to 3 tbsp

Method

• Boil onions, tomatoes, cashew in a pot with half cup of water and blend it to a smooth paste
• Heat a pan with oil, add bay leaf, cinnamon and cardamoms. Saute for a minute.
• Add ginger garlic paste and saute on a low heat till the raw smell goes away.
• After 2/ 3 minutes, pour onion tomato puree. Mix well and add chili powder, garam masala powder, salt and sugar and Saute for 3/ 4 minutes
• Cook covered until the mixture thickens for about 3 to 5 minutes
• Pour water and cook until the gravy thickens and traces of oil are spotted.
• Add kasuri methi and finally add cream
• For koftas: boil potatoes crumble and mix with crumbled paneer, ginger paste, corn flour, salt, garam masala.
• Mix well and divide the dough to 8 equal parts. Roll them to balls and deep fry until crisp and golden
• Now transfer gravy to a serving dish, place the koftas in the gravy and pour 1 tbsp of cream.