INGREDIENTS :

For the koftas
100 gms Paneer, crumbled or grated
5 Potatoes, boiled
1tsp Baking powder
1/2 tbsp Maida or corn flour
1 tbsp Red chili powder
1 tbsp cumin powder
1tbsp coriander powder
1 tbsp garam masala powder
2 Green chili chopped finely.

For the gravy
200 gm Fresh cream
100 gms Onions
2 tbsp Coconut grated
5 Garlic
1 Ginger
3 tbsp tomato puree
{Blend all the ingredients into a fine paste
except for the fresh cream & tomato puree.}

Dried masala
{Roast them and then grind}
3 red chili
1 cinnamon
2 tbsp coriander seeds
4 cloves
1 tbsp cumin seed
2 tbsp poppy seed
8 black pepper

Garnish
1 tbsp cream
2 tbsp coriander leaves finely chopped

METHOD :

To prepare the paneer balls: paneer should be soft, add to it red chili powder, salt, baking powder.Mix properly and make small balls.

Mash the boiled potatoes, add to it, salt, red chili powder, cumin powder, coriander powder, garam masala powder, corn flour/maida, finely chopped green chili. Make balls and insert the paneer balls in it and seal it properly with the potato mixture.

Keep it in the fridge for 30 minutes, then deep fry them, they should look brown in color, but see to it you don't burn them.

Once the koftas are fried keep them aside (not in the fridge).

Heat oil/ghee in a pan, when hot add to it the gravy mixture except for the fresh cream & tomato puree, fry for some time and now add the tomato puree and the dried masala powder.

When the oil starts leaving the sides add 1-cup water and let it boil, when it is boiling add the fresh cream in it.

Once the gravy starts giving the aroma and its consistency is thick, your gravy is done.

Before serving add the koftas, the cream and coriander leaves to the gravy.

Serve with rotis or naans.