Ingredients:
For koftas-
100gms paneer; crushed,
100gms khoya;
3-4 medium size potatoes; boiled, peeled and mashed,
25gms cashew nuts,
25gms raisins,
Cornflour or maida (sieved wheat flour) for binding,
3-4 green chillies; finely chopped,
Salt to taste,
Oil for frying.
For the gravy-
200gms fresh cream,
50gms paneer; crushed,
50gms khoya,
100gms cashewnuts,
300ml milk,
1 tbsp ginger-garlic paste,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
1/4 tsp nutmeg powder,
2″ cinnamon stick,
3-4 cloves,
5-6 green cardamoms,
1 tbsp sugar,
Salt and pepper to taste,
4-5 tbsp ghee or unsalted butter.
Method:
Add cornflour, green chillies and salt to the mashed potatoes and knead a dough. Mix all the other ingredients together. Now make small balls of the potato dough and stuff the paneer-khoya-dry fruits mixture in the center and roll balls of equal size. Heat oil for frying in a wok (kadhai) and fry these koftas on a low flame till they turn golden. Drain and keep aside.
Heat little ghee in a pan and roast cinnamon, cloves and cardamoms. Drain and grind. Grind together paneer, khoya and cashew nuts to a fine paste. Heat remaining ghee in the pan and add the ground spice paste to it, fry for a minute and then add the ground paneer paste to it. Saute this for 5 minutes on a low flame. Add ginger-garlic paste to it, mix well and cook for 2 minutes. Now add all the other spices, beaten cream, and stirring continuously add milk to the gravy till you get the required consistency. Stir continuously to avoid the gravy from sticking to the bottom of the pan. Add salt, sugar, nutmeg powder and pepper to taste and mix well. Bring to boil. Heat the koftas just before you add to the gravy.
Serve with parathas.