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Serve 6-7
150 gms cottage cheese (paneer) grated
2 small boiled potatoes grated,
2 tbsp plain flour
1/2 tsp garam masala
1/2 tsp red chilli powder
3/4 tsp salt to taste
2-3 tbsp plain flour to coat
Filling:
2 tbsp oil
1/2 onion very finely chopped
1/2'' piece ginger very finely chopped
4-5 cashews chopped
1/4 tsp each of salt
red chilli powder
garam masala

Gravy:
A few strands saffron
3 big onions
1'' piece ginger
2 dry red chillies,4 tbsp cashewnuts powdered
2 bay leaf, 4-5 green cardamoms,
1/2 cup fresh thin cream (malai)-beaten
3 tbsp desi ghee ( Clarified butter )
1/2 tsp garam masala( mixture of dry spices)
3/4 tsp red chilli powder
1 tsp salt or to taste
1 tbsp kasoori methi(dried fenugreek)
1+1/2 cups milk mixed with 2 cups water
Method:
First of all To prepare the koftas, mix grated paneer, potatoes, red chilli powder, salt, garam masala and 2 tbsp maida.Mix all it well till the mixture is smooth then make 12 balls.
For the filling,heat 2 tsp ghee.Add onions and ginger.Fry till golden brown.Add cashewnuts,salt,garam masala and chilli powder. Remove from fire.Flatten each ball of paneer mixture, put 1 tsp of onion filling in each ball. Form a ball again. Roll each ball in maida(plain flour). Dust to remove excess plain flour.Deep fry 1-2 koftas at a time in medium hot oil.keep aside.
To prepare the gravy, Soak Saffron in 1 tbsp warm water.Grind onions, ginger and dry red chilli to a fine paste. Heat 2 tbsp oil in a heavy bottomed pan and the onion paste.
Add bay leaf and green cardamom.Cook on low flame for about 10-15 minutes till onions turn light brown and oil separates.
Add masalas- garam masala, red chilli powder and salt.
Add Cream. Cook for 3-4 minutes till masala turns brown again.Add cashewnut powder.Cook for 1/2 minutes.After that add milk mixed with water to make a gravy. Boil it on simmer flame for 5 minutes.
Add dried fenugreek. Discard bay leaves from the gravy. Add saffron, keeping aside a little for garnishing
To serve ,boil gravy Add koftas.Keep on low flame for 1/2 minutes.
Enjoy it!