Gravy:125 gms. cream75 gms. khoya or paneer150 ml. milk 50 gms. cashewnuts3 tsp. white pepper powder.2 1/2 tsp. sugar2 tsp. grated ginger1/4 tsp. nutmeg powder1/2 tsp. turmeric powder1 tsp. garlic crushed 1" cinnamon6 cloves6 cardamomssalt to taste3 tbsp. ghee
50 gms. khoya50 gms. paneer5 medium potatoes20 gms. cashewnuts20 gms. raisins4-5 green chillies chopped fine1/2 tsp. ginger grated1 tsp. coriander chopped1/2 tsp. cumin seedssalt to taste
1 tbsp. grated cheese or paneer1 tbsp. chopped coriander

Koftas Boil the potatoes, peel and smash them.Mix together all the ingredients except raisins and cashews.Take a ping-pong ball sized dough in hand.Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.Repeat for remaining dough. Keep aside.
Gravy:Roast the cinnamon, cardamom, nutmeg and cloves together.Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.Add paste and fry further for 5-7 minutes stirring well. Add 2 cups water and simmer on low for 15 minutes.Warm the koftas either in the oven or on the tava.Optional: You can deep fry the koftas also.To serve place warm koftas in a casserole.Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.Garnish with grated cheese and chopped coriander.Serve hot with naan or parathas.


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