ALU PANEER KE SHAHI KOFTE

U need: For the koftas:
Boiled,peeled and grated potatoes: 2 cups
grated fresh paneer: 1 cup
turmeric powder: 1/2 tsp
raisins: 2 tsp
chat masala: 1 tsp
salt pinch
minced green chillies: 1 tsp
oil to fry the koftas

For the gravy:
Onions: 2 medium sized
cinnamon stick: 2
cardamom:3 pods
cloves: 3
peppercorns: 1/2 tsp
green chillies: 4
ginger: 1" piece
garlic: 2 pods
cashew paste: 1/4 cup
beaten curd: 2 tablsp
fresh cream: 1/2 cup( beaten lightly)
kitchen king masala: 1 tsp
dhaniya-jeera powder: 1 tsp
kasoori methi: 1 tsp
milk: 1 cup
oil: 3 tablsp
garam masala: 1/2 tsp
salt to taste
sugar: 1/2 tsp
coriander leaves: 2 tsp

Method:
Koftas:
1. In a bowl put grated potato,minced green chillies,salt,chat masala and mash well till there are no lumps. Divide to 4 medium sized balls and keep on a plate. In the same bowl add the grated paneer ,raisins and turmeric powder. Mash well till smooth.Divide into 4 small  balls.Take one potato ball and stuff the paneer ball into it.Roll well to an egg shape.Do the same with the rest. Ensure the paneer ball is well covered inside the potato case.
2. Heat oil and deep fry the koftas till light brown. Drain excess oil and keep aside.The potato paneer koftas are ready.
Gravy:
1. In a pan boil the diced onions,cloves,peppercorns in 1 cup water for 5 mins. Cool and grind  with ginger,green chillies and garlic to a smooth paste.
2. Heat a pan .Dry fry the kasoori methi and crush.Keep this in a small bowl.In the same pan heat oil.When hot add cardamom,cinnamon and saute. Now add the ground paste and continue frying sprinkling water to prevent the masala from sticking.Add kitchen king masala,garam masala and dhaniya-jeera powder and stir further.Lower heat and add the beaten curd.
3. After 5 mins add the cashew paste and 1 cup milk ,salt and simmer for few mins. Switch off the stove and cool the gravy.Strain this through a strainer and get a smooth gravy.Once again pour this smooth gravy into the pan and simmer gently.Add the beaten cream and sugar.Simmer.
Lower the koftas one by one and simmer for another 3 mins.Add crushed kasoori methi and coriander leaves. Switch off the stove.
4. Take a serving bowl.Take the koftas one by one from the gravy,and put in on a plate.Cut it into two halves. Arrange these koftas in a serving bowl and pour the gravy over it. Top with some beaten cream and serve with hot matar ki puris or rotis.This dish goes well with jeera pulao.

Note: A little time consuming but when the dish is served you are transported to a new world.Yummy and smashing to eat,make this as a special Sunday dish and enjoy. When the koftas are cut the paneer inside will look like yolk in a boiled egg,This dish is also called vegetarian egg malai curry.
Bonn!!Appetite!!!!