Lahori Malai Kofte

• 6 oz cottage cheese (Paneer)
• 2 small boiled potatoes-grated
• 2 tsp cauliflower florets
• 2 tsp finely grated carrots
• 2 tbsp all purpose flour
• 1/2 tsp garam masala (Spice blend)
• 1/2 tsp red chili powder
• salt to taste

Filling:
• 1/2 onion-finely chopped
• 1/2 tsp ginger-finely chopped
• 4-5 cashew kernels
• 1/4 tsp salt
• 1/4tsp chili powder
• 1/4tsp garam masala

Gravy:
• A few strands kesar (saffron)
• 3 big onions
• 1-2 piece ginger
• 2 dry, red chilies
• 2 tej patta (bay leaf)
• 4-5 green cardamoms
• 4 tbsp cashew nuts - powdered
• 1/2 cup fresh thin malai - beaten with a fork or churned in the mixer for a second
• 3 tbsp kasoori methi
• 3 tbsp desi ghee
• 1/2 tbsp gaarma masala, 3/4 red h chili powder . 11/2 tsp salt or to taste
• 1 and half cup milk with 2 cups water
1. To prepare the koftas, mix grated panner, potato, red chili powder, salt, garam masala and 2 tbsp maida.
2. Mix well till the mixture is smooth. Make 12 balls
3. For filling, heat 2 tbsp ghee. Add onions and ginger. Fry till golden brown. Add cashew nuts, salt garam masala and chili powder. Remove from fire.
4. Flatten each ball of paneer mixture, put a tsp of onion filling in each ball. Form a ball again. Roll each ball in maida. Dust to remove excess maida.
5. Deep fry 1-2 koftas at a time in medium hot oil. Keep aside.
6. To prepare the gravy, soak kesar in tbsp warm water.
7. Grind onions, ginger & dry red chili to a fine paste. Heat 2 tbsp ghee in a heavy bottomed kadhai and add the onion paste.
8. Add the patta and green cardamoms. Cook on low flame for about 10-15 minutes till onion turns light brown and ghee separates.
9. Add masalas - garma masala, salt and red chilli powder.
10. Add malai. Cook for 2-4 minutes till masala turns brown again.
11. Add cashew nut powder and cook for 1/2 minute.
12. Add milk mixed with water, to make gravy. Boil simmer on low flame for a few minutes.
13. Add kasoori methi. Discard bay leaves from gravy.
14. Add kesar, keeping aside a little for garnishing.
15. To serve, boil gravy. Add koftas. Keep on low heat for 1/2 minute. Serve immediately, sprinkled with cream.