What you need
150 gm cottage heese-grated
2 small boiled potatoes-grated
2 tbsp maida
½ tsp garam masala
½ tso red chilli powder
¾ tsp salt or a taste
2-3 tbsp plain flour to coat

Ingredients For Filling :
2 tbsp ghee
1/2onion-very chopped
½ piece ginger-very finely chopped
4-5cashews-chopped
¼ tsp each of salt
red chilli powder
garam masala

Ingreditents Gravy :
A few strands saffron
3 big onions
1 ½ piece ginger
2 dry red chillies Bay leaf
4-5 green Bay leaf
caradamoms
4 tbsp cashewenuts-powered
½ cup fresh thin malai-beaten with a fork or churned in the mixie for a few seconds
3 tbsp desi ghee
½ tsp garam masala
¾ tsp red chilli powder
1 ½ tsp salt, or to taste
1 tbsp kasoori methi
1 ½ cups milk mixed with 2 cups water

Directions :

To prepare the koftas, mix grated paneer, potatoes, red chilli powder, salt , garam masala and 2 tbsp maida.
mix well til the mixture is smooth . make 12 balls.
for the filling, heat 2 tbsp ghee. add onions and ginger, fry till golden brown. Add kaju, salt, garam masala and chillipowder, remove from fire.
Now flatten each ball of paneer mixture, pour 1 tsp of onion filling in each ball.
From a ball again , roll rach ball in maida, dust to remove extra maida.
deep fry 1-2 koftas at a time in medium hot poil. Keep aside your base kofta are ready.

Now to prepare the gravy, sock kesar in 2 tbsp warm water.
Grind onions, ginger and dry red chilli to a fine paste, heat 2 tbsp ghee in a heavy bottomed kadhi and add the onion paste.
Add tej patta and chhoti elaichi. Cook on low flame for about 10-15 minutes till onions turn light brown and ghee separates.
Add masalas-garam masala, red chilli powder and salt.
Add malai, cook for 3-4 minutes till masala turns brown again.

Add kaju powder. Cook for ½ minute.

Now add some milk mixed with water, to make a gravy boil. Simmer on low flame for 5 minutes.

add kasoori methi and discard bay leaves from the gravy, add kesar, keeping aside little for garnishing.

Now add the previously made koftas into the boiled gravy and place it on low heat for ½ a minute.

Serve while hot, sprinkled with cream and dotted with soaked kesar.