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o make the filling, mix together 1 teaspoon crushed cashew nuts, 1 teaspoon grated dried coconut, and 1 teaspoon chopped raisins in a small mixing bowl and set aside.
Combine 6 oz (170 g) grated paneer, ¼ cup boiled, peeled, cooled and grated potatoes, 1 tablespoon poha (soaked in 2 tablespoon water for 10 mins), ¼ teaspoon grated ginger, ½ teaspoon finely chopped green chili pepper, 1 teaspoon finely chopped cilantro, salt to taste, ¼ teaspoon garam masala spice mix, and 1 tablespoon cornstarch in a medium mixing bowl. Mix the ingredients well using your fingers until they come together.
Take a lime size portion of the paneer mixture and slightly flatten it in between your palms.
Keep a teaspoon of filling that we made earlier in the center and bring the ends together to make a smooth ball. You can also shape them in pear shape (conical) as I did. Make all the kofta in the same manner.
Roll the kofta in 2 tablespoon cornstarch and set aside. Rolling them in cornstarch will create a coating around them and there are fewer chances of them breaking down while frying. It also makes them crispier.
Heat 3-4 cups of vegetable oil in a nonstick skillet and fry the kofta on medium-high heat till golden brown (8-10 minutes).
Remove on a tissue lined plate using a slotted spoon and set aside.
Make the white gravy
Heat 3 cups of water in a medium saucepan over high heat. Add 1 cup chopped onion, ½ cup cashew nuts, 1 teaspoon chopped ginger, and 1 teaspoon chopped garlic in boiling water and cook for 4-5 minutes.
Drain the water and add the cooked onion and cashews to a blender.
Add ¼ cup cold water and blend until smooth. Set aside.
Heat 2 tablespoon vegetable oil and 2 tablespoon butter (salted or unsalted) in a skillet over medium-high heat.
When the oil is hot add 3-4 cloves, 1-inch piece of cinnamon, 2 whole green cardamoms, and 2 whole bay leaves and let them crackle for 4-5 seconds.
Add the onion and cashew paste to the skillet and cook for 4-5 minutes on low heat. Cover the skillet if the paste is spluttering too much.
Now add ¼ cup crumbled khoya and 2-3 green chili peppers (slit into half) and cook for another 2-3 minutes.
Add salt to taste, 2 teaspoon sugar, ¼ cup yogurt whisked with flour, and cook for 2-3 minutes.
Note – Whisking the yogurt with flour prevents it from curdling when heated.
Add 1 teaspoon crushed Kasuri methi, ½ teaspoon white pepper powder, and 1 cup water and bring the curry to a boil. Cook for 2-3 minutes.
Finally, add ¼ cup heavy cream and mix well. Add some milk if the gravy is too thick and adjust for salt. Bring to a simmer and remove the skillet from heat.
Note – You can now pass the gravy through a fine-mesh strainer if you want it extra smooth and velvety.
Add the kofta to the gravy just before serving and serve hot.
Make the tomato gravy
Heat 2 tablespoon butter and 2 tablespoon vegetable oil in a skillet over medium-high heat. When hot, add 3-4 cloves, 4-5 whole black peppercorns, 2 whole black cardamoms, and a 1-inch piece of cinnamon stick and fry for 20 seconds.
Add 2 teaspoon ginger-garlic paste and fry for a minute. Now add 4 tablespoon tomato puree and 2 tablespoon tomato ketchup and fry for another minute. Add 2 tablespoon cashew nut paste, ½ teaspoon Kashmiri red chili powder, and 1 cup milk and cook for 2-3 minutes.
Lastly, add 3 tablespoon heavy cream, 1 teaspoon honey, salt to taste, 2 teaspoon lime juice, and 2 teaspoon crushed Kasuri methi and cook for a minute. Adjust the consistency of the gravy by adding water and cook till the mixture comes to a boil.
Add the koftas to the gravy and give it a boil. Garnish with cilantro and serve hot.