Ingredients:
Gravy:
1. 125 gms. Cream
2. 75 gms. khoya or paneer
3. 150 ml. milk
4. 50 gms. Cashewnuts
5. 3 tsp. white pepper powder.
6. 2 1/2 tsp. sugar
7. 2 tsp. grated ginger
8. 1/4 tsp. nutmeg powder
9. 1/2 tsp. turmeric powder
10. 1 tsp. garlic crushed
11. 1" cinnamon
12. 6 cloves
13. 6 cardamoms
14. salt to taste
15. 3 tbsp. ghee

Kofta:
1. 50 gms. Khoya
2. 50 gms. Paneer
3. 5 medium potatoes
4. 20 gms. Cashewnuts
5. 20 gms. Raisins
6. 4-5 green chillies chopped fine
7. 1/2 tsp. ginger grated
8. 1 tsp. coriander chopped
9. 1/2 tsp. cumin seeds
10. salt to taste

Garnish:
1. 1 tbsp. grated cheese or paneer
2. 1 tbsp. chopped coriander

Method
Koftas
1. Boil the potatoes, peel and smash them.
2. Mix together all the ingredients except raisins and cashews.
3. Take a ping-pong ball sized dough in hand.
4. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
5. Repeat for remaining dough. Keep aside.

Gravy:
1. Roast the cinnamon, cardamom, nutmeg and cloves together.
2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
3. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
4. Add paste and fry further for 5-7 minutes stirring well.
5. Add 2 cups water and simmer on low for 15 minutes.
6. Warm the koftas either in the oven or on the tava. Optional: You can deep fry the koftas also.
7. 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.
8. Garnish with grated cheese and chopped coriander.
9. Serve hot with naan or parathas.

Making time: 45 minutes.
Makes: 10 koftas with gravy.
Shelf life: Best fresh.