1 table spoon dhaniya, 10 to 12 cashews, 2 tea spoons khas khas, 1 tea spoon jeera (combined and ground to paste by adding sufficient water)
2 onions ground to paste
2 tomatoes ground to paste
2 tea spoons ginger garlic paste
1 tea spoon red chilli powder
1/4 tea spoon haldi
1 tea spoon salt (as per taste)
1/2 tea spoon shahi jeera
1/2 inch cinnamon
2 to 3 cloves
2 table spoons of oil
Boil potatoes and peal. Mash well. Combine mashed potatoes with grated Paneer, 1/2 tea spoon red chilli powder, 1/4 tea spoon haldi, 1/2 tea spoon salt, 1 tea spoon ginger garlic paste and chopped dhaniya leaves. Mix well and divide to equal portions. Apply oil to your palm and fingers. Take a ball slightly flatten and place a cashew in the middle. Close and make koftas in which ever shape you like. (You can make in the shape of small lemon size balls too.)
Heat oil in a pan and deep fry the koftas until golden brown.
Remove from the oil. Drain on a kitchen paper and keep them aside.
Heat 2 table spoons of oil in a pan. Add shahi jeera, cinnamon and cloves. When shahi jeera starts spluttering add 2 tea spoons ginger garlic paste. Fry for few mins and add the onion paste.
Fry until the onion paste turns to pink. Add red chilli powder and haldi, stir and add the tomato paste. Mix well add salt and cook in a medium flame until the paste is cooked and starts leaving oil in the edges. Now add cashew/khas khas paste and a tea spoon of sugar (optional). Cook for few more mins. and add 2 to 3 cups of water.
Boil until the gravy thickens. Switch of the flame and take the gravy into a serving bowl. Add the koftas to the gravy garnish with chopped coriander leaves and serve immediately.
Tasty Paneer Kofta Gravy Curry is ready....Serve hot with rotis or chapatis........
Tip: You can prepare the koftas in advance. Keep the gravy separately. Add koftas only when you serve.