To prepare gravy, first heat oil and butter in a nonstick pan. Fry ginger-garlic-green chilli paste and then onion till it turns slightly brown.
Add grated tomatoes, salt, chilli powder, jeera powder, kitchen king masala, and dhaniya jeera powder. Toss kasoori methi a bit till crunchy and then rub it in between your palms over the curry. Mix everything and fry well for about 3-4 min or till oil oozes. Make a smooth paste of cashew, magattari and poppy seeds using a bit of water to grind. Add it in the gravy. Combine everything.
Lightly run the paubhaji crusher through this mixure and mash it up to get smooth texture as much as possible. Add about 1/4 cup water, mix and then add milk powder. Combine well and fry for a minute or two or till oil oozes. Add a cup or two water to adjust the consistency of the gravy. Add fresh cream and cheese. Blend everything well and fry till oil oozes on the surface. Gravy is ready.
For kofta: Boil potatoes in salty water. Peel and mash them smooth. Add salt and cornflour. Combine everything well and ensure that there are no pieces of potatoes left in it. Combine all the items for kofta stuffing.
Take a lemon size ball of potato, make it smooth in your palm. Press it between the palms to make thepli. Fold your palm a bit to make the pli deep in between. Fill in the stuffing and seal it gently. You can fold your palm further more to bring the edges together to make it easy to seal.
Press and roll this ball gently like you are making laddus. This will seal the kofta well all around and shape it. Make smooth balls. Sprinkle a little corn flour over them. Shake a ball at a time on your fingers to spread the flour evenly and to get rid of excess flour.
Heat oil near to smoking temperature. Put a ball on the frying spoon and gently slide it in the oil. Place a few ball like this in the oil and fry light brown. Remove from oil.
For Serving : just at the time of serving, place the koftas in the serving plate. Pour gravy over them and garnish with fresh cream.
