To a mixing bowl add crumbled potatoes, paneer, corn flour, turmeric powder, garam masala, salt, ginger paste, coriander leaves etc.
You can add corn, cashews, raisins, stuff them in the balls or cheese if you prefer.
Make them to smoth balls, fry them in medium flame until it turns golden and crisp, drain them on a kitchen tissue.
Prepare malai- Heat a pan with 1tbsp oil add onion, cashews, almonds, cardamom, cloves, bay leaves Saute them until the onions turns light golden.
Then add tomatoes and saute until they turn soft.
Cool them completely, do not blend it hot, now add them to blender and make a fine puree/ paste.
Now heat a pan and add jeera, asaefaeda, turmeric, tomato puree saute for a min or until the raw smell goes away
Now add red chilli powder, coriander powder, salt, garam masala. Do not over burn
You can add all the dry ingredients into the pure and then transfer it to oil, cover it with lid and cook for 3 min stir occasionally.
Now add water as per you need and cook covered until the gravy thickens and traces of oil are seen.
Now add kasuri methi and check salt and spice.
Lower the flame, pour cream and mix well.
Add koftas Just before serving otherwise they will not remain crispy
Garnish with some coriander leaves or cream to give it a final touch and your recipe is ready
