Methods/steps

1. To prepare the koftas, mix grated panner, potato, red chili powder, salt, garam masala and 2 tbsp maida.
2. Mix well till the mixture is smooth. Make 12 balls
3. For filling, heat 2 tbsp ghee. Add onions and ginger. Fry till golden brown. Add cashew nuts, salt garam masala and chili powder. Remove from fire.
4. Flatten each ball of paneer mixture, put a tsp of onion filling in each ball. Form a ball again. Roll each ball in maida. Dust to remove excess maida.
5. Deep fry 1-2 koftas at a time in medium hot oil. Keep aside.
6. To prepare the gravy, soak kesar in tbsp warm water.
7. Grind onions, ginger & dry red chili to a fine paste. Heat 2 tbsp ghee in a heavy bottomed kadhai and add the onion paste.
8. Add the patta and green cardamoms. Cook on low flame for about 10-15 minutes till onion turns light brown and ghee separates.
9. Add masalas - garma masala, salt and red chilli powder.
10. Add malai. Cook for 2-4 minutes till masala turns brown again.
11. Add cashew nut powder and cook for 1/2 minute.
12. Add milk mixed with water, to make gravy. Boil simmer on low flame for a few minutes.
13. Add kasoori methi. Discard bay leaves from gravy.
14. Add kesar, keeping aside a little for garnishing.
15. To serve, boil gravy. Add koftas. Keep on low heat for 1/2 minute. Serve immediately, sprinkled with cream.