Malai Kofta with Makhani Gravy

Ingredients

1/2 cup grated paneer (cottage cheese)
1/2 cup boiled and grated potatoes
1 tbsp milk powder
1 tbsp tomato ketchup
1 tsp chilli powder
a pinch of turmeric powder (haldi)
1/4 cup grated carrot
1 tsp grated ginger (adrak)
1/2 tsp grated ga

rlic (lehsun)

1 tbsp finely chopped coriander (dhania)
1/4 cup finely chopped onions
2 tbsp cornflour
salt to taste
oil for deep-frying

For The Makhani Gravy2 cups chopped tomatoes
1/2 cup sliced onions
1/2 tsp chopped ginger (adrak)
3 garlic (lehsun) cloves 
4 to 5 cashewnuts (kaju)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tbsp butter
1/2 tsp cumin seeds (jeera)
1 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi) 
1 tsp sugar
salt to taste
1/4 cup fresh cream

STEPS

For the malai koftas

1. Combine all the ingredients in a deep bowl and mix well.
2. Divide the mixture into 8 equal portions and shape each portion into a round ball.
3. Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time, till they turn golden brown in colour from all the sides.
4. Drain on an absorbent paper and keep aside.

For the makhani gravy

1. Combine the tomatoes, onions, ginger, garlic, cashewnuts, turmeric powder , chill powder and ½ cup of water, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Keep aside and allow it to cool.
2. Once cooled, blend in a mixer to a smooth mixture.
3. Strain the mixture using a strainer and keep aside.
4. Heat the butter in broad non-stick pan and add the cumin seeds.
5. When the seeds crackle, add the prepared tomato-onion mixture, garam masala, dried fenugreek leaves, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
6. Add the cream, mix well and cook on a medium flame for 1 more minute.