Ingredients:
For the Koftas:
Potatoes - 8, boiled
Paneer - 200 gms
Khoya (Unsweetened Condensed Milk) - 200 gms, dried
Salt as per taste
Sultanas - 15 to 20
Onion - 1, finely chopped and fried brown
Green Chillies - 4
Besan Flour - 350 to 400 gms
Oil

For the Gravy:
Onions - 5 to 6, finely chopped
Oil - 1 cup
Cinnamon - 2 two inch stick
Cardamoms - 5 to 6
Cloves - 4 to 5
Ginger Paste - 100 gms
Garlic Paste - 100 gms
Coriander Powder - 100 gms
Poppy Seeds - 100 gms, ground
Tomatoes - 4, chopped
Curd - 2 cups
Coriander Leaves - 1 to 2 bunches

For Garnish:
Cream - 1 to 2 tsp
Coriander Leaves - handful, chopped

Method:
1. Peel and mash the potatoes.
2. Add paneer, khoya, salt, sultanas, onions and chillies.
3. Mix well.
4. Shape into small balls.
5. Mix the gram flour with little water to make a batter.
6. Dip the balls in the batter.
7. Heat oil in a pan.
8. Deep fry the balls on medium heat till cooked.
9. Remove and keep aside.
10. To make the gravy, heat oil in a pan.
11. Add the onions and fry till brown.
12. Add cinnamon, cardamom and cloves.
13. Fry for 30 seconds.
14. Add the rest of the ingredients and cook over low flame.
15. To serve, pour the gravy over the koftas or drop them into the gravy.
16. Garnish with cream and coriander leaves.
17. Serve hot.