Shahi Paneer Kofta Curry

Re-Posting this For Pari's FLAVOURS OF PUNJAB Event originally hosted by Nayna at Nayna’s space.

I am indeed a big fan of Paneer. I think most veggies would be..:). So here comes the dish involving paneer. I actually came across the Paneer Balls recipe on Internet and then I thought let's use them in a curry. Very delicious ,crispy and mouthwatering Paneer Balls are great starter for any party or get together. It was little tedious job for me as I had to make paneer at home; thanks to the so called Indian Shop here in Russelsheim.  :-( 
So these are the things I used:-
For Koftas:-
200 gms Paneer grated
1 big Potato boiled and grated
1/2 tsp Red Chili Powder 
1/4 tsp Garam Masala
1 tbsp Cornflour/Rice flour ( i used rice flour)
Cashews and Raisins 
Oil for frying
Salt to taste
Mint leaves 4-5 chopped (optional)
Coriander Leaves Chopped 
For Gravy:-            
1 medium Onion
1 Tomato 
Coriander Leaves 
1/4 cup Curd 
1/8 cup Cashewnut Powder
1/2 tsp Cumin Seed
1 Bayleaf  

Salt to taste

1 tsp. Sugar
1/2 tsp Red Chili Powder
1/4 tsp Turmeric 
1/4 tsp Garam Masala
1 Bay Leaf 
2 tbsp Clarified Butter
3 tbsp Heavy cream

1. Boil potatoes and peel them. Grate paneer and potatoes.
2. Add salt, red chili powder, garam masala, cornflour/rice flour, mint leaves, coriander leaves and mix well.

3. Make round balls of this mixture. Insert 2 raisins and a cashew in each of them.

4. Now heat oil in a pan. Fry balls in the oil till golden brown in color.

5. Serve hot along with green chutney or tomato ketchup. 

For the gravy:-

1. Grind onion and tomatoes together. Chop coriander leaves very finely.

2. Heat oil in a pan. Add cumin seed and bay leaf. Add onion, tomato paste and saute till brown , stirring continuously.

3. When the oils starts separating from the spice mixutre, add curd, cashewnut powder, salt, sugar, red chili powder, turmeric and garam masala. Stir it continuously for a minute. Then add a cup of water.

4. Put on the lid and simmer for 5 minutes.

5. Lastly add the heavy cream to give the gravy richness.

6. While serving reheat the gravy and then add koftas to it. Garnish it with chopped coriander leaves.