PREPARATION

1. In a bowl, add 30 milliliters milk, 1/4 teaspoon saffron and mix it well.

2. Soak for 30 minutes.

3. Now, in a another mixing bowl, add 150 grams boiled mashed potatoes, 100 grams paneer, 60 grams khoa, 1 tablespoon corn flour, 1 tablespoon all purpose flour, 1 tablespoon raisins, 1 teaspoon green chili, 1 teaspoon salt, soaked saffron and mix it well to combine.

4. Then, take some mixture and roll it into a ball.

5. Heat sufficient oil in a heavy skillet and deep fry till golden brown and crisp. Drain on absorbent paper.

6. Now, in a mixing bowl, add 150 grams onions, 1 tablespoon cashews, 1 tablespoon almonds, 2 teaspoons coriander seeds, 2 teaspoons cumin seeds, 1 tablespoon poppy seeds, 2 tablespoons coconut, 2 teaspoons ginger, 1 teaspoon green chilli, 4 dry red chili, 2 pods green cardamom, 2 pods cloves, 1 inch cinnamon stick, 6 curry leaves, 1/2 teaspoon salt, 60 milliliters water and blend it until smooth paste.

7. Then, heat 30 milliliters oil in a pan, add blended mixture and saute on a medium flame for 5 minutes.

8. Now, add 150 grams tomato puree, mix well and cook on medium flame for 2 - 3 minutes.

9. Add, 250 milliliters water, 1 teaspoon salt, 1/2 teaspoon dry fenugreek leaves, mix well and cook for 3 minutes.

10. Now, add 45 grams fresh cream, mix well and cook for 1 minutes.

11. Add kaftas, mix well and cook for - 2 minutes.

12. Garnish with coriander.

13. Serve.