| • | For Kofta:
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| • | Grate the potatoes and paneer.
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| • | Mix ginger, chilly, cardamom powder, salt, corn flour, grated potatoes and paneer together.
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| • | Next, make koftas and stuff them with khoya and chopped prunes.
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| • | Deep fry them in a kadai until golden brown.
For Gravy
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| • | Take wok or kadai, heat oil and add whole garam masala.
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| • | Saute them until it begins to crackle.
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| • | Now, add boiled onion paste and ginger-garlic paste. Saute them till golden brown.
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| • | Add red chilly powder, turmeric powder, coriander powder, salt and saute them.
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| • | Whisk the yoghurt and add it to the masala. Simmer it till the oil separates.
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| • | Next, add cashew nut paste and bring to boil.
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| • | Reduce the flame and add cream and stir.
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| • | Cover the koftas with the gravy.
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| • | Garnish it with juliennes of ginger and coriander leaves. |
