Zafrani Paneer Kofta Curry

Ingredients:
For the Koftas:
Paneer – 1 cup, crumbled
Potatoes – 1 cup, boiled, peeled and mashed
Chana Powder(Besan) – 1 tblsp, roasted
Cornflour – 1 tblsp
Salt to taste
Chaat Masala – 1/2 tsp
Cashew Nut Powder – 1 tblsp
White Pepper Powder – 1/2 tsp
Oil to deep fry

For the Gravy:
Oil – 2 tblsp
Cumin Seeds – 1/2 tsp
Green Chillies – 1/2 tsp, chopped
Ginger Garlic Paste – 1 tbsp
Tomato Puree – 2 tblsp
Tomato Sauce – 1 tblsp
Water – 3 cups
Saffron (Zafran) – 1/2 tsp, dissolved in 1 tblsp warm milk (I made a dry roast of the saffron before dissolving it in warm milk)
Cream – 1/2 cup, to garnish
Kofta Masala Mix – 1 1/2 tsp

To make kofta masala, mix together, 1/2 tsp red chilli powder, 1/4 tsp cumin powder, 1/4 tsp turmeric powder, 1/4 tsp    garam masala and 1/2 tsp shahi paneer masala (I used Eastern's shahi paneer masala).

Method:
Put the paneer in a bowl along with the rest of the kofta ingredients.

Knead to form a firm mixture and divide into flat(1 cm diameter) koftas/balls.

Heat the oil in a frying pan and deep-fry the koftas until they turn golden brown.

Remove and transfer to a serving dish.

Heat the oil in a kadai.

Add cumin seeds, green chillies, ginger-garlic paste and saute till it begins to change colour.

Add the onion paste and saute until it browns.

Add the tomato puree and tomato sauce.

Season with kofta masala mix.

Add water. Bring it to a boil and let it simmer for 2 minutes.

Stir in the saffron and cream.

Pour over the koftas, garnish with a swirl of cream.

Cook for another 2 to 3 minutes.

Serve hot with parathas.