1. Boil, peel and mash the potatoes. Finely chop the palak and fenugreek leaves.
2. Mix the above ingredients with corn flour, garam masala, salt and pepper.
3. Shape into 2 cm round balls and dep fry in hot oil till golden brown. Drain and reserve.
4. Grind the onion for gravy with cashew nut, poppy seeds and melon seeds to a smooth paste.
5. Heat the ghee or oil and fry the paste well.
6. Add all the powders and curds.
7. Continue to cook stirring till the raw smell of masala is lost.
8. Add some water to form creamy gravy.
9. Add grated paneer, malai and salt. Simmer for 2-3 minutes.
10. Add the koftas and serve immediately, garnished with coriander leaves.

Serves:4