kofta in coconut grave

Ingredients:

For Koftas:

Grated Paneer - 1 cup (I run the fresh paneer cubes in a food processor or you can also grate the paneer)
Boiled and Mashed Potatoes - 1 cup
Boiled and mashed peas and carrots (don't mash the vegetables too much) - 1 cup
Raisins - a few
Chilli Powder - 1/2 tsp
Corriander powder - 1 tsp
Grated Ginger - 1/2 tsp
All purpose flour or Corn flour - to dust the Kofta balls
Chopped corriander leaves - a hand full.
Salt as required
For Gravy:

Onions - 1 medium
Tomatoes - 1 large - diced
Ginger/Garlic paste - 1 tsp
G.chillies - 2
Corriander Powder - 2 tsp
Turmeric - 1/4 tsp
Crushed paneer - 1 tbsp
Broken Cashews - 2 tbsp
Cream - 1/4 cup
Coconut milk (light coconut milk is better) - 1 cup
Chopped corriander leaves - a hand full.
Procedure:

For Koftas:

Combine the crushed paneer, mashed potatoes in a wide bowl.
Squeeze the water out of the boiled vegetables (you can use this water for the gravy), and mash the vegetables until they lose shape (don't make it a paste). Add this to the paneer and potatoes.
Add Chilli powder, corriander powder, ginger, salt and corriander leaves. Mix well.
Make a small balls from this mixture, pat it a bit flat, place 2 raisins in the middle, and roll it back to a ball. Adding raisins is completly optional, I make it this way as my daughter enjoys it and also definitely adds a kick to the koftas. You can certainly make just a plain ball.
Roll over these balls on the flour (I use all-purpose flour). Set aside.
Deep fry the Koftas in oil. Set aside.
Tip: To get perfect Koftas, all the ingredients should be free from water as much as possible. I remove the potatoes from water as soon as they are cooked and let it dry for 5 mins before I mash them. I also drain the water from the vegetables as soon as they are cooked.

Try to deep fry only one first. If it breaks, add some Rava or bread crumbs to the mixture and mix well. This may absorb that extra moisture.

For Gravy:

Heat oil in a pan. Fry the onions until they trun color, then add ginger/garlic paste and tomatoes and fry again.
Add turmeric, chilli powder and corriander powder. Add salt and fry for a few mins until the tomatoes are well cooked. Let this cool, add cashews and grind this mixture to a paste.
Heat a little oil in the pan again, and add this blended mixture. Fry for a min or two and add the squeezed vegetable water. Cover and cook for 5 mins.
Now add the crushed paneer, boil it for a min.
Finally add the coconut milk and fresh cream. Boil for 2 mins. If required add some water.
Add the Koftas and remove from heat immediately. Garnish with corriander leaves. The Koftas will absorb the gravy quickly. So the gravy should not be too thick.
Serve hot with Rotis/Parathas.