by Farzana Kumandan @sprinklesandspicect

Ingredients

225g paneer
100g potato (cooked and mashed)
1/3 tsp salt
¼ tsp baking powder
1 ½ tbsp. flour
2 tbsp butter
1 cinnamon stick
1 star anise
4 cardamom pods
2 cloves
2 onions (diced)
¾ tsp salt
100g tomato paste
1 tsp garlic and ginger paste
2 tbsp milk powder
250ml water
1 tbsp ghee
1-2 tsp Kashmiri chilli powder
Pinch of saffron
100ml fresh cream
1 tsp sugar

¼ tsp Kasoori methi for garnish
Small hand full of chopped coriander for garnish

Method

On a work surface crumble paneer by hand then add in mashed potatoes, salt, baking powder and flour and knead for 15 minutes.
Roll 15-20 balls then deep fry on medium heat until golden brown then allow to drain on paper towel.

To  a pot add in butter, cinnamon, star anise, cloves, cardamom, diced onions and salt and allow to sauté until onions are soft and translucent.
Then add in 100g tomato paste and garlic and ginger paste and sauté for 6-8 minutes.
Pour onion mixture into a liquidiser and add in 250ml of water and 2 tbsp milk powder and blend until smooth. Add ghee to the pot then add in the chilli powder, allowing it to toast for 1 minute then pour in the onion mixture and bring to a boil.

Add in 100ml of fresh cream, pinch of saffron and sugar and stir in, then add in the koftas and allow it to simmer for 5 minutes.
Garnish with kasoori  methi and chopped coriander

Serve with rice or roti and enjoy.