For The Kesar Koftas

a few saffron (kesar) strands

1 tbsp milk

1/4 cup grated mawa (khoya)

1/2 cup grated paneer (cottage cheese)

1/2 cup boiled peeled and grated potatoes

1 tbsp roughly chopped raisins (kismis)

1 tbsp cornflour

1 tbsp plain flour (maida)

1 tsp finely chopped green chillies

salt to taste

To Be Blend Into A Smooth Paste (using 1/4 Cup Of Water)

3/4 cup sliced onions

1 tbsp broken cashew nut (kaju)

1 tbsp chopped almonds (badam)

2 tsp coriander (dhania) seeds

2 tsp cumin seeds (jeera)

1 tbsp poppy seeds (khus-khus)

2 tsp aniseed (vilayati saunf)

2 tbsp freshly grated coconut

2 tsp chopped ginger (adrak)

1 tsp chopped green chillies

4 whole dry Kashmiri red chilli , broken into pieces

2 cardamom (elaichi)

2 clove (laung / lavang)

a small stick of cinnamon (dalchini)

6 curry leaves (kadi patta)

salt to taste

For The Gravy

1 tbsp oil

4 tbsp tomato puree

1/2 tsp dried fenugreek leaves (kasuri methi)

salt to taste

1/4 cup fresh cream

For The Garnish

1 tbsp finely chopped coriander (dhania)

For Serving

rotis/parathas