Ingredients 

For Kofta 

• 4 Medium sized potatoes - boiled
• 300 gms of Paneer 
• 4 tbsp of chick pea flour (besan)
• A pinch of baking soda.
• Oil for frying 

For the gravy 

• 2 tomatoes 
• 2 onions 
• Ginger
• Garlic 
• 1 tsp garam masala
• 2 tsp dhania powder
• 1tsp turmeric
• Chili powder 
• 1/2 tsp amchur
• 1 tbsp yoghurt
• 1 tsbp of cooking oil.
• 4 cups of paneer liquid or water.

For Koftas 

• Mash the boiled potatoes and mix it with the paneer, besan and baking soda. 
• Mix it nicely to form a soft dough. 
• The dough will be a little sticky, applying a little oil on the palm will make it easier to handle it. 
• Make small round balls (about 1" diameter) and deep fry in the cooking oil to a golden brown colour. 
• Remove from oil, strain the excess on a paper towel and keep aside. 

For the gravy 

• Grind the tomatoes, onions, ginger and garlic to a smooth paste in the blender. 
• In a kadhai/wok or any deep vessel, add the 1 tbsp of oil on medium heat. 
• Add the paste and the remaining spices and yoghurt - stir till the oil starts to separate at the edges. 
• Then add the liquid and let it simmer for 15 -20 minutes on medium low. 
• Heat the gravy very nicely and add the koftas just 3-4 minutes before serving.