material
Boiled potatoes - 2
Paneer - 100 gms
Fig-4 (begging in water)
Corn Flour - 2 Tables Spoon
Salt - ½ teaspoon
Black pepper powder - ¼ teaspoon
Oil - for frying and for making gravy
Materials for making gravy -
Tomatoes - 150 grams tomatoes
Green chili - 2
Cashews - 20-25
Green Coriander - 2 table spoons (finely chopped)
Ginger Paste - 1 Tablespoon
Cumin-1 teaspoon
Turmeric powder - 1/4 teaspoon
Red Chilli Powder - 1/4 Tablespoon
Garam Masala - 1/4 Tablespoon
Coriander Powder - 1 Tablespoon
Salt - according to the taste (1 teaspoon)
Method
Peel the boiled potatoes. Grab potatoes and paneer into a bowl. Add salt, black pepper and a little green coriander and corn flour in it and mix all the ingredients well, and knead it like a dough and prepare it well, stirring smoothly.
Cut the fig into small pieces.
Raise one spoon and keep it on the hand with the help of a finger and thumb, keep 3-4 pieces of figs on the sphere and close the stuffing around.
Round the sphere well with the hands and place it in the plate.
Similarly, prepare all the koftas and prepare them.
Put oil in a pan and heat it. When the oil is hot enough, add 4-5 koftas in hot oil and fry it until golden brown, remove it and put it in the plate, remove all koftas in such a way.
Gravy for koftas
Grind tomatoes, green chillies and cashews in a fine paste. Allow only 2 table spoons of oil to remove the remaining oil in the kadhai. Put cumin seeds in hot oil.
After frying cumin, add turmeric powder, coriander powder and fry the spices a little.
Now add ginger paste and tomato, cashew and green chilli paste to the spices and fry until the spices begin to leave the oil, add red chilli powder in the spices and roast them in the middle.
Once the oil is separated from the spices, the masala is ready to fry it, add 1 cup of water, add salt, garam masala and chopped coriander and cook until it gets a boil.
After the gravy starts boiling, slow the flame of the gas and let it cover for 3-4 minutes.
Gravy is ready, turn off the gas and get the gravy in the bowl and put the koftas, put green coriander over and decorate it.
The fig kofta is ready for curry and you can serve it with chapati, parantha, naan, whole of anyone and eat it.
suggestion:
For the gravy, you can make gravy between the melons, poppy seeds, cream, mawa or whatever you like, according to your choice. 
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