• Ingredients for gravy:

1. Bay leaf/ Tej Patta 1
2. Onion (thinly sliced or finely chopped) 1 large sized
3. Ginger garlic paste 1 tablespoon
4. Fresh Coconut(grated) 3 to 4 tablespoons
5. Charmagaz (Melon Seeds) 2
   tablespoon
6. Turmeric 1/2 teaspoon
7. Salt to taste
8. Kasoori methi (dried Fenugreek), crushed 1 teaspoon

• Ingredients for kofte:

1. Paneer/ Cottage Cheese( finely grated)- 100gm
2. Fresh corriander (finely chopped) 1 to 2 tablespoon
3. Potatoes (boiled and mashed)
4. Raisins 2 tablespoon
5. Onion (finely chopped)
6. Salt to taste
7. Turmeric 1/2 teaspoon
8. Chilly powder 1/2 teaspoon
9. Cumin/Jeera powder 1/4 teaspoon
10. Dry corriander/ dhaniya powder 1/4 teaspoon
11. Fresh Coriander (finely chopped) 1 to 2 tablespoon
12. Garam Masala 1/4 teaspoonOil 2 to 3 tablespoons

Directions:

1. In a bowl, take the grated cheese and mashed potatoes, add the chopped onion, raisins and all the other spices.

2. Add the chopped coriander at last, mix thoroughly and make small balls out of this mixture.

3. Either deep fry them or air fry them at 180 degree Cesius for 15 minutes. Keep checking in between, if they have browned sufficiently. When done, take them out and keep separately.

4. For the gravy, heat oil in a pan, add tej patta/ bay leaf. Add sliced onions, ginger garlic paste and fry till they are brown in colour.

5. Add finely chopped tomatoes and fry till the oil leaves from the sides. Add all the spices, turmeric, chilly powder, salt and kasoori methi.

6. Make a fine paste of the fresh coconut and melon seeds with some water and add it to the pan. Let the gravy cook well. Add sufficient water to adjust the consistency.

7. Then add garam masala and turn off the flame.

8. Pour the hot gravy over the koftas just before serving as the soft koftas might break up when left inside the gravy for long.

9. Enjoy with parathas or rotis

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Thank you
@funnymunda