Bring the milk to boil and add vinegar to split the milk. Spread a cheese cloth on a colander and strain the split milk. Hang the cloth for 30 mins to drain One can use ready-made paneer for this.
Clean the chopped vegetables properly. In a pressure cooker add vegetables, 1/2 cup of water and salt 1/2 tsp and pressure cook the veggies up to 2 whistles. Let it cool down naturally and strain the veggies up to dry and reserve the stock.
Peel and chop onion and green chilli, grate ginger and garlic and keep aside. Chop kaju and kismish- and keep aside.
In a mixing bowl add all the ingredients for Koftas except corn flour. Mix properly and make lemon size balls out of it. Spread corn flour on a plate and to roll these balls on it. Deep fry the Koftas. One can make it in appe pan. It will be a healthier version.
FOR GRAVY
Clean and soak palak leaves in water for 10 mins to remove dust and sand. Strain the palak leaves. In a bowl add palak leaves and half of cup of water and boil for 6 to 7 mins. Then strain the boiled palak and let it cool down a bit. Reserve the water for future use. After cooling down make puree out of the boiled palak
Peel and chop onion, ginger, garlic and green chilli and keep aside. Clean and chop Tomato and keep aside.
Heat oil in a kadai, add zeera to it and let it crackle. Now add chopped onion and saute upto it turns golden. Add chopped garlic and ginger to it and saute again. When aroma come add chopped tomatoes and all other dry spices except garam masala. Cook the masala till oil separates. Now add reserved vegetables stock and palak puree to it and cook again. Add half a cup of milk to it and cook again. Now add garam masala and ghee to it and cook for 2 mis. Then add Koftas to the gravy and cover and cook for another 3 mins. Switch off the gas and garnish with cream.
Serve hot with any bread or rice item.
