Paneer Stuffed Cauliflower Kofta in Butter Masala Gravy

Cut and wash a small Cauliflower and put it into a grinding jar.

Grind it into small pieces.

Heat 2 teaspoon refined oil in a kadhai.

Add grinded Cauliflower and sautet it for 5-6 minutes on medium-low heat to avoid the raw smell.

Transfer it into a plate and allow to cool completely.

To make butter masala gravy: heat 1 tbsp butter into a kadhai.

Add two tomatoes chopped.

add 1/4 teaspoon salt to make the tomato soft.

Once the tomato is softened, add 1 tbsp Ginger chopped, 2 tbsp melon seeds and 6-7 cashew nuts.

Stir fry for 5 minutes and turn off the gas.

allow to cool completely and then put it into a mixing jar.

Add 1/4 cup water and make a smooth paste.

Cut the paneer into small cubes, add 1/4 teaspoon salt, mix and keep aside.

To make Kofta balls: mash the boiled potatoes until smooth and soft.

Add the sauteed cauliflower to it.

Add each 1/4 tsp garam masala powder, chat masala powder, black pepper powder and baking powder.

Add salt to taste , all purpose flour and mix.

Take a little portion from the mixture, round and tap in the middle with a finger.

Place a paneer cube in the tapping place and round it.

In this way make all other Kofta balls from the remaining mixture.

Heat 200 ml refined oil and add three koftas one after one.

Fry till dark golden brown and remove.

In an another Kadhai heat one tablespoon butter.

Add one cinnamon stick and 4 crushed cardamoms.

Add the smooth paste which is previously made for butter masala gravy.

When it starts to boil, add 1 cup milk.

Add each 1/2 teaspoon garam masala powder, turmeric powder, red chilli powder, cumin powder.

Add salt as per taste.

Add 1 tbsp kasoori methi.

Reduce the heat to low and add the fried koftas.

Don't stir at this time otherwise koftas can be broken.

Boil for 5 minutes on low heat and then turn off the gas.

Transfer it into a plate very carefully, garnish with chopped coriander leaves and 1 tsp butter and serve.