Paneer stuffed cauliflower kofta curry | side dish for chapathi

Preparation

• For the koftas :
  Pressure cook potatoes until soft, peel off he skin and mash them well. Heat a pan with oil, add cauliflower and saute it well for 3 minutes until raw smell leaves. Close with a lid for 5 mins, stirring in between. In a mixing bowl, add mashed potatoes, cooked cauliflower, cornflour, pepper, salt, garam masala, baking powder and mix well. Make small balls , flatten them then keep paneer cubes inside and then close it as shown in the below pic. This is a sure a bit lengthy process, the moment you feel tired after all the lengthy cooking ur koftas bring a smile to ur face....Yes they are truely yummy and just melt in the mouth. You can deep fry them too, then drain it in a tissue for the excess oil to be absorbed. Ur koftas are ready now, keep it aside.
• For the gravy:
  Heat a pan with oil, add jeera allow it to splutter, add ginger garlic paste fry for 2 minutes. Then add tomato puree, allow it cook till raw smell of tomatoes leave.Add 1/4 cup water and allow it to boil. At this stage add garam masala,red chilli,coriander powders along with salt and leave it until the gravy is thick. Again,add little water, add coriander leaves and simmer for another 4-5 minutes. Add milk and cream and mix well,in low flame. When it is about to boil add the koftas and garnish with coriander leaves, switch off. Serve hot with phulkas / naans.