1. In a medium bowl, take potato, paneer (3/4 cup), salt, red chilli powder, green chilli and cilantro. Mix. Add in cornstarch and all-purpose flour and knead into a dough. Make about 16 to 18 golf sized balls. Apply some oil on your palms to avoid the dough from sticking to your hands. It also helps in making the balls. If the balls are not binding then add a little more cornstarch.
2. Flatten each ball in the palm of your hand. Place a little of the finely chopped cashews, a little paneer (out of the reserved 1/4 cup) , carrot, cilantro and one or two raisins in the middle and gently bring the edges up and seal it. Make sure the formed ball is smooth and does not have a tear in it.
1. Heat a medium sized non-stick pan on medium-high heat. Add asafoetida and the onions, turmeric and salt. Fry for 5 -6 minutes, stirring frequently. Add the ginger-garlic paste, coriander powder and red chilli powder. Lower heat to medium. Fry for 2 -3 minutes. Add in the tomato puree,cook for about 7-8 minutes or until oil starts to separate. Stir often as it tends to burn quickly.
2. Add in the garam masala and mix. Add honey and let it come to a boil. Turn the heat down to medium-low and let it simmer for 1-2 minutes. Add the milk and simmer for 5 minutes. Check the consistency. If you like it thinner, you can add more milk and let it simmer for another 2 - 3 minutes. Remove from heat.
3. When ready to serve, place the koftas in the serving dish. Pour the gravy over it. Garnish with chopped nuts. Serve with tandoori roti, naan or cumin rice. ENJOY!
Ingredients:For the roti-
Whole-wheat flour or atta ............ 1 1/2 cup
All purpose flour ........................ 1/2 cup
Baking soda ............................. 1/4 tsp
Baking powder ......................... 1/2 tsp
Salt ....................................... 3/4 tsp
Sugar ..................................... 1/4 tsp
Oil ........................................ 1 tbsp
Yogurt .................................... 1/4 cup, well beaten
Warm milk ............................... 1/2 cup
Water ..................................... 1/4 cup
Atta for dusting
Ghee or butter
Method:1. Mix the flour, baking soda, sugar, salt and oil together.
2. Next add the yogurt and milk and mix. Add water as needed and mix to make a smooth firm dough.
3. Knead the dough for about 3-4 minutes. It should be softer that chapati dough. Set the dough aside and cover it with a damp cloth. Let it rest for 1 hour.
4. Turn the oven to high broil.
5. Divide the dough into 7-8 equal parts. Roll each dough piece into a smooth ball and press flat. Take each ball and press it into the dry flour on both sides which makes it easy to roll.
6. Roll each dough piece into 6-inch circles. Place them onto your baking/pizza stone in the oven closest to the heating element. You can place about 2 rotis on the baking pan/stone at a time. Cook for 3-4 minutes on one side, flip and cook for 1-2 min till few brown spots appear.
7. Take roti out of the oven and brush lightly with clear butter or ghee. Wait for 2 to 3 minutes before baking the next roti to allow the oven to reheat.