Paneer Kofta curry

Another one from the movie "Lunch Box".
Remember how I wanted to eat the brinjal curry made in the movie? I had not watched the movie fully and the other day I sat and watched it for the sake of knowing what all curries she makes for her 'lover'(?).
She makes a paneer curry, which her husband loves and they show her rolling a paneer ball with 2 green peas inside. OOH! I knew I would / should try it out.
Result: Compliments from my daughter who was home for vacation..."Amma, You are the BEST cook in the World!" :D

Note: Make this curry when you want to impress people. It is rich and very tasty. You can make the balls and gravy much ahead of time. Just reboil and bring it all together just before serving.

Ingredients for 4 people:
For the Kofta:
Paneer - 100 gms (made from 1/2 lt milk)
Potato - 1 medium, boiled and grated
Corn flour - 1 tbsp
Green chilly - 1, chopped fine
Ginger - 1 tsp, grated
Salt to taste
Coriander leaf - 1 tbsp
Green peas - 2 per ball (or) any dry fruit like raisins, cashewnuts
Oil for deep frying

For the gravy:
Onion - 1 large, chopped fine
Tomato - 3
Ginger - 2 inch
Green chilly - 2
Garlic - 3 cloves
Cashewnuts - 8
Milk - 1/4 cup
Ghee / oil -  4 tbsp
Cinnamon stick - 1 inch
Jeera -1/2 tsp
Cloves - 2
Cardamom - 2
Salt
Turmeric powder -1 tsp
Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Jeera powder - 1 tsp
Coriander leaf for garnish
Grated cheese / cream for garnish

Method:
To make kofta balls
Mix all the ingredients mentioned under kofta together.
Now make balls and flatten. 
Place 2 green peas inside each ball and roll back into shape.
Deep fry till golden brown and keep aside.

To make the Gravy:
Grind the ginger, garlic and green chilly together.
Grind the cashewnuts with the milk into a fine paste.
Grind the tomato into a puree.
Heat the ghee / oil and splutter the whole spices - jeera, cinnamon, cloves and cardamom.
Into this add the chopped onion.
Once it turns golden brown, add the powders - salt, turmeric powder, chilly powder, coriander powder and jeera powder.
After 30 seconds, add the ginger- garlic- green chilly paste.
Fry for 30 seconds and add the tomato puree.
Bring to a boil and cook covered on a low flame for 5 minutes.
Once oil starts floating on top, add some water and bring to a boil.
Now add the cashew paste.
Boil and turn off flame.
Just before serving reboil and slide in the kofta balls.
Turn off flame almost immediately.
Carefully remove the balls to the serving dish and pour the gravy on top.
Garnish with coriander leaf and grated cheese.

Pictorial of Kofta:

Pictorial of Gravy: