First of all, roughly chop onion, tomato and chilli. Heat 1 tbsp oil in a pan, add all the dry spices and onion, ginger, green chilli and fry for 1 to 2 minutes.
After 5 minutes, when the onion becomes a little transparent, add tomatoes, cashew nuts, turmeric powder, coriander powder and Kashmiri red chilli powder and cook it covered till the tomatoes melt.
When the tomatoes become soft and mushy, turn off the gas and let the masala cool down.
When the masala cools down, remove the bay leaf from it and put it in a mixer jar and prepare a fine paste.
Heat 2 tablespoons of oil in a pan and add this ground masala into the pan.
Cook the spices till they release oil. After the oil is released, add 1 cup water, salt as per taste and 1 teaspoon sugar and cook till it comes to a boil.
Grate the paneer and potatoes.
Add ginger, green chilies, coriander leaves, cashews, raisins, black pepper, salt, and breadcrumbs according to the measurements given above and mix.
Shape them into small or big koftas and prepare them. Heat a little oil in a pan. Add all the koftas one by one and shallow fry them on high flame till they turn golden brown. You can also deep fry them if you want and take them out in a plate. Our koftas are ready. You can eat them as is with chutney or sauce. But we will serve them with a very tasty gravy.
Now place the ready kofta in a plate, pour hot gravy on top and garnish with cream and coriander leaves,,,,,Aloo Paneer Kofta Curry is ready to serve.
