Matar Paneer Kofta: In a bowl put paneer , 1 tbsp arrowroot powder and little salt , mix very nicely , until a smooth mixture .
In another bowl combine peas mixture , 1 tbsp arrowroot powder and salt , mix well . Now with wet hands make a ball from the paneer mixture and flatten it in your palm . Place the dry nuts mixture in the center and seal it properly . In the same way flatten the peas mixture ball in your palm and place this paneer ball in the center . Seal it properly , giving it the shape of a thick cylinder .
Heat a pan with oil on low heat , place the ready kofta in the hot pan and roast it on low heat , by turning it at regular intervals , until it becomes light brown from all the sides . The kofta is ready .
For the gravy: Heat oil in a pan and put jeera , let it splutter , then add haldi , red chilly powder and dhania powder , mix well . Then add tomato puree and mix nicely . Cook on low heat , until all the moisture evaporates .
Then add malai , saute for a few seconds so that it merges well , then add kasoori methi . Now add saffron water and salt , let it simmer for 5 minutes on low flame . In the end add elaichi powder and mix well . For serving first pour the gravy in a bowl , then cut the kofta from the middle and place them on the gravy .
Tawa coriander naan: Mix curd and sugar , cover and leave it for half an hour , so that the bacteria activates . Mix together maida , salt , fruit salt and oil , mix well until it becomes a little crumbly. Now put the curd mixture in the maida and knead into a soft dough . Add some water if required. Cover the bowl and leave for 2-3 hours for fermentation .
After fermentation knead it once again nicely until it becomes smooth . Now heat a pan , first on high then make it low . Make balls from the dough and roll it with the help of some dry flour . First roll a little bit then sprinkle some kalonji seeds and coriander on the roti and again roll it into a roti , not round but a little longer. Now make the lower side of the rolled out roti with some water and place it on the hot pan , the wet one facing downwards , so that it sticks to the pan . Cook for a while on low heat then turn the pan upside down and again cook for a minute or until it becomes a little brown . Now turn the pan again and take out the cooked naan and if required again roast on direct heat . Apply some homemade white butter on the naan . In this way make all the naan .
Methi matar pulao: Heat ghee in a pan and put jeera and cloves , let them splutter then add peas , cover and cook for 5 minutes .
Then uncover it and add salt and kasoori methi , mix well . Then add dry nuts and rice , mix well , and cook for 3-4 minutes . It is ready to serve .
For serving: In one bowl take out the kofta curry , in another bowl take out the methi matar pulao and naan in another plate
