Ingredients:

For making paneer:

Milk- 1 litre

Lemon- 1 or 2

For the filling:

Carrot- 1

French beans- 10

Shelled peas- 1 cup

Cashew nuts- 12

Unsweetened Khova- 1/2 cup

Salt - to taste

Oil- for deep frying

For gravy:

Tomatoes- 3

Onions- 3

Ginger- garlic paste- 1 tsp

Nutmeg- little

Garam masala powder- 1/2 tsp

Curds- 1 cup

Chilli powder- 11/2 tsp

Salt- to taste

Oil- 2 tbl.sps

Preparation Method:

1. Boil milk, squeeze lime.

2. When it curdles remove from fire, strain through a muslin cloth.

3. Knead the paneer into soft dough.

4. Do not throw the whey water has excellent nut rive value, use it for gravy.

5. Blanch tomatoes in hot water. Peel skin and make into paste.

6. Chop carrot and beans finely. Add peas, salt and steam.

7. Mix boiled vegetables with khoya, cashew nuts and a pinch of salt.

8. Divide paneer into small portions.

9. Take one portion flatten in the form of a cup, place a litlle vegetable filling inside, close and make a ball. Prepare all the balls like this till and the dough is over.

10. Deep fry in hot oil, until golden.

11. Heat oil in a kadai fry the sliced onions till transparent.

12. Add tomato puree, ginger-garlic paste, nutmeg, chilli powder, garam masala, beaten curds and salt.

13. Cook till the gravy is thick, add koftas just before removing from fire.

14. Serve garnished with silver paper and chopped coriander leaves.