 Potato – 250 gms
 Tomato – 250 gms
 Boiled peas – 1 cup
 Onion paste – 2 tsp
 Cooked rice – 1 ½ cup
 Grated coconut – 1 cup
 Curd – 1 cup
 Oil to deep fry
 Turmeric powder – 1 tsp
 Chili powder – 1 tsp
 Coriander powder – 1 tsp
 Butter – 2 tbsp
 Fresh cream – 2 tbsp
 Cashew nut – 12
 Almond – 7
 Raisins – 15
 Chopped Coriander leaves – 1 cup
 Ginger-chili paste – 2 tsp
 Paneer/cottage cheese – 150 gms
 Salt to taste
 Water – 1 cup

Method :

 Grind the tomatoes and keep aside.
 Boil, peel and mash the potatoes.
 Add cooked rice, coriander leaves, ginger chili paste, salt and grated coconut to the mashed potatoes. Knead and divide into 12 portions and make rounds.
 Chop the cashew nuts and almonds finely.
 Add raisins and chopped nuts to paneer/cottage cheese and make 10 rounds.
 Now press the potato rounds and stuff in the paneer rounds. Seal them properly and make rounds.
 Deep fry them in oil and keep aside.
 Heat butter in a pan. Sauté the onion paste till golden brown.
 Add the tomato puree, salt, turmeric powder, chili powder, coriander powder and sauté till the oil starts separating.
 Add 1 cup water and let it boil. Add the boiled peas and let the gravy boil for 5 minutes.
 Add the beaten curd and put off the flame.
 Mix properly and add the koftas.
 Serve hot garnished with coriander leaves.