Directions

1. Mash the boiled potatoes in a bowl and add the grated cottage cheese / paneer, salt, milk, corn flour, chopped green chillies. Mix well.

2. Heat oil in a pan and take a medium portion of the potato mixture in a round shape. Repeat the same and complete making the mixture into round shaped balls.

3. Drop the aloo balls one after the one into the pan. Cook all the balls in a medium flame until they turn into golden brown colour. 

4. Transfer the fried aloo balls into a plate and keep them on a blotting paper.

5. In a blender add the cashews, garlic, ginger and chopped onions. Grind them into a smooth paste and keep aside. You can add a little water while grinding if you prefer to.

6. In a grinder add the chopped tomatoes and blend into a smooth paste.

7. Heat oil in a pan and add the onion paste. Saute the paste till the raw smell of the onions go away. 

8. Now add the tomato puree / paste / pulp along with the garam masala powder and chilli powder. Mix well and allow the gravy to boil till the raw flavour fades off.

9. Pour the milk into the gravy and turn off the flame after one boil. 

10. Now add the honey and salt. Give a thourough mix.

11. Add the aloo kofta to the gravy and garnish with cilantro leaves (optional). 

12. Serve hot with plain roti, nan, steamed rice or chapathi.