Ingredients of Malai kofta with spicy gravy

1 -  800g potatoes, peeled
2 - Five tablespoon plain flour
3 - Two Eggs ( beaten )
4 - 100g fine breadcrumbs
5 - Oil for frying
For the filling :
1 - Two heaped tbsp grated paneer cheese
2 - Five cashew nuts, chopped
3 - One tablespoon raisins
4 - 2-3 Green Chillies ( finely Chopped )
5 - ¼ tsp sugar
6 - One teaspoon each ground Coriander Cumin and Chilli powder
7 - ½ tsp cardamom powder
8 - Three tablespoon vegetable Oil or Ghee
For the gravy :
1 - Two medium onions ( Chopped )
2 - Three Garlic Cloves ( crushed )
3 - Large piece Ginger ( Grated )
4 - Two teaspoon poppy seeds ( Crushed to a powder )
5 - One tablespoon peanut or cashew Nuts
6 - Three tbsp vegetable Oil
7 - Three large tomatoes ( pureed )
8- One teaspoon Chilli powder
9 - ½ tsp each Garam Masala, ground Coriander, Cumin and Sugar
10 - Flaked almond and single cream, to serve

How to Prepare :

Boil the potatoes until tender, then drain, return to the pan and put over a low heat to steam dry for a few minutes. Mash with some seasoning and cool.
Mix all the filling ingredients together. Make 12 balls of potato. Take one, press your finger into it to make a little hole, then place a little of the filling mixture into the center. Pinch the potato back over to seal and shape into a round. Repeat with remaining potato balls and filling. Roll each kofta in flour, dip in the beaten egg, then roll in the breadcrumbs. Fill a deep saucepan halfway with oil, and heat until a small piece of bread browns in 20 secs. Fry the koftas in batches for a few minutes until it become golden, then set aside on kitchen paper.
For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a purée. Heat the oil, then fry the onion puree until just turning brown. Add the pureed tomatoes, spices and sugar. The gravy should be quite thick, but if you want to thin it down a bit, add a little water.
When the gravy comes to a boil, add the koftas. Heat through and serve with a drizzle of single cream and some flaked almonds scattered on top.