Kofta - Wrap the paneer in a paper napkin to absorb excess moisture and then grate it in a mixing bowl. Add boiled and mashed potatoes and with the help of a palm knead well to combine together. Further add salt, and cardamom powder and gradually add maida till it forms like a dough. Cover and keep aside the prepared mixture.

Kofta Filling - Mix saffron strands in warm milk and keep aside. Heat ghee in a pan on low flame. Add chopped nuts and roast for a minute or two and remove in a mixing bowl. Add the rest of the ingredients mentioned for filling except oil. Also, add the prepared kofta mixture (2/3 tbsp) and mix well. The filling for kofta is ready.

Making Kofta - Now take a lemon-sized portion from the prepared kofta mixture. Flatten with hands, keep the prepared filling mixture in the center and properly seal from all sides to make a smooth ball. Similarly, make all the koftas from the mixture. Deep fry all the prepared kofta in hot oil on low flame till it turns golden brown from all sides and keep aside.

White Gravy - Take chopped onions, cashew nuts, and melon seeds in a pan. Add enough water and bring it to a boil. Stir and boil for 5 to 7 mins on medium flame. Remove scum formed on top if any. Switch off the flame, let it cool down completely and make a fine paste of it.

Heat oil and ghee in a pan on medium flame. Add jeera, and other whole spices and cook for 1 to 2 minutes. Now add ginger garlic paste and cook for a minute. Further add prepared paste, mix, and cook for 2 to 3 mins. Add green chili slit, cardamom powder, sugar, white pepper powder, and salt, mix well and add hot water to adjust the consistency. Mix well and cook for 8 to 10 mins stirring in between.

Further, add Kasuri methi, and garam masala, mix and cook for a minute or two. Strain the gravy and transfer it to another pan. Add salt if required. Add hot water to adjust the consistency if required. Add sugar, fresh cream or malai, and butter, and mix well. Switch off the flame. White Gravy is ready.