First make paste of chopped onions,ginger,garlic and green chillies. Alongside puree the tomatoes and keep aside. Also the nuts can ground to a fine paste with bit of water.

Boil and mash the potatoes. Steam the cauliflower and palak leaves. In a bowl, take the nicely mashed potatoes,paneer(homemade best),steamed veggies and add salt & pepper. Also bit of ajwain,chat masala. Mix well and aadd grated cheese and see no moisture is there. AdAdd a bit of maida or corn flour to bind. Make a golf size ball nicely and keep for frying later.

Makes around 15-20 balls. No need of frying altogether, but just the needed number and put into the made gravy.

Next,for gravy in a kadai,saute jeera along with onion mixture till oil separate. Add the masalas and mix well.

Add the tomato puree or paste and mix well. A rich color will come. Next,add the nuts paste. Nicely stir well,adding in tge vegetables stock or water enough.

Add the kasuri methi and cream. Last add the milk. Season with salt, pepper,sugar. You can add honey for sweetnes adjusted.

When the curry is to be served then only Fry the balls and mix gently with the gravy.

For the balls,always do the break or make test. Put one in and see. If it does not hold add more maida. BBut better  option is to dip in cornflour mixture and roll in breadcrumbs and Fry.

You deep fry as in the authentic way  or shallow fry for less oil or just microwave in crisp for healthier style.

Serve into gravy and garnish with the coriander leaves and bit cream. Best with naan,parata or rotis!!