For Koftas - inner green core - heat oil in a pan and add Cumin seeds. Add fresh peas. Cover it for 1-2 mins tills peas get soften. Add turmeric and red chilli powder. Add boiled soya granules and garam masala. Add salt as per taste and cover it for 2-3 mins. Once cooked properly, cool it and grind it. If required you can add green food colour.

2nd layer - take shredded Paneer add some salt, cashews (cut in small pieces) and raisins. Mix it well.

Outer cover- mash the boil potatoes add salt, pav bhaji Masala, corn flour, red chilli powder and little turmeric. If required you can add orange food colour as well. Make a small ball of pea mixture and cover it with paneer dry fruit layer. Make a tight ball, use little oil if required. Then put a mashed potatoes Masala layer. Now deep fry these balls and keep aside.

For Gravy - take good amount of oil in a pan and add ginger garlic paste and fry the onions till they get nice golden brown colour. Do not deep fry. Cool it and make a fine paste using little water.

Peel off the blanched tomatoes and make a puree with soaked cashews. Now heat the leftover oil of pan and add thus puree. Keep stirring till it gives nice orange red colour.

Add the onion paste to the the tomato gravy. Cover the lid for 4-5 mins. Once the Masala is almost done add turmeric powder, red chilli powder and salt as per taste.

Add some water and cover the lid for 4-5 mins on low flame. Add butter paneer Masala and cream, again cover it for 2-3 mins. Add little water if required.

For Serving- Take out the gravy in a bowl and put the Koftas. Don't forget to cut koftas in half for nice presentation. Add butter and fresh cream on the top of the gravy.

You can completely skip the onion paste step and can keep it a simple tomato gravy. Kofta has so many flavours in it. Try to avoid adding any Masala in large quantity so each layer can give you it's distinct flavour. #flavoursofbhopal