A royal version featuring a mild, white gravy made from yogurt, cream, and poppy seeds.
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Mix the crumbled paneer, mashed potatoes, cornstarch, and a pinch of salt to form a smooth dough for the koftas.
Divide the dough into small balls, stuffing a raisin in the center of each, and deep fry until golden brown; set aside.
Grind the soaked cashews and poppy seeds into a very fine, smooth white paste using a little water.
Heat ghee in a pan and sauté the whole spices (cardamom, cinnamon, cloves) until fragrant.
Add the ginger-garlic paste and green chilies, sautéing on low heat to ensure the color remains white.
Stir in the cashew-poppy seed paste and cook for 3-4 minutes, then lower the heat and slowly whisk in the yogurt.
Simmer the gravy for 5 minutes, add salt and fresh cream, stirring gently to achieve a velvety consistency.
Place the fried koftas in a serving dish and pour the hot white gravy over them just before serving to keep them firm.
