Recipe Cook Time
For the gravy:
Heat 1/4 cup oil and saute the onions, garlic and ginger paste.
Add the tomato puree, haldi, lal mirch, garam masala and salt and saute till fat separates.
Add the khoya last, and some water to make a thick gravy.
For the koftas:
Wrap blanched spinach leaves around the mushrooms.
Mix the paneer, boiled potatoes and the kesar well.
Mould the mixture around spinach and mushrooms into the koftas. Fry.
Cut the koftas in two and add to the gravy.
Garnish and serve.