Rattan Manjusha and Ultey Tawe Ka Parantha

Ingredients

• For the kofta:
  
  200 g spinach
  
  200 g paneer, grated
  
  2 Tbsp cornflour
  
  1 tsp green cardamom powder
  
  Salt to taste
  
  1 liter oil (for frying)
  
  
  For the kofta stuffing:
  
  1 walnut, shelled
  
  6 almonds
  
  6 cashew nuts
  
  8 raisins
  
  1 anjeer, dried
  
  1/2 tsp honey
  
  1 Tbsp fresh coriander
  
  1 tsp green chilli, chopped
  
  1 Tbsp ginger, chopped
  
  1/4 cup khoya
  
  1/2 tsp garam masala
  
  1/2 tsp green cardamom powder
  
  
  For the tomato puree:
  
  1 kg tomato
  
  1 cup onion, sliced
  
  4 cloves garlic
  
  1/2 inch piece ginger
  
  3 green chilli
  
  1 Tbsp kasoori methi
  
  1 tbsp desi ghee
  
  1 tsp sugar
  
  Salt to taste
  
  
  For the manjusha gravy:
  
  2 Tbsp oil
  
  2 Tbsp ginger paste
  
  2 Tbsp garlic paste
  
  2 tsp degi mirch
  
  1/2 cup brown cashew nut paste
  
  1 cup cream
  
  1/4 cup khoya
  
  1/2 tsp kastoori methi powder
  
  1 tsp garam masala
  
  1 tsp sugar
  
  1 tsp honey
  
  Salt to taste
  
  
  For the ultey tawe ka parantha:
  
  300 gms refined four
  
  250 g milk
  
  25 g cashew nut paste
  
  50 g dalda
  
  75 g desi ghee
  
  5 g salt
  
  5 g sugar