Anari Paneer Kofta has a signature taste of pomegranate seeds rolled as balls with paneer, khoya, spices,potatoes which are served in a toothsome gravy.
Mix all the ingredients for the kofta except pomegranate seeds in a bowl.
Make small balls from the mixture.
Flatten a ball and keep 3-4 pomegranate seeds in the centre.
Bring the ends together and make a smooth ball once again.
Make all the balls in the same manner.
Heat oil for frying the kofta in a pan.
Once the oil is hot, simmer the heat to medium and fry the koftas until golden brown.
Drain the koftas on a plate and keep aside.
For the gravy, heat 2 cups of water in a pan.
Add onion, ginger, garlic, green chilli, cashew nuts and melon seeds and cook for 6-8 minutes.
Drain the water and add the cooked onion mixture in a blender.
Blend to make a smooth paste.
Heat ghee in a pan.
Once the ghee is hot, add cardamom, cloves, peppercorn and tej paste and fry for a few seconds.
Add the onion paste in the pan.
Cook for 3-4 minutes.
Add tomato puree and curd and cook for another minute.
Add salt to taste, Kashmiri red chilli powder and garam masala powder and fry for a minute.
Add pomegranate juice, honey and cardamom powder.
Adjust the consistency of the gravy by adding some more water.
Bring the gravy to a boil.
Add fresh cream and cook for a minute.
Add kofta just before serving.
Garnish with fresh cream, pomegranate kernels and fresh coriander.
Serve hot with Naan or Laccha Paratha.