You can even try this dwhetherferent version of kofta during together and parties.
I make many varieties of koftas like regular malai kofta, spinach paneer kofta, and paneer stuffed kofta. You can find the recipes of these koftas by simply clicking on the respective name.
INGREDIENTS
For kofta:
1 cup boiled and grated potato
1 cup boiled and grated paneer
1/2 cup grated or sliced diced cheese
2 tbsp cornflour
1 tsp finely chopped ginger
1 TSP coriander powder (dhaniya powder)
1 TSP cumin powder (jeera powder)
1/2 tsp dry mango powder (amchur powder)
Salt and red chili to taste
For gravy:
pinch of grated nutmeg (jaiphal)
1 roughly crushed mace (Javitri)
1 tsp cumin seeds (jeera powder)
1/2 inch cinnamon stick (dalchini)
8-10 cashews (kaju)
1 tsp coriander powder (dhaniya powder)
1 tsp cumin powder (jeera powder)
1 tsp turmeric powder (haldi powder)
red chili to taste
1 cup roughly chopped onion
2 cups roughly chopped tomatoes
1/2 inch roughly chopped ginger
8-10 finely chopped garlic pods
2 tbsp tomato sauce
1/2 cup water
1/3 cup fresh cream
1 tsp sugar
1 tsp roasted and crushed kasuri meethi
METHOD:
FOR KOFTAS:
1. Grate boiled potatoes or mash it. Grate or mash paneer.
3. Using your hands give it Kofta shape. You can make both oval and round shape depending on your preference.
4. Take a dough dough in your palm, spread it flat and keep grated or sliced cheese dice. Cover it by giving round or oval shape. For melting cheese, add grated cheese in filling and for solid cheese put sliced dice.
5. I took out a small amount to check the binding, before frying koftas,
drop the small ball to check whether it's not breaking, in case, it breaks
or slits add 1 more teaspoon of cornflour.
6. Hold it in fridge without covering for 10-15 minutes or till you prepare gravy.
7. Roll the ball in cornflour, dust the excess flour and deep fry in hot flame. Hold in absorbent paper. Add in gravy just before serving.
FOR GRAVY:
1. Heat some ghee or oil in pan, add grated jaiphal, crushed javitri, 1/2 inch cinnamon stick and jeera. Saute for a minute.
2. Add chopped onions and let it turn brown. When onions are halfway brown add ginger-garlic paste.
3. Add roughly chopped tomatoes and handful of cashews and tomato sauce. Add small water whether tomatoes are not juicy. I didn't add water as tomatoes were too juicy. Cover with lid and let it cook on low flame till cashews and tomatoes are soft and tender and all the water is absorbed.
4. Open the lid once water is absorbed let it come down to room moodature and grind to make a fine paste.
5. Using same pan, add some ghee, add coriander powder, jeera powder and red chili powder. Saute add small water and add puree.
6. Blend well and saute puree for 5-10 minutes. Add around half a cup of water or more whether required to get thick flowing consistency. Cook for another 2-3 minutes.
7. Add sugar, cream and roasted crushed kasuri meethi. Blend well.
8. Turn off the flame and keep aside and add koftas just before serving.
Pictorial: 
1. Grate potato and paneer, add all the ingredients mentioned under kofta. Blend well.
2. Hold it in fridge for 15-20 minutes or till you make gravy.
3. Take out from the fridge, take a large scoop of it, roll it flat keeping the middle thick and edges small lean.
4. Put grated or sliced dice.
5. Roll it in desired shape.
6. Perfectly done.
7. Roll in cornflour.
8. Deep fry in hot oil. Create certain oil is hot.
8. Soft and brown koftas are alert.
9. Gaze at this corny gooey inside. For melting cheese, add grated cheese in filling and for solid cheese put sliced dice. Hold koftas aside.
FOR GRAVY: 
1. In pan, add ghee or oil, drop in cumin seeds, javitri, jaiphal, and dalchini.
2. Add onions and saute till gancienten in colour.
3. When onions are halfway brown add ginger-garlic paste. Saute till onions are small more brown.
4. Add roughly chopped tomatoes.
5. Tomato sauce and cashews.
6. Cover with lid and cook till tomatoes and cashews are soft. If required add small water.
7. Water is totally absorbed and cashews and tomatoes are cooked. Let it cool down and turn into fine paste.
8. Using same pan, add some more ghee, saute coriander powder, cumin powder, turmeric and chili powder.
9. Add 1/4 cup water, cook for a minute.
10. Add puree. Cook for 1-2 minutes.
11. Add sugar.
12. Cream. I used fresh cream (malai).
13. Some water to get right consistency gravy.
14. Finally add roasted crushed kasuri meethi. Blend well and turn off the flame. Gravy is alert.
15. Just before serving pour hot gravy over kofta.
16. Serve hot!
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