Step 1: Prepare the Koftas (Using the Appe Pan)

• In a bowl, mix grated potatoes and Mahout paneer.
• Add cilantro, chili, cashews, raisins, cornstarch, flour, salt, and pepper.
• Gently mix until the dough holds its shape. If it feels too wet, add a little more flour.
• Roll into small balls — about the size of a ping pong ball.
• Heat your appe pan on medium-low. Add a drop of oil into each cavity and brush it around.
• Place the koftas in each slot and cover with a lid. Cook for 2–3 minutes per side, turning gently with a skewer or spoon until all sides are golden and crisp.
• Remove and keep warm.

Step 2: Make the Silky White Gravy

• In a saucepan, bring 3 cups of water to a boil.
• Add chopped onions and cashews. Boil for 4–5 minutes until onions are soft.
• Drain the water, transfer to a blender, add ½ cup yogurt, and blend into a smooth, creamy paste.
• In another pan, heat 2 tbsp oil + 2 tbsp butter.
• Add cinnamon stick, cardamoms, and bay leaves. Sauté for 30 seconds.
• Add chopped ginger, garlic, and green chilies. Cook for 1–2 minutes until fragrant.
• Pour in the onion-cashew-yogurt paste and cook on low heat for 5–6 minutes, stirring frequently.
• Add salt, sugar, and white pepper. Stir in crushed kasuri methi and cream.
• Simmer for 2–3 more minutes until the gravy is silky and slightly thickened. Add warm water if needed to loosen.

Step 3: Assemble and Serve

• Place the warm koftas in a serving dish.
• Pour the hot gravy gently over them.
• Garnish with a swirl of cream and a sprinkle of kasuri methi or chopped cilantro.