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.

Make the Silky White GravyIn 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 tablespoon oil + 2 tablespoon 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.

Assemble and ServePlace 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.