In a medium mixing bowl mix potatoes, paneer, green chili, ginger, salt, ground black pepper, coriander, corn starch and baking soda. Mix and knead the mixture until it is well combined and smooth without any lumps.

Take approximately 2tbsp of mixture and make the balls of small lime sized. Deep fry these Kofta on medium flame until golden brown and crispy outside.

Remove from the oil and place on the absorbent paper. Set aside.

Heat oil in a pan and add bay leaf, cinnamon stick, cardamoms, cloves and pepper corns. Sauté the whole spices until fragrant. Then add cumin seeds. After cumin seeds change color, add asafoetida, ginger, red pepper and chopped tomatoes.

Grind this mixture to fine puree and then strain the puree through strainer.

Heat 1 teaspoon oil in a pan and add tomato puree. Add 1tsp red chilli powder, 1tsp sugar and bring this puree to boil while mixing continuously. Add water for desired consistency or as needed.

Taste and add salt if needed. Once the gravy is cooked through, add dried Kasoori methi and turn off the heat.

Take this gravy into serving bowl and add Kofta. Garnish with little cream if desired and serve hot with Roti, Paratha or Naan.