Add corn flour and 1/2 tea spoon salt in the Paneer and mash them to make a smooth mixture.
Take boiled Potatoes, add salt, turmeric powder, green chilli, ginger, coriander powder, and amchoor powder to it. Knead all the items to make a dough. Make 12-14 balls from the panner mixture and potato mixture as well.
Now take a ball of Paneer mixture, make a dent from hands into it and stuff it with the potato mixture balls. Close the dough from the edges and roll it back into a ball. Repeat the procedure with the other balls. Put all the balls in a plate and keep them in the refrigerator to set for 20 minutes.
Put some oil into the pan and heat it. Once the oil is heated to a desired temperature put 4-5 koftas into the pan and fry them till they get golden brown. Take them out on a plate and fry rest of the koftas in the same manner.
Stuffed Cheese Balls are ready to eat now. You can serve them as a starter.
Wash the tomatoes and cut them into big pieces, break the stem from the green chilli and break it into small pieces, peel the ginger and break it into small pieces as well. Now put all these ingrdients in the mixer and make a paste.
Pour oil in the pan and heat it. Add cumin seeds and heeng into the pan and roast them till they get Brown. Add turmeric powder, coriander powder to it. Roast the masala and add tomato paste and red chilli powder in it, stir the masala for 2-3 minutes till the tomato is properly cooked. Now add cream and roast the masala till the oil starts to separate or floats at the top.
Now add 2 cups of water(the quantity of water depends on the consistency of curry, increase the quantity of water, if you wish to make thin curry), salt and garam masala to the mixture. Cook the curry for 2 minutes and add koftas to it.
Stuffed Paneer Kofta Curry is ready. Take it out in a serving dish, garnish it with Green Coriander Leaves and serve it with chapatis, parathas or rice.
You can serve Stuffed Cheese Balls along with Coriander Chutney as a starter or for the breakfast.