Step 1: Kofta Stuffing
Mix paneer, ginger, chilli, hazelnuts, and raisins in a bowl.
Add spices and salt to taste.
Mix gently and keep aside.

Step 2: Outer Layer
Combine paneer and khoya in a bowl.
Add spices, breadcrumbs, and cornflour.
Knead into a soft dough.

Step 3: Shaping & Frying
Divide dough, flatten each portion, and add stuffing in the center.
Seal into smooth balls.
Coat with crushed hazelnuts.
Deep fry at 160–170°C until golden brown.

Step 4: Yakhni Paste
Grind fried onion, hazelnuts, and parmesan cheese into a smooth paste.

Step 5: Yakhni Gravy
Heat a pan and add whisked curd.
Add cloves, cinnamon, green cardamom, black cardamom, and star anise.
Cook on low heat while stirring continuously.
Add salt, saunf powder, dry ginger powder, meat masala, and fried garlic paste.
Cook until the raw aroma disappears.
Add the prepared paste and mix well.
Add hot water to adjust the consistency.
Finish with ghee and mint powder.

Step 6: Final Assembly
Add fried koftas to the gravy.
Cook gently for 2–3 minutes so the koftas absorb the flavors.

Serve hot and enjoy this rich and aromatic Hazelnut Kofta in Yakhni Gravy.