Ingredients :
330 gm. Paneer, 1/3 cup Flour, oil, 3/4 cup Button mushrooms, 30 gm. Chinese mushrooms, 1 tsp. unsalted butter, Cooking oil, 1 tsp. Sage, A few Coriander springs, 1 tsp Ginger, 2 Green Chilies, 3 1/2 tsp. Desi Ghee, 1/4 tsp. Fenugreek seeds, 3 1/2 tsp. Garlic paste, 1 3/4 tsp. Ginger paste, 1/4 tsp. Turmeric powder, 1/4 tsp. Red chilly powder, 1/4 cup yogurt, 4 tbsp. fried onion paste, 20 g./1/2 tsp Cashew nut paste, 175 gm. fresh tomato puree, 4 1/4 cups vegetable stock, to taste salt, 1/4 tsp. green cardamom powder, 1/4 tsp. Nutmeg powder, 1/4 tsp clove powder, 1/4 tsp cinnamon  powder,1/4 tsp. Rose petal powder, 4 tsp. cream.

Method :
Mash 300 gm. paneer. Add flour. Mix Divide into 8 portions. Make balls. Remove lower stalks, wash and chop button mushrooms. Soak oyster mushrooms in hot water  for 10 minutes. Drain and wash. Soak again in hot water for 5 minutes. Or until soft and fully swollen. Drain, squeeze out excess water. Remove stems and oyster mushrooms. Sauté over medium heat until liquid evaporates. Remove and cool. Mash remaining paneer. Finely chop sage, coriander sprigs, ginger and deseeded green chilies. Put ingredients in bowl. Add mushrooms & salt. Mix well. Divide into 8 portions. Flatten paneer balls between palms. Place filling inside. To cook Heat oil in kadhai. Deep fry kofta over heat until light golden. Place on absorbent paper.

Heat desi ghee in pan. Add fenugreek seeds. Stir over medium heat until seeds crackle. Add garlic and ginger pastes and stir fry for 1 minute. Add garlic and ginger pastes and stir fry for 1 minute. Add turmeric, red chilly powder and salt (all dissolved in 30 ml. water). Stir until liquid evaporates. Remove pan from  heat and stir in yogurt. Return  pan to heat and stir fry until fat leaves sides. Add fried onion paste and stir for seconds. Add cashew nut paste and stir for seconds. Add tomato puree and stir  fry until fat leaves sides. Add vegetable stock. Bring to boil, then reduce heat and simmer until of spoon-coating consistency. Remove and pass gravy through fine muslin into separate pan. Return gravy to heat. Stir in cream. Gently add fried kofta and simmer until gravy thickens. Approx. 5 minutes. Sprinkle green cardamom and rose petals powders. Stir carefully. Remove and adjust seasoning.