Soak dry fig in water overnight. Drain the water from the fig (anjeer) and chop them very fine. In a bowl, add chopped fig, dry fruits, chopped green chili, a little salt and cinnamon powder. Mix it and keep it aside.
In a mixing bowl, add grated paneer, grated carrot, coriander leaves, corn starch, garam masala powder, bread crumbs, chili powder, ginger paste and salt to taste.
Mix all the ingredients nicely and make a paneer dough.
Make, lemon size, round paneer balls from the paneer dough, Take one ball and dust it with cornstarch, make a “well” at the center and drop about 1 tsp of fig stuffing into it and close the well. Continue to make a round ball. Make all balls following the same process.
Heat a paniyaram pan at medium heat. Once it’s hot, sprinkle some oil in the cavities. Place the stuffed paneer ball in the hot pan and roast it from all sides till it has a golden brown color. If paniyaram pan is not availablel you can shallow fry the kofta balls in a pan.
Once it’s done, place the kofta balls on a tissue paper so that it absorbs the excess oil. Make all koftas following the same process. Keep them aside.
For Curry
To make roasted methi (fenugreek) leaves, see the recipe link mentioned below in recipe notes.
Heat oil in a kadhai at medium heat. Add cumin seeds, and bay leaves into the hot oil. Once cumin seeds turn brown, add all the whole spices listed in curry ingredients list. Saute it for few seconds. Add chopped onion, ginger-garlic paste and a little salt. Saute it for about 12 mins till the onions get a slightly golden brown color. Add cashew nut, turmeric powder and chili powder; saute it for another 30 seconds.
Add chopped tomatoes and beetroot into it and cook it till the tomato gets mushy. Once it’s done, turn off the heat and let it cool. Once it cools down, grind it and make a fine paste. Add a little water while grinding if required.
Strain the ground paste using a big strainer into same kadhai which we used to cook the curry. Place the kadhai on the stove and turn on the stove at medium heat. Let the curry come to boil, add roasted methi, coriander & cumin powder, garam masala, kasoori methi and honey. Stir the curry nicely and let it cook for 3 more minutes. Stir it regularly. Add 1 cup water and let it boil for another 1-2 minutes.
Add cream to the curry and stir nicely. Turn off the heat. Cover it for 5-6 minutes.
Transfer the curry into a serving bowl. Place the koftas into the curry. Garnish with some grated paneer, carrot and coriander leaves.
Methi malai kofta curry is ready to be served.
Serve it to your guest with naan, fulka, jeera rice, or parathas.