Soak the saffron in 1/4 cup of warm milk, keep aside.
Soak the peanuts and raisins in warm water for 15 odd minutes. Drain the water and make a smooth paste with very little water.
Soak the poppy seeds in warm water for 15 odd minutes. Drain the water and make a smooth paste with the green chilies.
Heat oil in a pan, when smoking hot, temper with crushed cardamom, cloves and bay leaves. Saute for a couple of minutes, allow the spices to release their aroma.
Now add the poppy seed paste and ginger paste, saute for a minute or two.
Add the whipped yoghurt, peanut and raisin paste, turmeric powder, red chili powder and salt, saute for 4-5 minutes till oil starts to release from the masala.
Add 1/4 cup of warm water, rest of the milk and bring to a gentle simmer. Add the saffron infused milk, simmer for another 2-3 minutes.
Gently place the fried koftas in the gravy and simmer for a further 3-4 minutes over a low flame.
Finish with a generous dollop of ghee. Keep aside.