Deep-fried potato and paneer balls in a rich, creamy tomato and cashew gravy.
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In a large bowl, mix the grated paneer, mashed potatoes, cornstarch, and a pinch of salt to form a smooth dough.
Divide the dough into small balls, stuffing each with a few raisins and chopped nuts if desired, then deep-fry until golden brown and set aside.
Blend the soaked cashews into a very smooth paste using a little water and set aside.
Heat oil in a pan and sauté the onions until golden brown, then add the ginger-garlic paste and cook for 2 minutes.
Add the tomato puree, chili powder, and garam masala; cook until the oil starts to separate from the masala base.
Stir in the cashew paste and a cup of water, simmering the gravy on low heat until it reaches a thick, velvety consistency.
Crush the Kasuri Methi between your palms and add it to the gravy along with the heavy cream, stirring gently.
Place the fried koftas in a serving dish and pour the hot gravy over them just before serving to prevent them from getting soggy.
