Deep-fried paneer and potato dumplings served in a silky, rich tomato-cream sauce.
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In a large bowl, combine grated paneer, mashed potatoes, green chilies, and cornstarch; knead into a smooth dough without overworking.
Divide the dough into small balls, flatten slightly, place a few chopped cashews and raisins in the center, and seal them into perfect spheres.
Deep-fry the koftas in medium-hot oil until they reach a uniform golden-brown color, then drain on paper towels and set aside.
Heat oil in a heavy-bottomed pan and sauté the onion paste until golden, then add ginger-garlic paste and cook until the raw smell disappears.
Stir in the tomato puree, red chili powder, and salt; cook on low heat until the oil separates from the masala base.
Add a splash of water to reach a silky consistency, then whisk in the heavy cream and simmer gently for 3-4 minutes.
Crush the kasuri methi between your palms and sprinkle it along with garam masala into the gravy for an aromatic finish.
Place the fried koftas in a serving dish and pour the hot gravy over them immediately before serving to prevent them from becoming too soggy.
