Ingredients:

1. 2 cups Paneer (grated)
2. 2 medium Potatoes (boiled and mashed)
3. 2-3 Green Chilies (chopped finely)
4. 1 tsp Ginger (grated)
5. 3 tbsp Coriander Leaves (chopped finely)
6. 2 tbsp Corn Flour 
7. 5-6 Cashew Nuts (chopped)
8. Oil for deep frying 
9. Salt to taste

1. 2 large Tomatoes (puréed)
2. 10-15 Cashew Nuts (soak cashews in hot water for 20 minutes)
3. 3 tsp Ginger Garlic Paste
4. 1 tsp Green Chili Paste
5. 1 Onion (grated)
6. 1/4 tsp Turmeric Powder
7. 1 tsp Red Chili Powder
8. 1/2 tsp Garam Masala Powder
9. 2 tsp Coriander Powder
10. 1/2 tsp Dry Kasuri Methi 
11. 1 tsp Cumin Seeds 
12. 2-3 Cloves
13. 1 inch Cardamom 
14. 3 tbsp Oil
15. 3/4 cup Water
16. Salt to taste

• In a large bowl add grated paneer, mashed potatoes, corn flour, green chili, ginger, coriander leaves, salt and mix well.
• Grease palms with oil and divide mixture into equal portions.
• Prepare them into round shape balls.
• Heat oil in a kadai or pan, on a medium flame.
• Once done add the kofta balls and deep fry.
• Make sure to fry on a medium flame or it might break in between.
• Drain and transfer, set aside.

• Heat oil in a pan.
• Add cumin seeds, cloves and cinnamon.
• Sauté for a minute.
• Add onions and fry until translucent.
• Now add the ginger garlic and green chili paste.
• Sauté for 2-3 minutes.
• Add the tomato purée, sauté until oil starts to separate. (Around 3-4 minutes)
• Add cashew nut paste, turmeric powder, red chili powder, coriander powder, Garam masala powder, salt.
• Stir and cook for 2-3 minutes.
• Add Kasuri methi, water and cook for 8-10 minutes on medium to low flame.

• Add the fried kofta balls to it.
• Mix well and transfer it into a serving bowl.
• Garnish with grated paneer and serve hot.