Grate the paneer and mash the boiled potatoes. Mix together with all the ingredients for the Koftas.
Bring them together with a gentle hand. Make small golf-sized balls.
Heat oil for deep frying in a thick bottom pan. Lower the flame and slide in a few koftas at a time.
Fry till both sides turn golden brown. Drain on a kitchen paper towel. Ready all the koftas and keep aside.
To make the gravy- Take ½ cup water in a pressure cooker.
Chop the onions into quarters and add to the cooker. Boil till one whistle.
When the pressure releases, take out the boiled onions and grind along with the water to a fine paste.
Immerse the tomatoes in boiled water for 5 minutes. Remove and immerse in cold water for 5 more minutes. Then deskin and grind to a puree.
Soak the cashew nuts in hot milk for 30 minutes and then grind to a paste.
In a pan, heat 2 tablespoons oil. Add the onion paste and stir fry on low flame till color change to light pink.
Add the Ginger-Garlic paste and cook for a minute. Now, add the tomato puree and let cook till it looks well fried.
Add the cashew nuts paste and again stir fry for a couple of minutes.
Add seasonings like salt, red chilli powder, haldi, jeera powder, coriander powder, garam masala powder and green coriander leaves.
Add as much water as per consistency preferred. Let it simmer for some time.
Lastly, add the fresh Cream and give a stir. Shut off the flame.
While serving, add the koftas and give just one boil as they are already soft.
Serving suggestion- Butter Naan and boiled rice.