Begin by boiling the potatoes.
Once the potatoes have cooled slightly or are warm, peel and grate them into a bowl.
Add grated paneer and all the other ingredients to the mashed potatoes, including salt as needed.
Mix thoroughly until the mixture forms a smooth, uniform dough. Cover it and set aside.
While the dough rests, rinse and finely chop 10–12 cashews and 1 tablespoon of raisins. These will serve as the sweet, tangy, and crunchy filling for the kofta.
Divide the kofta mixture into equal portions and shape each into medium-sized balls.
Take one kofta ball and flatten it with your palms. Place a small amount of the cashew and raisin filling in the center. If the mixture feels sticky, rub some oil on your palms before handling.
Gently bring the edges of the flattened kofta together and shape it into a smooth ball, ensuring the filling remains in the center.
Repeat this process with the remaining kofta mixture. Once done, cover the kofta balls with a lid and let them rest at room temperature.
Heat oil in a pan to 180–190°C. Carefully add a kofta ball to the hot oil.
Fry one side until it turns golden, then gently flip it using a slotted spoon to fry the other side. Continue frying and turning the koftas until they are evenly golden on all sides.
Soak Cashews in warm water. Take oil, add cloves, bay leaf, green cardamom, cinnamon stick and Jeera +Coriander seeds + green chili de-seeded. Now add chopped G&G add white chopped onion after 2 minutes add soaked cashews Now add 1 -2 Tsp. turmeric + 1-2 Tsp Kashmiri Red chili & tandoori masala add fresh tomato or tinned tomatoes & salt and cook it for 1 minutes. Take the whole mixture and blend it in a mixer jar, Add water
blending. Now take butter in the pan & add cumin seeds and Sieve the blended paste in the pan & then cook till it thickens, then add water if needed. Cook this for another 4-5min.
Finish with 2-3 Tbsp of fresh cream Ginger, green chili and green coriander. (adjust salt and consistency ).
