Grate paneer in a bowl. If you are using home made paneer, take care that it is drained of water.

Boil potatoes and add them in the bowl.

Boil the carrot and green peas and drain all the water out of them. Add the boiled vegetables to the bowl. You can add any other vegetable of your choice, or skip adding them altogether. Adding some vegetables help the koftas to bind well and also increase the nutritional content.

Mash all the vegetables.

Add salt, garam masala, turmeric powder, red chili powder, coriander powder and cumin powder to the mixture.

Add corn flour or all purpose flour (maida). Optionally, you can also add some crushed nuts to the mixture.

Mix the spices and maida nicely with the mashed vegetables.

Divide this mixture into 8-10 equal portions. Shape these portions into round, oval or bullet shapes. Coat the koftas with plain flour or cornflour to absorb any excess moisture.

Heat oil in a kadai or a deep frying pan over medium flame. When the oil is hot, gently slide 2-3 balls in oil from side of pan.

Deep fry until the koftas turn golden brown. Take care when turning the koftas as they are very fragile.

Take out the koftas and drain the excess oil on an absorbent paper and repeat the process for remaining koftas. Keep the prepared koftas aside.

Now we start the preparation of gravy for the kofta. Chop onions, tomatoes, green chilies, ginger and garlic.

Heat oil in a pan and put jeera (cumin seeds) in it.

When they start to splutter add green chilies, garlic & ginger pieces to the oil.

Add chopped onions to the pan.

Saute them till they become soft and golden brown.

Then add chopped tomatoes and cook till the raw smell of tomatoes goes away.

Set the gravy aside and let it cool down slightly.

Roast some cashew nuts, making sure that they do not get burnt.

Add the roasted cashews to a food processor and grind them.

Add the prepared onion tomato gravy to a food processor or blender.

Grind it to a smooth paste. You can add a little water if required.

Heat oil in a pan. Add turmeric powder, red chili powder, coriander powder and garam masala to the oil. Cook for a few seconds.

Add the pureed gravy to the pan and mix it well with all the spices.

Cook for a few minutes and then add salt according to taste.

Now add heavy cream to the mixture. If you want to make the dish a little lighter, you can use milk instead of the cream.

Add some kasuri methi to the gravy and cook it for a few minutes.