First we will grind a paste of coriander,mint,green chili, ginger and garlic in a processor. Retain one tablespoon in the processor and remove the remaining paste in bowl. Now in the same processor puree the green peas into a fine paste.
In heavy bottomed vessel heat oil add in the green peas puree,and chic pea flour and stir the mixture till it leaves the sides of the pan and looks like a dough.
Remove this mixture in a plate and add little salt, 1/2 tsp each of chili powder, coriander powder and garam masala.
In a separate plate mash paneer along with a pinch of pepper and salt till its soft. Divide it into equal small lemon sized balls and refrigerate for some time. After some time remove from refrigerator.
Now take little green peas mixture flatten it between your palms and fill it with paneer balls in such a way that the paneer is not visible. Coat these balls with corn flour and again refrigerate.
In a pan heat butter and 3 tbsp oil and add all whole spices. Once they splutter add in onion paste and saute till the raw smell goes off. Next add in tomato puree and let it cook for some time.
Once oil start to float above the mixture add in the chili,coriander,mint,ginger and garlic paste. Saute it too. Now add all the spice powders and stir in well add in cashew almond paste combine it too.
Now add little water and let the mixture come to a boil.Check seasoning add salt if necessary and add kasuri methi and half of the cream and switch of the gas.
Deep fry the koftas by dipping them in slurry. Add them in the gravy right before serving. Garnish with remaining cream. Serve hot with roti.