Paneer cheese kofta in cashew gravy

Firstly boil cashews, chopped onions and green chillies in about 3/4th cup of water. Once they are cooked well, let them cool down completely then make a nice paste out of it.

Now to prepare the koftas, Mash the boil potatoes and mix with grated paneer into this add 1 tsp garam masala and salt. Mix everything very well.

Take some of this mixture on your palm and stuff it with a dice sized cheese and then roll it. Dip this ball in milk and coat it well with bread crumbs.

When all the balls are ready deep-fry them until the outer layer turns nice golden brown.

Make the tomato puree and keep aside.

Now for gravy, In a pan take 3 tbsp oil on medium flame. Now put jeera, cinnamon and bay leaves. Once the jeera starts to crackle and you get nice aroma of cinnamon add the tomato puree.

Stir this well and add Turmeric powder, chilli powder and garam masala. Mix till all the water from tomato dries out and it starts leaving oil.

At this stage add in the previously prepared cashew paste. Mix everything very well.

Now add the Kasuri methi and cook for 2 minutes.

it's time to add in the cream, stir well. Place the koftas in the gravy and cook further for 1 more minute on low flame.

Garnish with Coriander leaves and serve hot with paratha, roti or naan.