Boil the potatoes & grate it and also grate paneer & take both in a bowl.Add Chopped green chilli chopped ginger, coriander leaves, chopped cashews, salt and corn flour into it. Mix it well and make koftas of it in any shape.
Take a kadhai, add oil into it, heat it and fry the koftas on medium flame.
For gravy, take a pan, add butter along with oil and then add cinnamon, black and green cardamom, bay leaf, cumin seeds, dry red chilli into it, stir it well and then add chopped onions into it.
As the onions start browning, add chopped ginger-garlic into it, cook it nicely and then all the dry masalas and salt into it. Cook it well and then add chopped tomatoes and cashews into it. Add 1/2cup of water & cook it well for 2 minutes on low flame.
As the tomatoes become little massy then switch off the flame and, cool it, take out the bay leaf and then grind it well and sieve the masalas.
Take a pan, add grinded masalas, kasoori methi and 1-2 cup of water to it( as required the consistency of gravy) and give it a boil and then add fresh cream into it, mix it and switch off the flame.
For serving, put the fry koftas on a plate, then pour the gravy over it. Garnish it with some coriander leaves and fresh cream and serve it.