Soak Cashew Nuts (10) in hot water for five to ten minutes and then grind it to a paste and keep aside. To a mixing plate or bowl add Potato (1 cup), Paneer (1 cup), Ground Turmeric (1/4 teaspoon), Red Chili Powder (1/4 teaspoon), Ground Cumin (1/4 teaspoon), Garam Masala (1/4 teaspoon), Fresh Cilantro (1 tablespoon), Corn Flour (1 tablespoon), and Salt (to taste). Combine well.
Take small portions out of the mix and roll it to balls. You can either deep fry the balls or use an appe pan and fry the koftas. Here I am using a appe pan or paniyaram pan. Pour one drop of Oil (to taste) in each hole of the appe pan. Place the koftas and cook in low flame by turning sides as necessary.
While flipping the koftas you can put a drop or two of oil. Fry until the koftas are light brown in color. Keep the koftas aside.
Slice the Onion (2).
For the gravy: To a pan pour Oil (1 tablespoon) and add Ginger Garlic Paste (1 tablespoon). Saute for two to three minutes and add sliced onion.
Chop the Tomato (2).
Saute for three to four minutes and add chopped tomato. Let it cook for three to four minutes, then add Salt (to taste), Ground Turmeric (1/4 teaspoon), Red Chili Powder (1/4 teaspoon), and Garam Masala (1/4 teaspoon). Saute till the raw smell of the spices is gone. Switch off the flame and let it cool well and then grind it to a fine paste.
Pour Oil (1 tablespoon) to a pan and add the Caraway Seeds (1/2 teaspoon). Once it crackles add the ground paste. Cook for a good eight to ten minutes in low flame. If the gravy is too thick add Milk (to taste) to achieve the desired consistency. Once done add cashew nut paste, Fresh Cilantro (1 tablespoon), and Fresh Cream (1 tablespoon).
Combine well and switch off the flame. Slightly crush the Kasoori Methi Powder (1 teaspoon) and add it to the gravy. When you are about to serve slightly warm the gravy and add your kofta balls and serve with rice, roti, naan, ghee rice, etc.