Boil and mash the Potato until smooth, then crumble in the Paneer and mix well; add Cornflour to bind, finely chopped Green Chili, grated Ginger, chopped Raisins and Cashews for texture, plus Garam Masala, Ground Cumin and Salt to season; shape the mixture into golf‑ball sized koftas.
Heat a shallow layer of Neutral Oil in a skillet and fry the koftas over medium heat until golden and crisp on all sides, then drain on paper towel and keep warm.
For the gravy, warm Ghee in a heavy pan and temper with Cumin Seeds, a Bay Leaf, a couple of Green Cardamom, Cloves and a Cinnamon Stick until fragrant.
Add chopped Onion and cook slowly until deep golden brown, then stir in Ginger-Garlic Paste and sauté briefly to remove the raw aroma.
Add chopped Tomato and cook until soft and oil separates, then sprinkle in Coriander Powder, Turmeric Powder and Kashmiri Red Chili Powder; cook the spices for a minute.
Transfer the onion-tomato mixture to a blender with a small handful of the reserved Cashews and about 1/4 cup Water; blend to a smooth, creamy paste and return it to the pan.
Simmer the paste with a little more water to reach a velvety gravy consistency, then stir in a pinch of Sugar and crushed Kasuri Methi to balance the flavors.
Finish the sauce by stirring in Heavy Cream and a knob of Unsalted Butter off the heat for extra silkiness, adjust seasoning with more Salt if needed.
Gently add the fried koftas to the simmering gravy just before serving so they soak up some sauce without falling apart, garnish with chopped Coriander and serve hot with naan or steamed rice.
