Grate the paneer/cottage cheese in a bowl and mash it well. Add mashed boiled potatoes, salt, coriander leaves and cornflour.

Make a tight dough by mixing all above ingredients.

Divide this mix into 12 equal portions so that you can make small balls out of each portion.

Put some oil in your palms and take one such portion and flatten it , add one cashew and one raisin in middle and then again seal this into a ball shape.

Repeat the process with rest of the portions.

Heat some oil in a kadhai or deep utensil.

Once the oil is hot turn the heat down to medium low and put one ball in hot oil if it is turning out well add rest of the paneer kofta and cook them till golden brown.

Fry the koftas till they are light brown and keep it aside.

For the gravy, heat a pan and then add oil.

Add bay leaf and cinnamon stick, cook them for about 30 seconds and add cumin seeds.

When cumin seeds start to crackle add onion paste and ginger and chili paste.

Cook for 5-6 minutes while stirring in between so that onion paste is light brown in color.

Now add fresh tomato puree and regular tomato puree together, turmeric powder, red chili powder, salt to taste and cook till mixture starts to leave the sides of the pan.

Add water and bring the kofta gravy to a boil.

Add cashew paste and allow it to simmer gently over low heat. Cook it for 5 minutes.

Add kasuri methi and switch off the heat.

Remove from heat and garnish.

Now keep the paneer kofta and gravy separately till you are ready to serve. Otherwise, kofta can turn soggy.

When you are ready to serve, serve gravy in a serving bowl and place kofta over the gravy and garnish with coriander leaves and cashew paste.