Instructions:
- Combine mashed potato, paneer, 3 Tbsp flour, minced chili, ginger, salt, and coriander. Mix gently until just combined. Chill the mixture for 30 minutes.
- Roll the chilled mixture into small, golf-ball sized spheres (koftas). Lightly coat each ball in the reserved cornstarch.
- Heat oil to 350°F (175°C). Gently fry the koftas in batches until evenly golden brown. Remove and drain excess oil on paper towels. Set aside.
- In a saucepan, melt butter/ghee and oil. Sauté chopped onion until translucent. Add tomatoes, soaked cashews, garlic, and ginger. Add 1 cup of water, bring to a boil, then simmer covered for 15 minutes.
- Let the mixture cool slightly, then blend until absolutely smooth. For a silky texture, pass the puree through a fine-mesh sieve, discarding any remaining solids.
- Return the puree to the clean saucepan over medium-low heat. Add turmeric, chili powder, and coriander powder. Cook, stirring constantly, for 3-4 minutes.
- Stir in garam masala, salt, and sugar. Let it bubble gently for 5 minutes. Reduce heat to low and stir in the heavy cream.
- Crush the Kasuri Methi between your palms and stir it into the gravy. Heat through gently without boiling. Gently slide the prepared koftas into the hot gravy just before serving. Serve immediately.