Instructions:
- Prepare Potatoes: Boil, peel, and thoroughly mash the potatoes. Ensure they are completely cool to prevent a sticky dough.
- Combine Kofta Ingredients: In a bowl, mix the mashed potato, crumbled paneer, flour/cornstarch, minced chili, grated ginger, and salt. Do not overwork the dough.
- Shape Koftas: Gently roll the mixture into small, uniform balls (about 1.5 inches in diameter). Keep them compact.
- Heat Oil and Fry: Heat oil in a deep pan to about 350°F (175°C). Carefully drop the koftas into the hot oil, frying in batches until evenly golden brown on all sides (about 4-6 minutes). Remove and drain on paper towels.
- Sauté Aromatics for Gravy: In a saucepan, briefly sauté the chopped onions and tomatoes in a splash of butter/oil until softened (about 8 minutes).
- Blend Base: Transfer the sautéed tomatoes/onions, the soaked and drained cashews, and enough fresh water to the blender. Blend until completely smooth, aiming for a silky texture.
- Strain Gravy (Crucial Step): Pass the blended puree through a fine-mesh sieve into a clean pan, pressing firmly to extract all the smooth liquid and discarding any remaining pulp.
- Temper Spices: In a separate small pan, melt the remaining butter/ghee. Add cumin seeds and bay leaf. Once fragrant, add turmeric powder, coriander powder, and Kashmiri chili powder. Sauté briefly for 30 seconds.
- Simmer Gravy: Pour the strained puree into the tempered spices. Add sugar and salt. Bring to a gentle simmer, stirring often, for 10 minutes until the gravy thickens slightly.
- Enrich and Finish: Stir in the garam masala and heavy cream. Taste and adjust salt/sugar as needed. Simmer for 2 more minutes; do not boil after adding the cream.
- Assemble and Serve: Gently place the fried koftas into the warm gravy just before serving. Garnish generously with fresh cilantro.