Mix the grated paneer, mashed potato, and cornflour together in a bowl, kneading gently into a smooth, non-sticky dough that holds its shape.

Divide the mixture into equal portions, stuff each with a few chopped cashews and raisins, roll into smooth balls, and chill them so they firm up and hold together while frying.

Heat the oil in a kadai and deep-fry the koftas in batches, turning gently, until they are evenly golden brown all over, then drain on paper towels.

Roughly chop the onions and tomatoes, and soak the cashews for the gravy so they blend into a smooth paste later.

Melt the butter in the kadai, add the cumin seeds and let them sizzle, then add the chopped onions and sauté until soft and translucent.

Add the ginger-garlic paste, chopped tomatoes, and soaked cashews, and cook, stirring occasionally, until the tomatoes turn soft and pulpy.

Cool the mixture slightly, blend into a smooth paste, return it to the pan with the turmeric and red chili powder, and let it simmer gently to cook out the raw taste.

Stir in the fresh cream and sugar, and let the gravy simmer gently until it turns glossy and slightly thickened.

Just before serving, gently place the fried koftas into the hot gravy, spooning it over the top rather than stirring so they don’t break apart.

Sprinkle the garam masala over the gravy and garnish with chopped coriander leaves before serving hot.