Once the onions turn translucent, add 1 chopped tomato and 3 tbsp cashews. Mix well.
Once tomatoes turn soft, turn on flame. Let this completely cool and grind puree.
Now, lets prepare the Koftas. Add 1 cup paneer (grated), 1tsp ginger garlic paste, 2-3 green chili (chopped), ,2-3 tbsp cashews (broken), 2 tbsp coriander ( chopped), salt as per taste. Mix well.
Add 1 tsp chili powder, 1 tsp kitchen king or garam masala and 1/2 cup Gulab Jamoon Mix. Mix to incorporate evenly
Add water, little at a time, and mix.
The kofta dough is ready. Shape and get ready for frying!
Heat oil in low flame for frying.
This is critical, because if the oil is too hot then the Kofta balls will not cook thoroughly and if the flame is too low, they will break apart. You can test the oil by dropping a little piece of Kofta dough in the oil. The Kofta should take about 3 seconds to rise to the top.
Once oil is ready, gently place the Kofta balls in oil. Do not disturb for few minutes. After 3 minutes, you may gently turn the sides for frying
Once all sides are evenly fried, drain and keep aside. Repeat for remaining batches
Perfectly cooked Kofta ball has to be crispy outside and soft inside!
Now lets prepare the gravy. Heat oil in pan, add 1tsp cumin seeds
Once cumin seeds splutters, add the tomato onion puree. Mix well.
Add required salt, 1 tsp chili powder, 1/4 tsp turmeric and 1 tsp garam masala. Let the mixture cook for 3 minutes in medium-low flame.
Now, add 1/2 cup cream.
Let the gravy remain simmer for another 2 minutes.
Gravy is ready. Turn off flame.
Place the Kofta balls in gravy and cover with gravy.