Grind the almonds and cashews with ¼ cup of curd to a fine paste. Grind the onions, ginger and green chillies to a fine paste.
Heat ghee in a kadai, add the ground onion paste. Cook on low flame till it turns golden brown and ghee separates. Do not let it turn brown be keeping it on high flame.
Add the almond cashew paste. Cook for 2-3 mins on low flame till it is a little dry. Add garam masala, red chilli powder and salt. Stir and mix well.
Add kasoori methi and stir for 2 minutes
Add 1 ½ cups of water to thin down the gravy. Boil on low heat for 4-5 minutes. Remove from heat and cool.
Add kesar milk and cream and cardamom powder. Bring it to a boil on low heat.
To prepare the koftas, mix grated paneer, potatoes, coriander leaves, garam masala, red chilli powder, salt and corn flour. Mix well till smooth.
Make 10-12 balls press it a little and place a raisin in the centre. Make it a ball again. Roll the koftas in maida to coat them lightly with maida.
Deep fry the koftas 2-3 at a time in medium hot oil. Keep aside.
At the time of serving, Place the koftas on a serving platter, and pour the warm gravy on top. Garnish with cream and coriander leaves. Serve with naan, paratha, chapatti or jeera rice.
