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Boil and mash the potatoes.
Grate the paneer and mix it with the mashed potatoes.
Finely chop the onion, garlic, ginger, green chili and coriander leaves. Add them to the potato-paneer mixture.
Add garam masala, cumin powder, coriander powder, red chili powder and salt. Mix well.
Make small balls from the mixture and deep fry them until golden brown.
For the gravy, blend the tomatoes and cashews together.
In a pan, heat oil and add the blended tomato-cashew mixture.
Let it simmer for 5-10 minutes. Then add cream and mix well.
Add the fried koftas to the gravy and let it simmer for 2-3 minutes.
Garnish with coriander leaves and serve hot with naan or rice.