Take the crumbled paneer, boiled potato, and other ingredients in a bowl.

Mash well and divide into small balls. Roll between your palm to make even balls.

Heat a small kadai with oil and deep fry in batches.

Drain on a kitchen towel while you make your gravy.

Heat the milk and soak the saffron strands.

Heat a nonstick pan, add cumin seeds, ginger garlic paste, saute well.

Next, add the onion paste, saute until it changes colour.

Add tomato puree and cook on low flame.

Add Kashmiri Chili Powder and Garam Masala, simmer for 5 minutes.

Add the saffron milk, cashew nut paste, and continue cooking on medium flame until everything comes together.

Finally add the fried koftas, crushed Kasuri methi, and cream.

If you want the koftas to be well soaked, you can add them ahead, else you can have the koftas placed on the serving bowl, pour the gravy over it and garnish with cream.