In a large pot heat up the ghee and saute onions, ginger, garlic, and green chili until onions are translucent. Add the cashews and tomatoes. Cook this mixture until tomatoes are wilted down. Once tomatoes are wilted and mixture is cooked, turn off stove and set mixture aside.
While the mixture cools down, lets make the koftas. In a large bowl add your grated paneer and potatoes, rice flour, salt and red chili powder. Mix everything together and start forming them into round balls or small oval balls, I like to flatten them out a little bit
Heat up a frying pot and add the koftas in, fry them into small batches and not over crowding the pot. Take them out of the oil when they are golden brown, set aside.
Next were going to grind the gravy mixture we made before. Add everything in a blender everything until you have a smooth paste. Heat 1 tbsp ghee, add red chili powder, turmeric powder, and salt. Next add the blended gravy mixture and cook for 2-3 minutes.
Add crushed fenugreek leaves, garam masala, and cream of choice. Mix everything and cook for another 3 minutes. Check the consistency of gravy and add water as needed/desired. Next add the kofta to the gravy, garnish with chopped cilantro, and serve. Enjoy!