Crumble the cottage cheese and mash potatoes in a bowl.

Crumble khowa as well.

Soak cashew nuts in hot water for 10 minutes and use an immersion blender to make a smooth paste.

Now add chopped mint, besan, cornflour, salt, coriander powder, red chili powder, garam masala, and also cumin powder, and mix everything well.

Make small walnut-sized kofta balls of this mixture and keep them aside.

Heat oil for frying on low flame.

Now, fry kofta balls, 4-5 at a time, on low flame until brown in color.

In the meantime, heat a tablespoon of oil in a separate pan and cook the onion in it until pink in color.

Add tomatoes, garlic, and green chili to onions and cook it all until the tomatoes are soft.

Turn off the heat and cool the vegetables a little.

Use an immersion blender to blend the cooked vegetables to smooth consistency.

Take another pan and then add the remaining oil to the pan.

Now add the temperings.

Add the blended tomato mixture to the pan and cook it until the mixture starts to boil.

Add salt, garam masala, red chili powder, turmeric powder, coriander powder, and also cumin powder, and cook it all together for a minute.

Now add the khowa and also cashew nut paste and mix till the khowa mixes completely.

Add half of the cream to the tomato gravy and let it all boil once.

Now add about 2 cups of water and let the gravy boil. Add more water if you feel the gravy is too thick.

You can now add kasuri methi to the mixture.

Boil it for a minute or two.

Add the kofta balls to the gravy and cook for 2-3 minutes.

Instead, you can add the balls once the gravy is done as well without boiling those.

Now add the remaining cream and also the ghee.

Serve hot paneer kofta with naan, parantha, or chapatti, and enjoy!