Peel the boiled potatoes and mash them in a large bowl until smooth, leaving no lumps; this ensures the kofta texture is uniform.

Finely grate the paneer and add it to the mashed potatoes, mixing gently to combine; the paneer adds moisture and richness.

Add 1 tsp turmeric powder, 1/2 tsp ground cardamom^[1][2], 1 inch grated ginger, 1 finely chopped birds‑eye chilli, a pinch of salt, and 2 tbsp chopped coriander leaves; stir until evenly distributed.

Stir in 3 tsp cornflour and 2 tbsp raisins; cornflour binds the mixture while raisins give occasional sweet bursts.

With clean hands, take about a tablespoon of the mixture and roll it between your palms to form smooth balls about 2‑3 cm in diameter; this size ensures even frying.

Place the formed koftas on a tray lined with parchment paper; keep the tray nearby the stove to avoid crowding the pan later.

In a deep, heavy‑bottomed pan, pour enough oil to submerge the koftas (approximately 2 inches deep) and heat over medium heat; test the oil by dropping a small piece of mixture – it should sizzle and rise to the surface quickly.

Carefully lower 4‑5 koftas into the hot oil using a slotted spoon; avoid splashing – keep your hands behind the spoon and wear a kitchen towel for grip protection.

Fry the koftas until they turn golden brown, turning them gently with the spoon every 30 seconds; this takes about 3‑4 minutes per batch.

Using the slotted spoon, remove the koftas and place them on a paper towel-lined plate to drain excess oil; set aside on a warm tray.

In a separate wide pan, heat 3 tbsp vegetable oil over medium flame; the oil should shimmer before adding spices.

Add 6 whole cloves, 1 inch halved cinnamon stick, and the slit green chilli; sauté for 20 seconds until fragrant – this releases the essential oils of the spices.

Add the roughly chopped garlic, ginger, and whole birds‑eye chilli; stir continuously for 1 minute, being careful of splattering hot oil – keep a lid nearby in case of flare‑ups.

Add the roughly chopped onion; cook, stirring occasionally, until the onion turns translucent and begins to brown at the edges, about 5 minutes; this builds the gravy’s base flavor.

Add the chopped tomatoes and 2 tbsp tomato puree; stir and cook for 4‑5 minutes until the mixture thickens and oil separates from the masala.

Sprinkle 1/2 tsp mild chilli powder (or Kashmiri chilli powder) and stir; this adds color and gentle heat without overwhelming the palate.

Add the soaked cashew nuts (if pre‑soaked, drain) and blend them directly in the pan using a hand blender, or blend separately to a smooth paste and return to the pan; this creates a creamy texture without dairy.

Pour in 200ml water, stir, and bring the gravy to a gentle boil; reduce heat to a simmer.

Add 1 tsp sugar and salt to taste; the sugar balances the acidity of tomatoes and the tang of amchoor later.

Add 1/2 tsp garam masala powder and 2 tsp mango powder (amchoor); stir and simmer for 2 minutes – these finish the gravy with warmth and a hint of sourness.

Gently place the fried koftas into the simmering gravy; spoon some sauce over each kofta to coat them fully.

Cover the pan and let the koftas soak in the gravy for 3‑4 minutes on low heat; this allows the flavors to meld without breaking the koftas.

Turn off the heat, garnish with freshly chopped coriander leaves, and let the dish rest for a minute before serving.