Boil 2 russet potatoes (I only used 1, but just in case). For Paneer - add hot water to store-bought paneer and let it sit for 20 minutes. This will help ensure the paneer is soft.

For the gravy - chop the green chilies, garlic, and ginger, Also rough chop the tomatoes and onions - doesn't have to be finely chopped.

Heat up a dutch oven on medium heat, once hot, add oil followed by a bay leaf, cinnamon stick, cumin seeds, cloves, and green cardamom. Saute for a minute.

Add the onions. Saute for 2 minutes until translucent. DO NOT BROWN THE ONIONS!

Add the ginger, garlic, and green chilies. Saute for 2 minutes.

Now add the tomatoes followed by salt, coriander powder, red chili powder, Kashmiri chili powder (like paprika), and turmeric powder. Saute for 3 minutes until the tomatoes soften slightly.

Add the unsalted cashews. Saute for a minute.

Add 2 cups of water. Stir well.

Cover and cook for 5 minutes on low-medium heat.

In the meantime - prepare the kofta. In a bowl, grate the softened paneer, boiled potatoes, and ginger. Also add chopped green chilies, cornstarch, salt, fresh cilantro, chopped cashews, raisins, and ground cardamom.

Mix well. You'll need to use your hands to mash the mixture.

Evenly divide kofta mixture and form kofta balls. Set aside.

Back to the Kofta - heat up a castiron skillet on low-medium heat. Let the castiron heat up for 4-5 minutes until nice and hot. Add 1 tbsp avocado oil. Swirl the oil around.

Place all the koftas on the skillet. Let the koftas brown slightly for 2 minutes.

Using a spatula, gently move the koftas around. Let it sit for 1-2 minutes.

Notice the koftas are starting to brown. Cook on all sides little by little. Start moving the koftas to an area where the oil settles - my oil tends to flow towards the right, so I moved my koftas to the right. Cook for about 5 minutes - turning occasionally.

At this time I added another 1/2 tbsp of oil, cook the koftas on the sides where it's still white. This will take about 5 more minutes.

Now the koftas are done. Don't over brown them, but make sure it has a nice golden brown color. Turn off the stove and set aside.

Transfer the cooled gravy to a NutriBullet or blender.

Blend until nice and smooth, about 1 minute.

Pour the gravy through a sieve and back into the same dutch oven pot.

Add milk (we are not adding cream). Stir.

Simmer for 10 minutes on low heat.

Once done, this is what you should have. Taste the gravy, adjust salt as needed.

Add gravy to a serving bowl followed by koftas. Garnish with fresh cilantro, a sprinkle of Kashmiri red chili, and I used 2 teaspoons of heavy cream for photography and presentation.