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.
In the meantime, check on the gravy - turn off the stove. Discard the bay leaf and cinnamon stick. Let the gravy mixture cool down for 10 minutes before blending.
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.