Servings: 20 kofta (4 cups gravy).
FOR THE KOFTA: 2 large potatoes, peeled and cubed 8 ounces paneer, crumbled, or 1 cup 4% cottage cheese 1/2 teaspoon ground cardamom 1/2 teaspoon salt 2 tablespoons raisins 2 tablespoons salted cashews FOR THE GRAVY: 3 large tomatoes, chopped 1/2 cup plain yogurt 1/2 cup water 1/4 cup chopped cashews 1 tablespoon ginger garlic paste 2 teaspoons red chili powder, divided 1 tablespoon ghee or canola oil 2 teaspoons garam masala 2 tablespoons sugar 2 tablespoons dried fenugreek leaves 2 to 4 tablespoons heavy whipping cream, optional
