Baked Paneer Koftas in Curry

Method

1. 1Mix paneer, potato, besan, ginger-chilli paste, half tsp salt and garam masala; shape into 14 small balls.
2. 2Brush with olive oil; bake at 220C for 22 minutes flipping once till golden.
3. 3For gravy: gently bubble tomatoes, onion and cashews in 1 cup water 8 minutes; blend silky.
4. 4Heat oil, add ginger-garlic and chilli powder; pour in the puree.
5. 5Gently bubble 10 minutes till the gravy thickens and darkens; salt to taste.
6. 6Slip koftas in just before serving; finish with cream and kasuri methi — restaurant-style without frying.