Grate the paneer. Peel the potatoes and break them in small pieces. Mix paneer, potato, green chili, ginger, ararot and salt. Mush and knead them to make a dough. Make round shaped pieces from the dough and fill 1 dry raisin and 2 to 3 cashew pieces in each dough piece. Around 12 to 15 round pieces can me made from the dough.
Put oil in the pan and heat it. Fry 4 to 5 dough pieces at one time (There should be some distance between the Koftas. Otherwise they will stick together and loose their shape). Fry them till they turn brown. After frying take out the koftas in a bowl. Like this, make all the koftas. Now koftas are ready.
For the preparation of curry: grind tomato, green chili, ginger and cashew nuts, finely in a grinder.
Put oil in the pan and heat it. Put coriander in the pan. when the coriander starts frying, put turmeric powder, coriander powder and kashmir chili powder in the pan. Then continue stirring and put the tomato paste in the pan, and fry them properly. After 3 to 4 minutes, put the cream in the pan and cook properly until the oil is seen on the Masala. Now pour a glass of water in the pan. Continue stirring with the stirring spopaneer-kofta3on till the gravy starts boiling. Put garam masala and salt in the gravy. Gravy is ready, put the koftas in the gravy and stir them with the stirring spoon. Cover the item for 5 minutes and then open the cover and mix cold milk in it. Paneer Kofta is ready now.
Take out the paneer kofta in a bowl and garnish it with green coriander leaves and cream. You can serve and eat paneer kofta along with chapatti, naan or bread.