In a bowl add paneer, potato, mixed nuts, garam masala, salt & mix well. Make lemon size balls, roll them into corn flour and deep fry until turn golden brown in colour. For onion and tomato puree heat oil in kadhai and add onion, ginger garlic paste. sauté until it turns light brown in colour. Add tomatoes, butter chicken masala and cook until it starts leaving oil from the edges. Remove and make smooth paste into the blender.

Transfer it again into a pan and finish add in cashew nut paste; cook for another 4-5 minutes on low flame. Adjust salt if required. Add koftas and serve immediately. Top it up with fresh cream.