Boil potatoes until just done and not mushy. Crumble them and add to a mixing bowl along with crumbled paneer, ginger paste, maida, salt, garam masala 

Mix everything well and divide the dough to equal parts. Roll them to balls.

Deep fry in hot oil on a medium flame until crisp and golden.

Heat 1 tbsp oil in a pan. Add cardamoms, cloves, cashews and onions. Saute until onions turn transparent or golden.  Next add tomatoes & saute until they turn soft and mushy. or You can also pour half cup water & boil all the ingredients until soft.

Turn off the stove and cool completely.Blend this to a smooth puree.

Heat a pan with oil. Add bay leaf, cinnamon and cardamoms. Saute for a minute.

Add ginger garlic paste and saute on a low heat 

Pour the onion tomato puree. Mix it well and add chilli powder, garam masala, salt and sugar

Regulate the flame to low and add cream. Stir and turn off the heat. 

Pour the gravy into a container and put some Koftas into it.

Decorate it with fresh cream and coriander leaves