Dry roast 1 teaspoon of cumin seeds & dry red chillies together and then grind them into a fine powder

Make a paste out of ginger & green chillies

Make a fine paste out of tomatoes, cashews & white sesame seeds together

Soak the chana dal into lukewarm water for 1/2 an hour and then drain the water & boil the dal in fresh water until the dal is tender

Once the dal is boiled drain the water & save it for later use. Then make a smooth paste out of the boiled dal. Add some reserved boiling water into the dal while grinding for making sure the paste is smooth enough

Heat 2 teaspoon of ghee & 1 teaspoon of oil together in a pan

Add 2 pinches of asafoetida & 1 teaspoon of ginger-green chilli paste into the pan

Saute for a while & then add the dal paste

Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, salt and sugar to taste

Cook for few minutes until the mixture becomes dry

Add 1 teaspoon of roasted spice powder & 1/2 teaspoon of garam masala powder. Mix well & turn off the flame

Mash the paneer very well

Add about 1.5 table spoon of flour, 1 teaspoon of ginger-green chilli paste, 1/2 teaspoon of cumin powder, 2 pinches of garam masala powder, 2 pinches of roasted spice powder and some salt (be careful, don't put too much salt as in every step we are going to use some amount of salt) into the paneer and mix everything very well

Make some balls out of both the dal & paneer mixture

Take one paneer ball at a time, fatten in between your palms and then put one chana dal ball on top

Gather the flatten paneer ball from all sides around the chana dal ball & secure it with gentle pressure. Make sure to give it a oval shape

Roll the balls into the remaining flour & dust off the excess flour

Keeping 2 teaspoons of oil aside heat the remaining & fry the oval koftas into the oil until they are light golden brown in colour

Now heat remaining ghee & oil together in a pan

Add cumin seeds, celery seeds, bay leaf & remaining 2 pinches of asafoetida into the pan

Saute for a while and then add the remaining ginger-green chilli paste

Saute for few seconds & then add the tomato-cashew-sesame paste

Add the remaining turmeric powder, cumin powder, red chilli powder, some salt and some sugar

Add the kashmiri red chilli powder as well

Cook for a couple of minutes & then add sufficient amount of water (including the remaining boiling water that was kept after the dal was boiled) to make the gravy

Once the water starts to boil cover the pan & let it sit on medium flame until the gravy is thick

Once the gravy is thick add the fresh cream & cook on low flame for a couple of minutes

Then add the fried koftas & cook on low flame for another couple of minutes

Lastly mix the kasuri methi powder, remaining roasted spice powder & garam masala powder and turn off the flame