In a mixing bowl, take 200 grams of paneer (crushed), ¼ cup of finely chopped capsicum and carrot, ¼ cup of onion (finely chopped), 1 tsp of chili flakes, ½ tsp of oregano (optional), 1 tsp of lemon juice, 1/3 cup of refined wheat flour (maida) and salt to taste. Mix them all nicely. (Pro tip: You can use jeera powder, coriander powder, garam masala and red chili powder as well as chopped coriander leaves and green chilies in the mixture but do not add water).

Make small kofta balls and keep them on a plate aside for some time to set properly.

Heat an adequate amount of oil in a kadai on a medium flame. When it is hot, put the kofta balls. Fry them until golden brown and remove on a strainer or a piece of tissue paper.

Now, heat 3 tbsp of cooking oil in a separate pan. When the oil is hot, add 1 piece of ginger (2-inch size, chopped roughly), 10 cloves of garlic (deskinned, chopped) and 10 pieces of cashew nuts. Fry them for about 20 seconds.

Now, add finely chopped pieces of a large onion and tomato together. Stir and fry them for about 6 to 7 minutes on a medium flame until the tomatoes become soft. You may use two tomatoes if you want.

Then, when the vegetables are cooked a bit, add ½ cup of water. Mix, cover, and cook it for another 2 minutes on a medium flame until the water boils and the vegetables are cooked nicely.

Check the doneness, switch off the flame, and let it cool down. Then, transfer it to a blending jar and make a fine paste.

Now, clean the pan and heat 3 tbsp of cooking oil again on a low to medium heat. Put a piece of black cardamom, a piece of cinnamon (1-inch stick), and ½ tsp of cumin seeds. When the cumin seeds stop cracking, put ½ tsp of turmeric powder and 1 tsp of red chili powder and mix everything nicely.

Add the paste and mix nicely. Let it cook for a minute.

Now, add ½ tsp of cumin powder, ½ tsp of coriander powder, and ½ tsp of garam masala powder and mix nicely with the masala gravy. You may also add salt to taste at this stage. Cover and cook the masala gravy for another 3 to 4 minutes on a low to medium flame.

Then, add a cup of water and mix it nicely. You may remove the black cardamom and cinnamon at this stage from the masala gravy. Cover the pan and bring it to a boil on a medium flame.

Now, add 2 tsp of fresh cream to the masala gravy and mix nicely. (Pro tip: If you do not have fresh cream, use homemade whisked malai or plain milk).

Turn the flame off and put the kofta balls one by one in the masala gravy. Mix it gently. (Pro tip: Never add paneer balls with the flame on, or else it will cook further, become too soft and fall apart. If you eat it later, put the kofta balls later in the gravy and slightly warm it up or else it will absorb all the gravy and you will have dry kofta).

Your tasty and spicy homemade paneer kofta is ready to plate. Transfer it to a serving bowl, garnish it with a bit of fresh cream (optional) and serve hot.