• Combine all ingredients (except the oil) into a large bowl and mix thoroughly into mashed potatoes and crumbled paneer.
  250 gm potatoes, 200 gm paneer, ¼ cup lentil flour , 2 tbsp. ginger , 1 tbsp. salt, ½ tablespoon dried mint
• Use small portions and shape them into kofte on the tray lined with parchment paper. Keep them in the fridge for 1-2 hours.
• Preheat the air fryer at 180 deg C| 355 deg F for 5 minutes

  Place the paneer kofta in a single layer in the air fryer basket lined with a parchment paper.Brush them with oil.
• Cook them for 12 minutes. Carefully flip them over (you may remove the parchment paper now) remove parchment paper later
• Brush with oil and cook them for further 8-10 minutes. Serve golden brown paneer potato kofta in your curry sauce.

For the curry:

• Heat oil in a pan. Add onions & ginger to it.
  1 cup onion chopped, 1 tablespoon ginger, 3 tablespoon oil for curry
• Cover and cook for 2 minutes until soft.
• Add chopped tomatoes, spices and salt. Cook till tomatoes soften, mixing with a spatula.
  1-½ cup tomatoes chopped, ½ teaspoon turmeric powder, 1 tablespoon coriander powder, 1 teaspoon red chili powder , Salt as per taste
• Turn off the heat, add cashews with 1 cup water
  4-5 cashews
• Blend the curry base. Pass it through sieve.
• Cook the gravy in a pan, along with spices and coconut milk.
  2-3 tablespoon coconut cream can be replaced with dairy based cream if you prefer for garnish, 1 tablespoon dried fenugreek leaves
• Add the koftas. Garnish with coriander.
• Serve paneer kofta with rice or roti or any flat bread.