Ingredients :
Corn flour 
50 gms Flour 
500 gms Cheese 
1 tsp ground Cumin 
2 Eggs lightly beaten 
Salt according to taste 
Vegetable Oil, for shallow frying 
¼ cup chopped Coriander leaves 
500 gms Potatoes, boiled, mashed
Creamy Tomato Sauce:
2 tbsp Ghee 
250 ml Water 
300 ml Cream 
1 tsp ground Cumin 
2 tsps Garam Masala 
Salt according to taste 
1 tsp Coriander leaves 
2 tbsp grated fresh Ginger 
4 pods of Garlic, chopped 
1 tsp ground sweet Paprika 
2 medium Onions, chopped 
150 gms Cashews, toasted, chopped 
1 kg Tomatoes, peeled, seeded, chopped 

Method:
For creamy tomato sauce
1-heat ghee in large pan cook onions, stirring, until browned lightly. 
2-Add garlic, ginger and all spices cook, stirring, until fragrant. 
3-Add tomatoes, nuts and water; boil then immediately simmer, uncovered, for about 20 minutes or until mixture is slightly thickened. 
4-Blend or process tomato mixture until pureed. Just before serving, return to pan add cream and salt, stir until just heated through. 
For kofta 
5-Combine mashed potatoes, cheese, eggs, flour, coriander leaves, cumin and salt in medium bowl refrigerate for about 30 minutes or until firm. 
6-Shape the rounded tablespoon of mixture into kofta shapes. 
7-Just before cooking, toss Kofta in corn flour, shake away excess corn flour. 
8-Shallow-fry in hot oil, in batches, until browned lightly; drain on absorbent paper. Serve immediately with creamy tomato sauce.