Prepare the paneer stuffing by scooping out the center of each paneer cube.

Crumble or grate the scooped-out paneer and set aside.

Heat oil in a pan, add finely chopped green chillies and ginger, and sauté until fragrant.

Add raisins and chopped nuts, sauté for 30 seconds.

Combine the mixture with crumbled paneer, turmeric powder, besan, salt, and cardamom powder.

Mix well and adjust salt to taste.

Stuff the paneer and nut mixture into the paneer cubes, pressing firmly.

Heat a teaspoon of oil in a pan over medium heat.

Pan-fry the stuffed paneer cubes until lightly golden on both sides. Remove from pan and set aside.

Grind onion, ginger, and garlic to a smooth paste. Set aside.

Grind cashews with a little water to make a smooth paste. Set aside.

Heat oil in a pan over medium heat; add whole spices and saute until fragrant.

Add ginger, garlic, and onion paste and sauté until the raw smell disappears.

Add turmeric powder, coriander powder, and red chilli powder and sauté for a few seconds.

Add tomato puree, cashew paste, salt, and fresh cream.

Add a little water to adjust the consistency of the kofta gravy.

Simmer the curry for 3-4 minutes until flavors combine well.

Turn off the heat, stir in kasuri methi, and check the salt and spices.

Adjust to suit your taste.

Transfer the curry to a serving bowl, place the stuffed paneer in the curry, and serve warm.