In a pan add 1/2 tsp ghee and roast the makhana on low heat until makhana becomes crisp cool and makes a fine powder.
In the same grinder, blend the matar into a smooth paste.
Now heat 1 tsp ghee in a pan add cumin seeds and let them change the color add chopped green chili and ginger saute a minute add matar paste and makhana powder to it, Mix it well add salt, gram flour mix it well and cook for 5 minutes on low heat.
Once the mixture gets cool add cornflour mix and make koftas.
Heat appe pan and fry the koftas till golden on both sides.
In another pan add tomatoes, garlic, green chili, onions, cinnamon, green cardamom, and cloves let it boil until tomatoes and cashew nuts get soft.
Switch off the gas once the mixture cools and blend into a fine puree.
Heat ghee and butter in a pan and add cumin seeds as they crackle, add tomato puree, turmeric powder, red chili powder, and salt.
Cook it for 10 minutes. Add cream mix and switch off the gas.
put the koftas in a serving bowl, pour the gravy, and garnish with fresh cream and coriander leaves.
Serve hot with chapati, paratha, or rice.
Notes
Here I use appe pan for frying the koftas. You can deep fry them.
You can also add some cashew nuts powder for richness.
