Paneer Kofta with Makhni Gravy

Ingredients
½ kg    Paneer
4 tbsp    Cumin powder
4 tbsp    Red Chilli powder
½ cup    Ginger paste
½ cup    Garlic paste
To taste   Salt
½ cup    Fresh Coriander (finely chopped)
1 nos.   Eating soda
1 ½ cup    Ghee
3 nos. (large)  Onions (ground to a paste)
3 nos.   Tomatoes (finely chopped)
400 ml   Tomato puree
½ cup    Coriander powder
1 cup    Fresh Cream
½  cup   Coconut powder
½ cup    Butter
1 cup    Lotus Seeds (Makhana)
¼  cup    Raisins
¼ cup    Cashewnuts

Method
1.  In a large bowl, combine the paneer with half the cumin powder, half the red chilli powder, 1 tbsp ginger paste, 2 tbsp garlic paste, salt, half the chopped coriander and eating soda. Mix well, divide into small portions, shape into small meatballs and keep aside.
2. Heat ½ cup ghee in a frying pan, add onion paste and remaining giner-garlic paste and cook for 5 minutes. Mix in tomatoes and tomato puree and cook for 10 to 15 minutes.
3. Add remaining cumin powder, coriander powder, red chilli powder and salt. Add 2 cups water and cook till gravy comes to a boil.
4. Add the prepared paneer meatballs and cook for 10 minutes or until paneer is done.
5. Reduce the flame, then mix in add cream, coconut powder and butter taking care not to break the meatballs.
6. Heat ghee in a pan and add lotus seeds, raisins, cashewnuts and fry till golden. Pour onto the gravy, garnish with remaining chopped coriander and serve hot.