In a large mixing bowl, combine mashed potatoes, crumbled paneer, cornstarch, chopped cashews, and raisins. Add garam masala and salt. Mix well until the ingredients are combined into a smooth dough. If it's too sticky, add a little more cornstarch for binding.

Shape the dough into small round koftas (dumplings). Heat oil in a deep frying pan over medium heat. Fry the koftas until golden brown, making sure they don’t break. Drain them on paper towels to remove excess oil.

For the gravy, grind the soaked cashews into a smooth paste. Set aside. In a large pan, heat ghee or oil over medium heat. Add cumin seeds and allow them to sizzle for a few seconds.

Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute until fragrant.

Pour in the tomato puree, and add turmeric, coriander powder, garam masala, and red chili powder. Cook the mixture on medium heat until the oil starts to separate from the masala. This can take 7-10 minutes.

Add the cashew paste to the mixture and stir well. Cook for another 5 minutes, allowing the gravy to thicken and develop a rich flavour. If it gets too thick, add a splash of water to adjust the consistency.

Stir in fresh cream and salt, and let the gravy simmer on low heat for 5 minutes. Taste and adjust the seasoning as needed. Carefully add the fried koftas to the gravy just before serving to keep them from becoming too soft.

Garnish with fresh coriander leaves and serve hot with naan, roti, or basmati rice. For an extra touch, drizzle a little cream over the koftas for presentation.