Whisk together the all-purpose flour and water to make a smooth batter. Set aside.
Mash together the paneer and potato.
Mix in the chopped coriander and chilli, cumin seed, and salt.
You should now have a firm dough, so take golf ball-sized pieces, roll into a ball, then flatten.
Place a pieces of toasted cashew and sultanas into the centre of your piece of dough, then roll back into a ball. Repeat until you have used up all the dough. You should be able to make around 18 koftas.
Heat the oil in a large pan over a medium-high heat. It's ready when a small piece of dough bubbles and immediately rises to the surface.
Coat each kofta in the batter, then carefully place four at a time into the hot oil. Fry for a few minutes until they are golden brown all over.
Remove, and drain on paper towels.
Heat 2 tablespoons of coconut oil in a large pan, add the onions and ¼ teaspoon salt, and fry over a medium heat until they start to become translucent.
Pound the garlic and ginger into a paste, stir into the onions, and keep frying for around 3 minutes, until the raw garlic smell has gone.
Stir in the turmeric, then add the chopped tomatoes, Kashmiri chilli powder, ground cumin, and ground coriander.
Mix well, and continue to cook (stirring occasionally) until the oil separates from the mixture (masala).
Place the masala and around 120ml (½ cup) water into a blender, and blend to a thick, smooth gravy. Add a little more water if needed.
Splutter the cumin seed in the rest of the coconut oil over a medium heat for 20-30 seconds, then pour the gravy into the pan.
Cook for around 5 minutes, then stir in the cream, a little at a time, making sure it doesn't curdle.
Bring to the boil, turn off the heat, and stir in the ground cashews and garam masala.
Place the koftas into the gravy, and leave to stand for 5 minutes, until they're heated through.
Sprinkle over the chopped coriander leaf, then serve with naan, roti, paratha, or rice.