In a pan, sauté finely diced onions, cashews, melon seeds, and green chilies in oil until tender and fragrant. Add water, bring to a boil, then blend everything until smooth for a silky texture.

Mix the paneer with chopped dry fruits and binding agents, forming the stuffing into small balls.

In a separate pan, cook grated beetroot with ginger-garlic paste and green chilies until the moisture evaporates. Combine this with mashed potatoes and spices, letting it cool before adding cornstarch and breadcrumbs.

Shape the beetroot mixture around the filling, ensuring they are sealed. Coat each kofta in all-purpose flour.

Heat the blended gravy in a pan, add spices and cream, then simmer until oil separates from the gravy.

Plate the koftas in the creamy gravy and garnish with a drizzle of chili oil and microgreens.