In a mixing bowl, combine grated paneer, capsicum, carrot, onion, chilli flakes, oregano, chaat masala, dry mango powder, cumin seeds, coriander powder, salt and maida. Mix well and shape the mixture into small round or oval balls.

Heat oil in a pan and deep fry the kofta balls till they turn golden brown.

Drain them on a paper towel to remove excess oil.

Heat 1 tbsp of oil in a heavy-bottomed wok/pan on medium to high flame.

Add garlic cloves, green chilli, and mace. Stir for a minute.

Add the sliced onion and almonds and stir for 3-4 minutes until the onions become translucent.

Add chopped tomatoes and tomato puree, mix nicely, and saute for 2-3 minutes. Add half a cup of water, simmer and cook for 4-5 minutes or until tomatoes are mushy.

Transfer the mixture to a plate and cool.

Grind the mixture in a grinder and make a smooth paste.

Heat 2 tbsp of oil on medium to high flame in the same pan.

Add black cardamom, cinnamon stick, and cumin seeds and let them crackle. Add turmeric and red chilli powder and kashmiri chilli powder and stir.

Add the ground paste and mix. Keep stirring for 2-3 minutes.

Add curd and stir for another minute.

Add coriander powder, cumin powder, garam masala and salt. Stir and cook for 2-3 minutes or until oil comes to the surface.

Add water and bring the mixture to a boil. Reduce the heat and simmer for 5-6 minutes.

Add cream and kasuri methi and mix well. Taste the gravy and adjust the seasoning as necessary.

Add the fried kofta balls to the gravy and simmer for 2-3 minutes.

Garnish with chopped coriander leaves and serve hot with roti or naan.