Heat oil in a kadai and shallow-fry or deep-fry prepared koftas in hot oil.
Fry koftas till evenly golden from all sides.
Drain fried kofte on kitchen paper towel, so that the extra oil is absorbed.
For the gravy, blend tomatoes, onions, green chilies, ginger, garlic and cashews to a smooth paste.
Remove extra oil from the kadai in which koftas were fried. Keep some oil and heat it. Sauté the cumin seeds in it first and then add the prepared paste. To know more, swipe up!