Slice onion and sautee in 1tbsp of oil until slightly browned on a medium low heat, will take ~20-25mins, then transfer to a bowl
Add remaining 2tbsp of oil and temper the cardamoms, cinnamon, cloves and cashews for 30s until fragrant
Add in your browned onions, garlic, ginger, chilli and sauté
Add the tin of tomatoes followed by the ground spices, jaggery, and the kasuri methi and allow to simmer on low heat for 10 mins partially covered
Let this cool, remove whole spices (I only bother with black cardamom and cinnamon) and blend till smooth. Add water if blender requires
Sieve your sauce for a smooth finish, and simmer until desired consistency
Drizzle your beetroot slices in 1tbsp of oil, along with 1tsp salt and place in an 180'C fan oven for 30-40mins or until tender
Blitz your beetroot, paneer, garam masala and 1tsp salt together in a food processor, then mix with your grated potato by hand. Add in your gram flour and continue to mix
Form even sized balls, brush lightly with the remaining oil and air fry at 190 celcius for 15-20 mins or deep fry. Baking these dries them out so I'd advise against
Garnish with coriander and cream.
