Lingkan Reang
Mix ingredients (except cornflour and oil), form small balls, coat in cornflour, and deep fry the koftas.
Saute onions, ginger-garlic paste, and tomatoes in oil, then add spices and cook until mushy.
Blend the mixture into a puree and transfer to a pan with water; bring to a boil.
Drop in fried koftas and simmer for 10 minutes.
Add cashew paste, simmer for another 10 minutes, then stir in heavy cream.
Garnish with coriander leaves and serve with naan or pulav.