Mix together all of the ingredients for the kofta and bind together like dough. Set aside.
Grind together the almonds, cashews, 250ml cup of water and the onion. Set aside.
Heat the ghee in a large non-stick pan and add the ginger, garlic and chillies. Saute until aromatic, then add the tomato puree and ground almond and cashew paste. Cook this until oil emerges at the surface - about 15 minutes, stirring all the time. Do not let any of the nut paste burn.
Add the cumin seed and coriander seed powder, fennel seed powder, honey, cardamom seed powder and salt. Cook for a further 3-4 minutes and adjust the thickness of the sauce boiling with some water. Season with salt and garnish the sauce with a little chopped coriander.
Roll the kofta into oval shapes making sure there aren't any cracks in them. Use a little oil to stop the mixture from sticking to your hands.
Heat enough oil in a pan to deep fry the kofta at 150-160°C or until a piece of bread dropped in turns golden within 15 seconds.
Roll the kofta in cornflour and dust any excess away.
Fry the kofta on a medium heat until they are a very light golden colour and drain on kitchen paper.
Assemble the dish just before serving by gently mixing the kofta with the sauce. You can make this ahead of time by keeping the kofta and sauce separate until you are ready to serve.
Serve with steaming hot basmati rice and naan.