Peel and chop 500 grams of raw jackfruit into small pieces. Boil the jackfruit in water with a pinch of salt until it becomes soft. Drain the water and let it cool.
In a mixer grinder, grind the boiled jackfruit into a coarse paste. Transfer the paste to a mixing bowl.
Add 100 grams of grated paneer, 2 tablespoons of chopped coriander leaves, 1 teaspoon of ginger-garlic paste, 1/2 teaspoon of garam masala, 1/2 teaspoon of red chili powder, and salt to taste. Mix well to form a dough-like consistency.
Shape the mixture into small round kofta balls and set aside.
Heat oil in a deep frying pan and fry the kofta balls until they turn golden brown. Remove from oil and place them on a paper towel to absorb excess oil.
In another pan, heat 2 tablespoons of oil and add 1 teaspoon of cumin seeds. Once they start to crackle, add 1 finely chopped onion and sauté until golden brown.
Add 1 teaspoon of ginger-garlic paste, 1/4 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1/2 teaspoon of red chili powder, and 1/2 teaspoon of garam masala. Cook for 2-3 minutes.
Add 2 cups of tomato puree and cook until the oil separates from the mixture.
Add 1 cup of water and bring the gravy to a boil. Lower the heat and let it simmer for 5-7 minutes.
Gently add the fried koftas to the gravy and cook for another 5 minutes.
Garnish with chopped coriander leaves and serve hot with roti, naan, or rice.