In a blender jar, put the roughly chopped tomatoes along with cloves, cinnamon stick, ginger, whole red chili.Make a smooth paste without adding water. Keep aside.
Take the soft chhena (homemade or store bought) in a mixing bowl and gently crumble it.
Add gram flour (besan) and knead to make a smooth and soft dough.
Then add salt, finely chopped green chilies and knead again till everything well incorporated.
Take 1 tbsp of the dough and shape into ball and then slightly flatten to give a tikki shape. Here I have given the heart shape.
Meanwhile, heat oil in a pan to shallow fry the chhena tikki.
Make some more tikkis from the dough. Keep aside.
Shallow fry the chhena tikkis in batches till light brown from all the sides.
Transfer the tikkies to a plate lined with parchment paper.
Now take the boiled potatoes, slice into 1 inch thick and then cut into heart shapes using a heart mold. This step is optional, I did this to match the chhena tikki shape. Usually chhena are shaped as 1 inch balls or tikkis and potatoes are cut into cubes.
Shallow fry the potatoes. This step is optional too.
Keep aside the fried potatoes in a plate.
Now add 1 tbsp oil into the same pan.
Add 1 cardamom pod, cumin seeds and sauté.
When the seeds start to splutter, add in the tomato paste.
Sauté over low heat for 1-2 minutes.
Add turmeric powder, red chili powder, garam masala powder, coriander powder and tomato puree.
Mix everything and allow the whole masala to cook well.
When the oil starts to ooze out from the masala paste, pour 1-2 cups warm water (depends upon the consistency of the chhena curry, add less or more as per the need).
Give a stir and then put the fried potatoes.
Cover the pan and cook till potatoes are well done.
After that, gently add all the fried chhena and cook for 1 minute without covering the pan.
Soon the chhena tikkis'll absorb the masala and swell a bit.
Turn off the heat.
Crush the other cardamom pod and sprinkle over the curry.
Serve this chhena tarkari hot as a side dish with roti or rice !