Cut cottage cheese into one and a half inch sized cubes. Heat sufficient oil in a kadai and deep-fry the cottage cheese cubes till light golden.
Drain onto an absorbent paper and set aside. Deep-fry cashewnuts in the same oil till light golden. Drain onto an absorbent paper and keep aside. Peel, wash and roughly chop onions.
Wash and roughly chop the coconut. Peel, wash and roughly chop ginger and garlic. Clean, wash and roughly chop coriander leaves. Remove stems and dry roast Kashmiri red chillies along with poppy seeds, cumin seeds, coriander seeds, cloves and cinnamon. Combine onion, coconut, ginger, garlic, coriander leaves, Kashmiri red chillies, poppy seeds, cumin seeds, coriander seeds, cloves, cinnamon and sunflower seeds and grind to a paste using a little water.
Heat three tablespoons of oil in a kadai, add the ground paste and fry for four to five minutes till it emits a nice aroma or till oil leaves the masala. Add tomato puree, sugar, salt and half cup of water and continue to simmer on low heat for ten to fifteen minutes or till gravy is thick.
Add the fried cottage cheese and cashewnuts and cook further for a minute. Gently stir in the fresh cream and serve hot.