Malai Kofta

Heat a pan with oil. Add green cardamoms, cinnamon, cloves, and cubed onions. Sauté until the onions turn light golden.

Add chopped tomatoes and cashews. Sauté for 2 to 3 minutes.

Pour in water and cook covered until everything is soft.

Cool completely and transfer to a blender. Blend until smooth.

In a pan, heat oil or butter. Add a bay leaf.

When it sizzles, add ginger garlic paste and sauté for 30 to 60 seconds.

Turn down the flame and quickly stir in red chili powder, garam masala, coriander powder, salt, and sugar.

Pour in the tomato-onion puree carefully. Mix everything well and sauté for 3 to 4 minutes.

Pour in water and mix well. Add kasuri methi and give a good mix.

In a bowl, combine crumbled potatoes, crumbled paneer, cornstarch, ginger paste, garam masala, chopped green chili, chopped coriander leaves, salt, and chopped cashews.

Mix the ingredients and form smooth balls.

Heat oil in a deep frying pan and fry the koftas until golden and crisp.

Transfer the cooled malai gravy to a deep dish.

Just before serving, place the koftas in the gravy to keep them crispy.