For puree heat oil in pan. Add sliced onion and fry until translucent. Add chopped tomatoes and saute for a minute.

Add cashews and cook well until tomatoes are soft. Let it cool completely.

Meanwhile in bowl take smashed potato and crumbled paneer.

Slightly toast the dry fruits and add it to the bowl with other ingredients (except oil). Mix well and make small ball size kofta.

Heat appe pan, add few drops of oil in the moulds. Place kofta in the mould and fry them on medium flame on all sides until golden brown and crispy. Remove on to a plate.

Transfer the cool mixture to the mixer jar and grind it to a smooth puree adding water if required.

Strain the puree to get rid of skin and seeds.

In a pan heat oil and butter. Add jeera and bay leaf. On low flame add all the spice powders and saute until aromatic. Add ginger garlic paste and saute until raw smell goes away.

Add the strained puree along with salt and sugar. Cover and cook until oil oozes out.

Add fresh cream and combine well on low flame. Add water if required to adjust the consistency. When its boiling add crushed kasuri methi and mix well. Malai gravy is ready. Let it cool down a bit.