Boil 2 medium potatoes (200 grams) in a pressure cooker until tender. Mash the potatoes and to it add 1 cup grated paneer, 1/4 tsp red chili powder,1/4 tsp garam masala powder, salt as required. Next add in 2 tbsp cornflour. Mix really well, until the mixture is uniform and form a neat dough. Cover and set aside.

Portion the kofta mixture and shape into medium sized balls and roll I in maida. Cover with a lid and set aside at room temperature for 30 minutes.

Make a paste of onions and cashewnuts. Heat 3 tbsp oil in a kadai. Add the following whole spices and fry them for a few seconds till they release their aroma in the oil-1 bay leaf,1 inch cinnamon stick,1 black cardamom,2 green cardamoms,2 cloves. Add the prepared onion paste and add ginger paste and saute.

Once the onion paste starts browning add 1/4 tsp cumin powder,1 tsp coriander powder. Mix and sauté till the oil starts to leave the side of the masala paste. Add salt and sugar to taste.

Simmer for 8 to 10 minutes on low to medium-low heat or until the gravy becomes thick and creamy enough. Add 1/2 cup milk and Add 1tsp kasuri methi (dry fenugreek leaves) and 2 tbsp cream

Meanwhile fry the koftas in batches turning in the oil till slightly brown. Keep aside on a kitchen tissue to drain excess oil. Then slowly add the fried kofta in batches to the malai gravy. Pour a drizzle of cream and top with grated paneer. Serve with roti or paratha.