Base gravy-
Set a deep pan or a wok on medium flame, add ghee and onions, cook the onions until its golden brown.
• Add garlic cloves, ginger and green chillies, and sauté for a minute.
• Add tomatoes, cashew nuts and cook for 2-3 minutes.
• Add water, cover and cook for 4-5 minutes, switch off the flame and cool down to room temperature, transfer it to a grinding jar and grind to fine puree, strain and keep aside for later use.

Kofta balls-
Grate the boiled potatoes and add them in the mixing bowl, further add paneer, corn starch, salt and powdered spices, mix and combine well.
• Take a spoonful of mixture and shape into small roundels, coat it with dry refined flour and dust ff excess flour.
• Set a pan filled with oil on medium heat, deep fry these balls until golden brown in colour, remove it on ab absorbent paper and keep aside for later use.

Final Gravy-
Set a pan on medium heat, add ghee, turmeric powder, red chilli powder and coriander powder, add the strained tomato onion pure, add salt, stir and cook well for 4-5 minutes.
• Add fresh cream, kasuri methi and garam masala, stir and cook for another 2-3 minutes, add the fried kofta balls and stir gently without damaging the delicate kofta balls.
• Continue to cook further for 2-3 minutes and add freshly chopped coriander leaves.
• malai kofta is ready to be served

Tip: Introduce the koftas in the gravy max 5 mins before serving. Keeping the kofta in the gravy will absorb the gravy and will affect the overall experience.
This curry tastes best when the spices and chilies are kept to a minimum. The lesser the better.
The main flavors are the cashews, cream and the buttery texture with soft filling inside. So you can be generous with the dairy products which go into this, guaranteed great taste!

Garnish with pouring fresh cream and coriander leaves.