Heat up a nonstick pan. Add oil and heat up. Reduce the heat and add cumin seeds, cinnamon stick, bay leaf, and cardamom. After 2-3 seconds, add onions. Sauté till they are translucent and get slightly golden pink.

Add the tomatoes at this point. Also, add all the remaining ingredients for the gravy. Combine everything well and sauté for a minute. Add hot water till a little below the surface. Cover and cook for about 8-12 minutes on low flame.

Uncover the pan, and you'll notice that the cashew and the tomatoes are cooked and everything is blended well. Turn off the stove and allow the mixture to cool. Grind it till smooth. You can add a little water if required. Sieve the gravy (this is a very important step)

Melt butter in a non-stick pan on low heat. Once it almost melts, add kashmiri chilli powder. Combine and add the sieved gravy. Combine well. Add a little bit of hot water if the gravy looks thick. Cook for about 5 min on mwdium flame while stirring very often to avoid scorching.

Add salt if required along with the rest of the ingredients for farther cooking the gravy. Combine well and bring it to a boil. Ypu can adjust the consistency anytime by adding HOT water and then bringing it to a boil. The gravy is ready.

At the time of serving, place the koftas in a serving plate. Pour the gravy over it, followed by the cream.

Kofta: I have tried many koftas, but the attached recipe makes them the best.