For the gravy : heat oil in pan . Saute onions till it changes transparent . Add cashews to it and saute till cashews turn light brown .

Let the onion cashew mixture cool . Blend it to a smooth mixture . Set it aside

For the kofta : Boil the potatoes . After they cool down, add the grated carrot , tofu or paneer , salt to taste , white pepper powder and mash it well .

In a separate pan , heat the ghee and saute the broken cashews and almonds till they turn golden brown .

Now make the mashed potato tofu mix into smooth small round balls and keep the dry fruit stuff inside it . Make similar balls .

Take the all purpose flour and mix into a batter . Dip the potato balls into the flour batter . Batter should not be very thick . Take about 400 to 500 ml of oil in a pan . Now heat oil in the pan and fry these balls until golden brown on medium flame . Set aside .

Heat 1 teaspoon of oil in a pan . Put a few cumin seeds and after they pop , add the onion cashew blend and stir slowly on low flame . Add the spices , sugar , salt , chilli powder and pepper , stir slowly . It is better to add minimum spice as the speciality of this curry is its subtle non-spicy flavour . After the raw smell of onion is gone , add 100 ml of cream in the pan and stir .

When you are about to switch off the pan , add the kofta balls into the curry . Set it for about 5 min inside the curry on low flame . Switch off the heat and set the dish aside .

Serve your malai kofta with chapathi or paratha or even pulao . It is going to taste yum ! Serve hot with corriander garnish .