Heat 1 tbsp oil in a pan. Add cardamoms, cloves, cinnamon, cashews and onions. Saute until onions turn transparent or golden. Next add tomatoes & saute until they turn soft and mushy. or You can also pour half cup water & boil all the ingredients until soft.

Turn off the stove and cool completely.
Blend this to a smooth puree.

Heat a pan with oil. Add bay leaf, cinnamon and cardamoms. Saute for a minute.
Add ginger garlic paste and saute on a low heat till the raw smell goes away. This takes about 2 to 3 mins.
Pour the onion tomato puree. Mix it well and add chilli powder, garam masala, salt and sugar.

Saute for 3 to 4 mins for the raw smell of chilli powder to go away.
Cook covered until the mixture thickens for about 3 to 5 mins.
Pour water to make a gravy. Cook covered until the gravy thickens and traces of oil are seen on top. The raw smell of the ingredients should have gone.

Add kasuri methi and check for salt and spice.
Regulate the flame to low and add cream. Stir and turn off the heat. Set this aside.

Boil potatoes until just done and not mushy. Crumble them and add to a mixing bowl along with crumbled paneer, ginger paste, corn flour, salt, garam masala and chopped coriander leaves.
Also add raisins and cashews. Or you can stuff them in the koftas.
Mix everything well and divide the dough to 8 equal parts. Roll them to balls. If you prefer, you can also flatten each ball. Place the cashews and raisins in the center and seal.

Deep fry in hot oil on a medium flame until crisp and golden.

Transfer gravy to a serving dish.
Place the koftas in the gravy and pour 1 tbsp of cream.
Garnish malai kofta with coriander leaves if desired.