Make the koftas
Mix mashed potatoes, cornflour, coriander, garam masala, chilli powder, cumin powder and salt. Knead gently into a soft mixture.
Make small balls. If using the filling, place a little cashew-raisin mixture inside and seal.
Heat oil and deep-fry the koftas over medium heat until golden and crisp. Drain on kitchen paper.

Prepare the gravy
Heat 2 tbsp oil/butter. Add cumin seeds, bay leaf, cinnamon and cardamom. Sauté for a few seconds.
Add onion and cook until soft and lightly golden. Add ginger-garlic paste and green chillies. Cook for 1–2 minutes.
Add tomatoes and cashews. Cook until the tomatoes become soft and the oil starts separating.Add turmeric, coriander powder, cumin powder, Kashmiri chilli powder and salt.

Cook for 3–4 minutes. Add water gradually to get a smooth, creamy consistency.
Lower the heat and add cream. Stir gently and simmer for 2–3 minutes. Don't boil vigorously after adding the cream.
Add garam masala, kasuri methi and optional sugar. Mix well. Finish beautifully ✨
Place the crispy potato koftas in the serving dish and pour the hot malai gravy over them just before serving.
Garnish with a swirl of cream, chopped coriander and a few roasted cashews. 🌿🥜