How to make malai kofta

Malai Kofta is a popular North Indian vegetarian curry made of melt-in-mouth potato paneer koftas dunked in a rich and creamy sauce.
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Ingredients required:
For Kofta
Potato - 3 (boiled & mashed)
Paneer - ¾ cup (grated)
Chilli - 1 (finely chopped)
Coriander - 2 tbsp (finely chopped)
Cumin powder- ½ tsp
Salt as per taste
Maida / plain flour - 2 tbsp
Oil (for frying)
For onion & tomato paste
Oil - 2 tbsp
Onion - 1(sliced)
Ginger garlic paste - 1 tsp
Tomato - 2 (sliced)
Cashew - 2 tbsp
For curry
Butter - 1 tbsp
Oil - 2 tbsp
Cumin - 1 tsp
Cardamom - 2 pod
Cinnamon - 1 inch
Clove - 2
Bay leaf - 1
Kashmiri red chilli powder - 1 tsp
Turmeric - ½ tsp
Coriander powder - ¾ tsp
Cumin powder - ¼ tsp
Salt - as per taste
Cream - ¼ cup
Water- ½ cup
Kasuri methi - 1 tsp (crushed)
Garam masala - ¼ tsp

How to make malai kofta
1. Add potato, paneer, chilli, coriander-cumin powder, and ½ tsp salt in a mixing bowl.
2. Mix well, add maida and mix well, forming a soft dough.
3. Grease your hand, prepare a small ball-sized kofta, deep fry in medium hot oil, and keep aside.
4. Heat a pan, add oil, onion, and ginger garlic paste, and saute.
5. Add tomato and cashew and continue to saute until tomatoes soften.
6. Cool it, transfer it to a blender, and make a smooth paste.
7. Strain the paste. Heat a Kadai and add butter & oil, add cumin, cardamom, bay leaf, cinnamon, and cloves, and saute until it turns aromatic.
8. On a low flame, add chilli powder, turmeric, coriander powder and cumin powder.
9. Saute and add the prepared onion tomato puree and salt and mix well.
10. Cover and cook until the mixture thickens and oil separates from the sides.
11. Add cream and mix on low flame until it's well combined.
12. Add ½ cup water and mix well, adjusting consistency as required.
13. Add kofta balls to the curry. Garnish it with chopped coriander leaves and fresh cream

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