Heat 2 tablespoons of oil in a large pot over medium heat. Add a bay leaf, a cinnamon stick, 4 green cardamoms, and 3 cloves, letting them sizzle for about 30 seconds until fragrant.

Stir in 6-7 chopped cloves of garlic, a 1.5-inch piece of ginger, 1 chopped green chili, and 1 large sliced onion. Sauté for 3-4 minutes, ensuring they don’t brown, then add 2 large chopped tomatoes and 12 cashews.

Pour in 2 cups of water, cover, and cook for 10-12 minutes until the tomatoes are soft. Let cool, discard the bay leaf, blend until smooth, and strain for a silky gravy.

Return the strained gravy to the pot over medium heat. Stir in 2 tablespoons of unsalted butter, letting it melt into the mixture. Add 1 teaspoon of coriander powder, ¼ teaspoon of Kashmiri red chili powder, and adjust salt to taste.

Sprinkle in 1 teaspoon of sugar and a pinch of garam masala, mixing thoroughly. Allow the gravy to simmer gently for 5 minutes, then stir in 3 tablespoons of heavy cream and 2 teaspoons of crushed kasuri methi. Cook for another 2-3 minutes, then set aside.

Boil and mash 1 cup of potatoes until smooth, then combine them in a large bowl with 1 cup of grated paneer, 1 tablespoon of finely chopped ginger, 1.5 tablespoons of chopped cilantro, and 1 charred green chili. Mix in 1 tablespoon of chopped cashews, 1 tablespoon of chopped raisins, and 1.5 tablespoons of cornstarch to bind it together.

Season with ¼ teaspoon of white pepper powder, and mix until well combined. Form the kofta mixture into round balls, each about 40 grams in weight.

Heat enough oil in a kadai for deep frying over medium-high heat. Carefully drop in the koftas, frying them for 5-6 minutes until golden brown on all sides. Ensure the oil is hot enough to prevent the koftas from breaking apart.

Once done, drain them on paper towels to remove excess oil.

On a large serving plate, ladle the creamy gravy from your Malai Kofta preparation, creating a beautiful base. Gently place the golden-brown koftas atop the gravy, allowing them to absorb the flavors. To finish, garnish with a drizzle of heavy cream and a sprinkle of fresh cilantro. Serve immediately with warm naan or fragrant jeera rice.