in a large mixing bowl, take 1 cup of grated panner, 2 boiled potatoes and mash them well. make sure there are no lumps of potatoes. you can alternatively grate the potatoes as well

add salt, garam masala and chopped dry fruits (cashews and almonds)

combine everything well. and make small lemon sized balls.

coat with corn flour / maida flour to get a crispy coating.

deep fry the koftas on medium heat. you can also shallow fry till they turn golden brown.

flip in between to get uniform browning.

once the koftas turn golden brown, drain to a paper towel to absorb excess oil.

in a large kadai, take 1-2 tsp of oil and saute chopped onions till they sweat.

next add ginger-garlic paste. saute till the raw smell of ginger-garlic disappears.

now add chopped tomatoes and saute for a minute or two.

then cook them covered for atleast 15 minutes or till they are completely cooked.

time to add dry spices like turmeric powder, chilli powder and coriander powder.

fry the masala on medium flame and make sure you do not burn them.

switch off the flame and allow the mixture to cool completely before you blend them to smooth puree.

blend to smooth puree adding required water.

in a large kadai, take 2 tsp of oil and fry spices. fry bay leaf, cardamom, cloves and cinnamon stick till they turn fragrant.

now add the blended puree prepared previously.

boil the paste for 3 minutes on medium flame. keep stirring continuously else they will start popping out and create a mess.

now add ¼ cup of cashew paste and give a good mix.

cover and cook for 10 minutes.

now add garam masala, salt to taste and some water. adjust the consistency of gravy. give a good mix and get to a boil.

add ¼ cup of fresh cream (malai) and cook for a minute.

finally add crushed kasuri methi.

place the koftas into the serving plate and pour the gravy over it. enjoy malai kofta with hot garlic naan / chapathi / rotis.