firstly, in a pan heat 2 tbsp oil and saute 1 onion, 1 tsp ginger garlic paste.
saute until onions changes colour slightly.
further add 2 tomato and saute slightly.
now add 2 tbsp cashew and continue to saute until tomatoes soften completely.
cool completely and transfer to a blender.
blend to smooth paste adding water if required.
now filter the mixture to get rid of skin and seeds.
filter until silky smooth onion-tomato puree is attained. keep aside.
in a large kadai heat 1 tbsp butter and 2 tbsp oil.
saute 1 tsp cumin, 2 pod cardamom, 1 bay leaf, 1 inch cinnamon, 2 clove until it turns aromatic.
further keeping the flame on low, add 1 tsp chilli powder, ½ tsp turmeric, ¾ tsp coriander powder and ¼ tsp cumin powder.
saute until the spices turn aromatic.
further add in the prepared onion tomato puree, 1 tsp salt and mix well.
cover and cook until the mixture starts to thicken and oil separates from sides.
now add ¼ cup cream and mix on low flame until it's well combined.
further, add ½ cup water and mix well adjusting consistency as required.
get the curry to a boil, add 1 tsp kasuri methi and ¼ tsp garam masala. mix well.
finally, pour the curry over kofta and malai kofta is ready to enjoy.