Malai Kofta

For mixture,

Take a kadhai and heat 1 tsp oil and 2 tsp butter.

Add 1/8 stick cinnamon, 1 green elaichi, 1 clove, 1 bay leaf, 1/4 tsp jeera and mix well.

Then add 1/2 cup chopped onion and sauté well.

Once mixed, add 1/2 tsp chopped green chilli. 1 tsp ginger garlic paste and mix again.

Then add 1/4 tsp haldi, 1/2 tsp red chilli powder, 1/4 tsp dhania powder and 1/4 tsp jeera powder. Mix well.

To this mixture, add 1/2 cup chopped tomato, 1/4 tsp salt, 5 cashewnuts and stir.

Add a little water and mix again.

Blend this into a smooth mixture and keep aside.

For kofta,

In a bowl, add 1/4 cup grated paneer, 1/4 cup boiled diced potato, 1/2 tsp chopped coriander leaves, 1/2 tsp chopped ginger, 1/2 tsp green chilli paste, 1 tsp cornflour and 1/4 tsp salt.

With the tip of your fingers, mash and mix all the ingredients well.

Make round and uniform koftas and keep aside.

Take a kadhai and heat oil for frying.

Deep fry the koftas until golden brown evenly.

Once fried, pat the koftas for excess oil and keep aside.

For curry,

In a thick bottom pan, add the blended mixture with a little water. Mix well and allow to simmer.

When starts to simmer, add 2 tsp cream and the koftas. Mix well.

Serve hot with chapatti.