How to cook Malai Kofta?

In a deep pan with a lid or a pressure cooker add chopped tomatoes, ginger, poppy seed, watermelon seed, cashews, red chili, green chili, cardamom, cinnamon, salt, and oil. Then add curd and mix well. Turn on the heat add enough water to just cover up the ingredients, stir well and boil for 10-15 mins or pressure cook to 4-5 whizzes. Then put the hand held blender and blend everything to make a smooth puree for the sauce and keep aside. To make the koftas, grate paneer in a mixing bowl. Add flour, bread crumbs, salt, cardamom, and mix well to make a smooth mixture. Make small koftas by rolling between palm, make a small dent with a finger and stuff with a little cashew and raisin mixture, seal and roll into koftas. Heat enough oil and deep fry the koftas to golden pinch color, do not let it brown. In a wok heat butter, add garlic paste and fry for a few secs. Finally, add the pureed gravy mixture and cook for 5-6 mins stirring occasionally. Adjust salt and mix the garam masala and turn off the gas. Add koftas to the warm gravy just before sere serving, garnish with fresh cream and chopped dry fruits and served with hot parthas or nan.

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