Malai Kofta is rich, creamy curry with paneer and potato dumplings.
In a bowl, add boiled and mashed potatoes. Also add crumbled paneer, chopped coriander leaves, finely chopped green chili, salt.
Roughly mix and add corn starch. See if the mixture binds together, if not add little more corn starch.
Make round balls out of this mixture and keep aside.
Heat oil in a kadhai for frying koftas. Once hot, drop prepared koftas one by one and fry on high heat. Make sure koftas don't break in oil.
Once these turn golden brown, take out and keep on paper towel.
Heat oil and butter in a pan. Add bay leaf and cumin seeds.
Add chopped onion and ginger garlic paste. Saute and cook until onions turn translucent.
Later on add tomatoes and salt. Cook until tomatoes become mushy.
Once tomatoes become soft, add turmeric, red chili powder, garam masala and sugar.
Once tomatoes are mushy, add soaked cashews.
Add enough water and cook for 5-10 minutes. Turn off the heat and let the mixture cool.
Once mixture becomes cool, transfer to blender and blend into a smooth puree.
Strain the mixture using strainer to get smooth gravy.
Transfer this gravy to a pan. Add water if required and bring it to boil.
Once cooked, switch off the flame and add cream. Mix well.
Pour cooked gravy in a bowl. Then add koftas.
Once ready to serve, gently mix koftas with curry. Smear some cream, garnish with coriander and serve.