Malai Kofta

Heat oil and butter in a pan and add cinnamon, bay leaf, cloves, black cardamom, cardamom pods, and Shahi Jeera to cook.

Add onions and sauté lightly without browning.

Add chopped green chillies and cook well.

Add garlic and chopped ginger and sauté lightly.

Add turmeric, chilli powder, coriander powder, and cumin powder and quick sauté.

Add tomatoes with salt and cashews, mix well and sauté lightly until tomatoes boil.

Add water, cover, and cook until tomatoes are soft and cashews are tender.

Prepare the kofta mixture by combining mashed cottage cheese and boiled mashed potatoes in equal quantities.

Add chopped coriander, chopped ginger, chopped green chillies, corn flour, salt, and optional chopped dry fruits and mix well.

Shape the mixture into round or oblong koftas.

Deep fry the koftas and rotate them gently in hot oil until cooked and golden. Remove and drain.

Cool the tomato curry slightly, remove bay leaf, and blend it until smooth.

Pour the blended gravy through a filter into a heated pan and add water to adjust consistency.

Add fenugreek powder, sugar (or honey), salt and cook for 5 minutes.

Add cream, stir well, and turn off the heat.

Arrange koftas on a serving plate and pour the hot curry over them carefully to avoid breaking.

Garnish with fresh coriander leaves and serve.