Creamy Malai Koftas

For the koftas
Combine all the ingredients in a deep bowl and mix well.

Divide the mixture into 8 equal portions and roll each portion into an oval or cylindrical shape.

Heat the oil in a deep kadhai and deep-fry, 2 or 3 koftas at a time, till they turn golden brown in colour from all the sides, drain on an absorbent paper on a plate and keep aside.

For the gravy
Combine the onions and cashews and green cardamom in a mixer and blend until smooth

Heat the butter in a deep pan, add the whole spices, onion-cashew paste, ginger-garlic paste and green chilli paste, and cook on a medium flame for 5 minutes, while stirring occasionally.

Add the fresh tomato pulp, sugar, chilli powder, salt and 1 cup of water and mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.

Add garam masala and paneer masala and mix well.

Switch off the flame and add the fresh cream and mix well.

Just before serving, arrange the koftas in a serving dish and pour the hot gravy over the koftas.

Serve immediately garnished with fresh cream.

Enjoy creamy malai kofta with any type of Indian breads.