Heat 2 tablespoons of oil in a heavy-bottomed pan over medium heat. Add a bay leaf, a stick of cinnamon, slightly crushed green cardamoms, cloves, and shahi jeera, allowing them to sizzle for a minute until fragrant.

Add chopped garlic, ginger, green chili, and yellow onion, sautéing for around 5-7 minutes without browning, until the onion is translucent.

Stir in the chopped tomatoes and soaked cashews into the pan, cooking for an additional 5-6 minutes until the tomatoes soften.

Pour in enough water to create a sauce-like consistency, cover the pan, and let it simmer on low heat for 10-12 minutes.

Once the mixture has cooled slightly, blend it into a smooth paste using a blender or immersion blender. Strain the blended gravy back into the pan.

Incorporate 2 tablespoons of unsalted butter and stir it into the gravy, allowing it to melt completely.

Add coriander powder, Kashmiri red chili powder, salt, sugar, and garam masala to the sauce, cooking for another 2-3 minutes.

Add crushed kasuri methi and heavy cream to the gravy, stirring well to integrate the ingredients.

For the Malai Kofta, begin by boiling and mashing the potatoes until smooth. Combine the mashed potatoes, grated paneer, finely chopped ginger, cilantro, green chili, nuts, cornstarch, and a pinch of white pepper powder.

Take small portions of the dough and roll them into small balls—these are your koftas.

In a kadai or deep frying pan, heat enough oil for frying over medium heat. Once hot, carefully add the koftas in batches.

Fry each batch for about 4-5 minutes or until golden brown and crispy on all sides. Remove and drain on paper towels.

To serve, place the fried koftas on a platter and generously top with the creamy tomato gravy. Garnish with a drizzle of cream and a sprinkle of fresh cilantro.