Cooking Mode: Malai Kofta

Step 1 of 5

Mash boiled potatoes with grated paneer, cornstarch, and salt; shape into round balls and deep-fry in oil until golden.

Step 2 of 5

Boil tomatoes and cashews with water for 10 minutes, then blend into a smooth puree.

Step 3 of 5

Melt butter in a pan, add ginger paste, garlic paste, and tomato-cashew puree; cook for 8 minutes.

Step 4 of 5

Stir in sugar, garam masala, salt, and heavy cream; simmer gravy for 3 minutes.

Step 5 of 5

Place fried koftas in serving dish and pour rich warm gravy on top just before serving.