Cooking Mode: Punjabi Malai Kofta

Step 1 of 5

Mash boiled potatoes and grated paneer with salt and a little flour; shape into balls stuffed with chopped cashews and deep-fry until golden.

Step 2 of 5

Boil onions, tomatoes, and remaining cashews, then blend into a smooth puree.

Step 3 of 5

Melt butter in a pan, sauté ginger and garlic pastes, add the blended puree, and cook until oil separates.

Step 4 of 5

Stir in heavy cream, water, and garam masala to form a velvety gravy.

Step 5 of 5

Arrange warm koftas in bowls and pour the hot creamy gravy over them right before serving.