In a deep pan, heat 2 tablespoons butter and add 1 black cardamom, 1 cinnamon stick, 3 green cardamoms, and ½ teaspoon cumin seeds, sautéing on low flame for 1 minute until aromatic to build the flavorful base for your North Indian malai curry.

Add 1 cup chopped onions and 1 cup chopped tomatoes, cooking until soft, then mix in ½ teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder (adjust to taste), 1 teaspoon coriander powder, 1 teaspoon salt, and 10–12 cashews, sautéing for 2–3 minutes to form the creamy malai kofta gravy.

Pour in ½ cup water and let the mixture simmer for 10–12 minutes on medium heat, allowing the spices and cashews to infuse for a rich, aromatic curry base.

Allow the mixture to cool slightly, then blend it into a smooth, creamy paste using a blender or immersion mixer, forming the luxurious malai kofta gravy.

In a large bowl, combine 2 medium boiled potatoes, mashed, 1 cup grated paneer, ¼ cup chopped cashews, 2 tablespoons raisins, 1–2 finely chopped green chilies, 2 tablespoons chopped fresh coriander, ½–1 teaspoon salt, and ¼ cup cornflour, mixing thoroughly to form a soft but firm dough for shaping the paneer koftas.

Shape small portions of the dough into smooth, round balls, ensuring they are compact to prevent breaking while frying.

Deep fry the koftas in hot oil on medium heat until golden brown and crispy, then remove and drain on paper towels for perfect paneer koftas.

Reheat the blended gravy, add 3–4 tablespoons fresh cream and a pinch of garam masala, stir and simmer for 2–3 minutes, then gently place the fried koftas in the gravy, garnish with cream and chopped coriander, and serve immediately with naan or steamed rice for a classic North Indian malai kofta experience.