In a pan take onion, tomato, ginger, garlic, cashew, and water and fry on medium heat.
Let it cook for 15 minutes until it is mashy.
After that let it cool down. When cooled, make this puree paste using a blender.
Heat oil and butter in a pan on medium heat.Once hot, add bay leaves, cloves, cardamom, and cinnamon stick. Fry for 30 to 40 seconds.
Now pour the prepared puree, also add some salt and mix. Allow it to cook until all the moisture evaporates and it starts leaving the sides of the pan.
Then add red chili powder and coriander powder and cook for a minute. (If you want more spicy then you can add red chili powder, I do not use red chili powder at all, instead, I use Kashmiri red chili powder.)
Now to make gravy, add water according to the perimeter boil for 5 to 6 minutes.
Now add 2 or 3 tbsp of fresh cream.
After this, mix Kasuri Methi (dry fenugreek leaves) powder and garam masala powder.
Saute for 1 minute.
Now turn off the gas and keep the gravy in a container.
Making Kofta Recipe
In a bowl take all the kofta ingredients except oil, and knead well.
Now divide the mixture into 12-13 equal parts and make balls with the help of palm.
Heat oil in a pan on medium heat.
After the oil is hot,slowly pour the koftas in hot oil one by one and fry.
When all the Kofta fry well and their color turns brown, put out from the pan and place it in a bowl.
Now heat the gravy again while serving.
Also, you can add the fresh cream now if you forget to add this before. After that turn off the gas.
In a plate first, pour a little gravy, then garnish the kofta on top of it, and then the rest gravy over it. This will make it look very beautiful.
Here I found a video of Malai Kofta that can help you visually. Actually I am a big fan of Chef Ranveer, that is because I hive that video link here. Just take a look and you can understand why I am a big fan of her.