PREPARATION

1.In a small bowl, add 30 grams cashews and 70 milliliters water.

2.Soak for 30-40 minutes. Keep aside.

3.In another bowl, add 1 1/2 tablespoons raisins, 1 1/2 tablespoons chopped almonds and 1 1/2 tablespoons chopped

cashews.

4.Mix well and Keep aside.

5.In a mixing bowl, add 250 grams boiled mashed potatoes, 100 grams grated paneer, 50 grams khoa, 1 teaspoon gre

en chili, 1 tablespoon coriander, 1/2 teaspoon salt, 1/4 teaspoon red chilli, 1/2 teaspoon coriander powder, 1/2 teaspo

on cumin powder and 1/2 teaspoon garam masala.

6.Mix all the ingredients well.

7.Now, take the mixture, flatten it, add dry fruit mixture and make a small round bowl.

8.Heat oil in a pan, deep fry the koftas and cook on low flame till golden brown in color.

9.Now, transfer the soaked cashews in a blender and blend it well.

10.Keep aside.

11.In a wok, add 1 1/2 tablespoons butter, 1 tablespoon oil and mix well.

12.Now, add 1/2 teaspoon cumin and mix again.

13.Cook till cumin seeds starts to splutter.

14.Then, add 1 tablespoon ginger garlic paste and mix it well.

15.Add 100 grams onion, mix and cook till turned golden brown.

16.Now, add 1 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon red chili and mix well.

17.Then, add 180 grams tomato puree and mix again.

18.Add blended cashews, 50 grams khoa and mix.

19.Add 500 milliliters water and give it a nice stir.

20.Now, add 50 grams fresh cream and stir again.

21.Then, add 2 teaspoons dry fenugreek leaves, 2 teaspoons coriander and mix well.

22.Add the prepared koftas and mix again.

23.Cook for 4-5 minutes on moderate heat.

24.Remove the wok from heat.

25.Add stuffed malai kofta in a serving dish.

26.Garnish with cashews.

27.Serve wih chapatti and salad.