Firstly, in a pan heat 2 tbsp oil and saute 1 onion, 1 tsp ginger garlic paste.

Sauté until onions changes colour slightly.

Further add 2 tomato and saute slightly.

Now add 2 tbsp cashew and continue to saute until tomatoes soften completely.

Cool completely and transfer to a blender.

Blend to smooth paste adding water if required.

Now filter the mixture to get rid of skin and seeds.

Filter until silky smooth onion-tomato puree is attained. keep aside.

In a large kadai heat 1 tbsp butter and 2 tbsp oil.

Sauté 1 tsp cumin, 2 pod cardamom, 1 bay leaf, 1 inch cinnamon, 2 clove until it turns aromatic.

Further keeping the flame on low, add 1 tsp chilli powder, ½ tsp turmeric, ¾ tsp coriander powder and ¼ tsp cumin powder.

Sauté until the spices turn aromatic.

Further add in the prepared onion tomato puree, 1 tsp salt and mix well.

Cover and cook until the mixture starts to thicken and oil separates from sides.

Now add ¼ cup cream and mix on low flame until it’s well combined.

Further, add ½ cup water and mix well adjusting consistency as required.

Get the curry to a boil, add 1 tsp kasuri methi and ¼ tsp garam masala. mix well.

Finally, pour the curry over kofta and malai kofta is ready to enjoy.