For the kofta

1. In a large mixing bowl add grated paneer and grated boiled potatoes.
2. Add in the cardamom powder and salt to taste. Bind everything together nicely .
3. Take approximate 2 tbsp of the paneer and boiled potato mixer  in you greased palm.
4. Press them on your palm and add a few raisins and cashews in the center and prepare small ball sized kofta.
5. The ball size should not be more than 2 bites to ensure they cook properly from inside.
6. Air fry them at 375 *F for 15 minutes or till golden brown Or Deep fry the until golden brown or make them in appe pan 

For the Gravy 

1. Add the tomatoes, ginger, garlic, cashews, salt, red chili powder, yogurt and water in your inner pot of the electric pressure cooker.
2. Place the lid and Close with pressure valve to sealing position.
3. Pressure cook for 6 minutes followed by quick release.
4. Open the electric pressure cooker, allow to cool for a couple of minutes.
5. Using a hand blender / immersion blender, carefully blend the sauce until smooth. 
6. Strain the mixture to get rid of skin and seeds. Strain until silky smooth tomato puree is attained.
7. Rinse the inner pot and remove any left over gravy.  
8. Set Instant Pot on Saute mode and heat ghee or oil add red chilli powder, garam  masala.
9. Add in the strained tomato puree  and sugar and mix well.
10. Cook until the mixture starts to thickens for 5 -8 minutes.
11. Lastly add some crushed kastoori methi (dried Fenugreek leaves) and cream ( optional )
12. Finally, pour the curry over kofta and malai kofta is ready to enjoy.