Step 1: Prep the Koftas

• In a bowl, mix the grated potatoes and Mahout paneer.
• Add green chili, chopped cashews, raisins, cornstarch, all-purpose flour, salt, and pepper.
• Combine gently until the mixture holds its shape. If sticky, add a pinch more flour.
• Shape into balls (or slightly flattened discs) and set aside on a tray. Dust it with corn starch
• Heat oil in a pan over medium heat. Test with a small piece — if it sizzles and floats, it's ready.
• Fry the koftas until golden and crispy. Drain on a paper towel.

Step 2: Make the Silky Gravy

• Heat oil in a pan. Add bay leaf, cinnamon, cardamoms, cloves, and cumin.
• Sauté for 30 seconds, then add onions, cashews, garlic, ginger, and green chili, and tomatoes. Cook until aromatic around 5 minutes.
• Add in the dry spices Salt, turmeric powder, red chili powder, garam masala powder and give it a nice stir.
• Add 2 cups of water. Simmer for 10 minutes, then cool slightly. Remove the Bay leaves and cinnamon stick before grinding.
• Blend into a smooth puree (remove whole spices if preferred for ultra-smooth texture).

Step 3: Build the Curry

• In a clean pan, heat butter and add some red chili powder.
• Strain the blended sauce into the pan and cook on medium for 5 minutes.

Step 4: Serve It Right

• Gently place koftas in a serving bowl.
• Pour the hot gravy over — don’t simmer the koftas in the sauce or they’ll fall apart.
• Garnish with cream swirls and cilantro.