FOR KOFTA Potatoes | Paneer Cardamom Powder | Salt Raisins | Cashews FOR GRAVY Ginger Garlic Paste | Tomatoes Cashews | Yogurt Ghee | Red Chili Powder Garam Masala | Sugar Dried Fenugreek Leaves
In a large mixing bowl add grated paneer and grated boiled potatoes. Add in the cardamom powder and salt to taste. Bind everything together nicely. Form into balls with a few raisins and cashews pressed inside. Air fry till golden brown.
Add the tomatoes, ginger, garlic, cashews, salt, red chili powder, yogurt and water in the inner pot of the electric pressure cooker. Pressure cook for 6 minutes followed by a quick release. Using an immersion blender, carefully blend the sauce until smooth.
Strain the mixture until silky smooth tomato puree is attained. Rinse the inner pot and remove any left over gravy. Set Instant Pot on Saute mode and heat ghee. Add red chili powder, garam masala, sugar and the strained tomato puree and mix well.
Cook until the mixture starts to thicken about 5 -8 minutes. Add crushed kastoori methi (dried Fenugreek leaves) and cream (optional). Finally, pour the curry over kofta and malai kofta is ready to enjoy.