For the kofta

• 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 .
• Take approximate 2 tablespoon of the paneer and boiled potato mixer  in you greased palm.
• Press them on your palm and add a few raisins and cashews in the center and prepare small ball sized kofta.
• The ball size should not be more than 2 bites to ensure they cook properly from inside.
• 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 
  
• Add the tomatoes, ginger, garlic, cashews, salt, red chili powder, yogurt and water in your inner pot of the electric pressure cooker.
• Place the lid and Close with pressure valve to sealing position.
• Pressure cook for 6 minutes followed by quick release.
  
• Open the electric pressure cooker, allow to cool for a couple of minutes.
• Using a hand blender / immersion blender, carefully blend the sauce until smooth. 
• Strain the mixture to get rid of skin and seeds. Strain 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 or oil add red chilli powder, garam  masala.
• Add in the strained tomato puree  and sugar and mix well.
• Cook until the mixture starts to thickens for 5 -8 minutes.
• Lastly add some crushed kastoori methi (dried Fenugreek leaves) and cream ( optional )
• Finally, pour the curry over kofta and malai kofta is ready to enjoy.