This recipe breaks down the classic Malai Kofta into manageable steps. We'll first prepare the potato-paneer koftas, then create a rich, aromatic gravy. While traditionally considered challenging, following these detailed instructions will help you create restaurant-quality results at home.

1. Step 1: Ensure potatoes are completely smooth with no lumps for the best kofta texture.

   Boil the potatoes until fork-tender, about 20 minutes. Peel and mash them thoroughly in a large mixing bowl.

2. Step 2: The cornstarch helps bind the mixture and prevents the koftas from breaking while frying.

   Add crumbled paneer, cornstarch, chopped cashews, raisins, 1/2 teaspoon garam masala, and 1/2 teaspoon salt to the mashed potatoes. Mix well until everything is evenly incorporated.

3. Step 3: Wet your hands slightly while shaping the koftas to prevent sticking.

   Divide the mixture into 12 equal portions and roll each into a smooth ball. If the mixture feels too sticky, refrigerate for 15-20 minutes to firm up.

4. Step 4: Don't overcrowd the pan as it will lower the oil temperature and make the koftas greasy.

   Heat oil in a deep frying pan to 350°F (175°C). Gently slide in the kofta balls, frying 3-4 at a time. Fry until golden brown on all sides, about 3-4 minutes, turning occasionally.

5. Step 5: Place koftas in a single layer to drain properly and maintain their crispness.

   Remove the fried koftas with a slotted spoon and drain on paper towels. Set aside while preparing the gravy.

6. Step 6: A smooth puree is essential for a silky gravy texture.

   For the gravy, blend onion, tomatoes, ginger, and garlic into a smooth puree. If using whole cashews for cashew paste, soak them in hot water for 15 minutes, then blend into a smooth paste.

7. Step 7: Be careful not to burn the spices as they can become bitter.

   Heat ghee in a medium saucepan. Add cumin seeds, cardamom pods, and cinnamon stick. Sauté until fragrant, about 30 seconds.

8. Step 8: This step is crucial for developing deep flavor in the gravy.

   Add the onion-tomato puree to the pan and cook on medium heat, stirring frequently until the mixture thickens and oil starts to separate, about 8-10 minutes.

9. Step 9: Cooking the ground spices helps release their flavors and removes any raw taste.

   Add ground coriander, turmeric, remaining garam masala, red chili powder, and remaining salt. Cook for another 2 minutes, stirring constantly.

10. Step 10: The cashew paste adds richness and helps thicken the gravy naturally.

    Stir in the cashew paste and 1 cup of water. Bring to a simmer and cook for 5 minutes until the gravy reaches a medium-thick consistency.

11. Step 11: Adding cream at the end prevents it from curdling and maintains the gravy's silky texture.

    Reduce heat to low and stir in the heavy cream and crushed kasoori methi. Simmer for 2 minutes, stirring gently.

12. Step 12: Don't add the koftas too early or they will become soggy. If preparing ahead, keep koftas separate until serving time.

    Just before serving, gently place the koftas in the hot gravy. Let them sit for 2 minutes to absorb some of the flavors, then garnish with fresh cilantro.

Serve your Malai Kofta hot with naan bread or steamed basmati rice. For a complete Indian meal, pair with a simple dal and a fresh kachumber salad. Leftover gravy can be refrigerated for up to 3 days, but store any remaining koftas separately to maintain their texture.