Malai Kofta Indian Vegetable Balls in Creamy Sauce

In a large bowl, combine mashed potatoes, grated paneer, grated carrot, green peas, grated ginger, chopped green chilies, cornstarch, ground cumin, coriander, turmeric, garam masala, and salt. Mix thoroughly, then form into about 12-16 equal-sized balls. Heat enough oil in a pan over medium heat, then fry the koftas until golden brown, about 5-7 minutes per side. Remove and drain on paper towels.

In another pan, heat 2 tbsp of oil or ghee. Add the roughly chopped onions and sauté until translucent, about 5-7 minutes. Add the roughly chopped tomatoes and ginger-garlic paste, then cook for another 8-10 minutes until the tomatoes soften. Remove from heat, let cool slightly, then blend with the soaked cashews into a smooth paste. Add a little water if needed for blending.

In the same pan (or a clean one), heat a little more oil. Add the green cardamom pods, cinnamon stick, cloves, and bay leaf, and sauté for 30 seconds until fragrant. Pour in the blended onion-tomato-cashew paste and cook over medium heat for 5-7 minutes, stirring constantly, until the oil separates from the edges of the sauce. Add ground turmeric, red chili powder, ground coriander, garam masala, salt, and sugar. Mix well and cook for another 2-3 minutes.

Add about 150-200 ml of water (or vegetable broth) to the sauce and bring to a boil. Reduce heat to low and simmer for 5-7 minutes until the sauce thickens. Stir in the heavy cream and let it cook for another 2-3 minutes, but do not boil. Gently place the fried koftas into the sauce and let them warm through for 5 minutes. Garnish with fresh, chopped coriander and serve hot with naan bread, rice, or roti.