Mix all the ingredients mentioned under kofta, except oil, in a bowl. Mix them well and make a dough.
Make medium sized balls from the dough and deep fry the koftas in medium hot oil till they are golden brown. Keep aside.
Remove extra oil from the same pan leaving about 2 tablespoons of oil. Add all the whole spices and fry till the oil becomes fragrant.
Now add the onion paste and sauté till it turns brown. Make a smooth paste of the ginger and garlic cloves and add it to the frying pan. Fry them till the raw smell evaporates.
Add the tomato puree and sauté for 2-3 minutes on medium-high heat. Add the turmeric powder, red chili powder, garam masala powder and cashew or almond paste.
Stir to mix well and saute till the oil starts to separate from the spice paste. Add water and stir.
Cover and simmer the sauce to bring all the flavors together and the gravy begins to thicken. It takes approximately 11 to 12 minutes on low flame.
Towards the end add crushed kasuri methi/dry fenugreek leaves, salt and sugar. Mix well and simmer for 1-2 minutes more.
Tip the koftas into the curry if serving immediately or spoon some sauce on the serving plate and then place the koftas over it.
Garnish the malai kofta with some cream, grated paneer and coriander leaves. Serve hot with rotis, naan or steamed basmati rice.
Recipe by Flavor Quotient at https://www.flavorquotient.com/2014/08/malai-kofta/