Malai Kofta

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1. 1Step 1: Pressure-cook the potatoes in an Instant Pot for 5 minutes with natural pressure release.
2. 2Step 2: In a wide bowl, mash the completely cooled potatoes with a fork or use a manual grater.
3. 3Step 3: Grate the paneer and add to the bowl. Add all the spices and cornstarch and mix well with your hands until a soft dough forms. Taste and adjust seasoning if needed.
4. 4Step 4: Set up a pan with oil for deep frying and heat over medium heat.
5. 5Step 5: Make equal-size balls or long barrels of desirable size, about 1.5 inches in diameter.
6. 6Step 6: Make one or two balls and fry them on medium heat to test if they hold together. If they crack, add 1 tablespoon additional cornstarch and proceed. Dust each ball with cornstarch.
7. 7Step 7: Fry 5-6 balls at a time, turning frequently and gently, until golden brown all over.
8. 8Step 8: Place the fried koftas on absorbent paper. Repeat until all are fried. Let them cool completely before storing.
9. 9Step 9: You can use an Instant Pot, a stovetop pressure cooker, or a covered Kadai on the stovetop.
10. 10Step 10: Set the Instant Pot to sauté. Add oil. Once warm, add cumin and sauté for a few seconds.
11. 11Step 11: Add green and red chilies, ginger, and garlic. Sauté for 20 seconds.
12. 12Step 12: Add onions and sauté until translucent.
13. 13Step 13: Add turmeric, coriander powder, bay leaves, cinnamon, and cloves. Mix well and add salt.
14. 14Step 14: Add chopped tomatoes, cashews, and water.
15. 15Step 15: Close the lid, cancel sauté, and cook on manual high pressure or porridge mode for 4 minutes.
16. 16Step 16: After the beep, wait 5 minutes then do a quick release, placing a towel over the knob to avoid splatters.
17. 17Step 17: Once the pin drops, open the lid. Discard the cinnamon stick and bay leaves.
18. 18Step 18: Blend immediately with an immersion blender, or cool and blend in a blender. If using an immersion blender, strain for a silky smooth sauce.
19. 19Step 19: Rinse the inner pot and set to sauté. Add oil, and once warm, add red chili powder and carefully pour in the pureed mixture.
20. 20Step 20: Stir constantly for a minute. Cover and cook for a minute because the mixture will splatter.
21. 21Step 21: Once simmering, add crushed kasoori methi, honey, and cardamom powder. Stir and cook for another minute.
22. 22Step 22: Stir in the cream. If the gravy is too thick, add a few tablespoons of water or milk. Note that the sauce thickens as it cools.
23. 23Step 23: Taste and adjust seasoning. Keep the gravy separate from the koftas until serving.