Take a plate, add paneer,half amount of corn flour and black pepper and knead till you get soft dough. Outer cover of kofta balls is ready .

Mix cashew nuts,raisins and cardamoms powder together. Stuffing for kofta balls is ready.

Take little amount of dough (lemon size) and make round shape. Flatten it, make a little well in center and place small amount of stuffing. 

Seal it from all sides nicely so that they do not splatter while frying. Give it a round shape. Coat the ball with corn flour nicely and place on the plate. Like wise prepare all balls.

Heat oil in a pan. In medium hot oil place 2-3 balls. Cook until they get light brown color. Fry all balls like wise. Now let’s prepare gravy

Firstly make paste of cashew nuts .Before making paste boil cashew nuts in water 15 min then finely grind it.

Grind all spices. Take brown cardamom peel it and use its seeds, black pepper, clove and cinnamon stick and grind them coarsely.

Preheat a pan and heat oil. Add cumin seeds, grinned spices, ginger and red chilli. Also add cashew nuts paste in the pan. Cook until oil starts separating from the masala.

Now add cream and cook until oil separates from the masala again.

Add coriander powder, red chilly powder and curd. Mix all ingredients well and cook until it starts boiling. Masala is ready. Now as per your desire add water . Stir continuously until the gravy starts boiling. Add salt, sugar, butter and green coriander and cook for 2 minutes more. Gravy is ready.

Before serving add kofta balls in gravy 2 minutes before and cover it. Serve malai kofta curry with chapatti, naan, paratha or puri.

It can also be served in different way. Keep gravy and kofta balls separately. Take three kofta balls in a bowl and pour two tbsp of gravy on top, garnish with coriander leaves and now serve