Make the gravy/curry
Heat a pot/pan on medium heat. Once hot, add 1 tbsp oil and then add the bay leaf, cinnamon, green cardamom, cloves and IWP Sabut jeera.
Let the spices sizzle for few seconds and then add the chopped garlic, ginger, green chili and onion.
Saute for around 2 minutes, do not brown the onion.
Then add the tomatoes along with cashews and 2 cups of water and stir.
Cover the pot with a lid and cook for around 10 to 12 minutes until tomatoes soften.
Let it cool down down a bit (around 15 minutes, if you blend it while it's hot it might blow off from the blender), then discard the bay leaf and transfer mixture to a blender.
Blend to a smooth paste. Use a strainer and strain the puree into another bowl. This makes sure the gravy is really smooth.
Put the same pan on medium heat again. Once hot, add 2 tbsp unsalted butter and 1 tsp oil. Let the butter melt.
Add in the pureed gravy and cook for 2 minutes. Then add the IWP Dhania powder/coriander powder, IWP Kashmiri red chili powder, salt, sugar and IWP super garam masala.
Let the curry cook for 2 to 3 minutes.
Add IWP kasoori methi and then cream. Cook for additional 2 to 3 minutes on medium-low heat. Sprinkle some cardamom powder on top. The gravy is now done. Set aside and make kofta.
Boil the potatoes using a pressure cooker, 8-9 whistles on a stove-top pressure cooker.
Once the potatoes are boiled, let them cool a bit then peel and mash them.
To a large bowl, now add all ingredients for kofta- boiled and mashed potatoes, grated paneer, finely chopped ginger, cilantro, green chili, cashews, raisins, cornstarch, salt, white pepper powder and 1/4 tsp cardamom powder.
Mix everything together with your hands to form a dough. Start making kofta's from the dough. Take some part of the dough and roll between your palms to make it round.
Similarly makes all the koftas.
Heat enough oil to fry in a Kadai on medium-high heat.
Drop koftas in hot oil and fry until golden brown from both sides.