Malai Kofta (Potato and Cheese Dumplings in Creamy Sauce)

**Prepare the Kofta (Dumplings):** In a large bowl, combine the mashed potatoes, crumbled paneer, cornstarch, ginger-garlic paste, chopped green chili, chopped cashews, chopped raisins, garam masala, and salt. Mix well until a smooth dough forms.

Divide the dough into 12-16 equal portions. Roll each portion into a smooth ball. Slightly flatten each ball.

Heat vegetable oil in a frying pan or wok over medium-high heat. Carefully add the kofta in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

**Prepare the Sauce:** In a saucepan or pot, heat a little oil over medium heat. Add the chopped onion and sauté until golden brown.

Add the tomato paste and ginger-garlic paste. Sauté for another minute.

Add the pureed tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens.

Stir in the heavy cream and sugar (if using). Cook for another 5 minutes, stirring continuously.

Gently add the fried kofta to the sauce. Simmer for 5-10 minutes, allowing the kofta to absorb some of the sauce. Be careful not to stir too vigorously, as the kofta can break.

Stir in the crushed kasuri methi.

Garnish with fresh cilantro before serving. Serve hot with naan bread, rice, or roti.