For the koftas :Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 8 equal portions and roll each portion into an oval or cylindrical shape.
Heat the oil in a deep kadhai and deep-fry, 2 or 3 koftas at a time, till they turn golden brown in colour from all the sides.
Drain and keep aside.
For the gravy :Combine the onions and cashews and green cardamom in a mixer and blend till smooth.Keep aside.
Heat the butter in a deep pan, add the whole spices , onion-cashew paste, garlic ginger paste and green chilli paste, and cook on a medium flame for 5 minutes, while stirring occasionally.
Add the fresh tomato pulp, sugar, chilli powder, salt and 1/2 cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally .
Add garam masala and mix well.
Switch off the flame and add the fresh cream and mix well.
Just before serving, arrange the koftas in a serving dish.
Pour the hot gravy over the koftas.
Serve immediately garnished with fresh cream.
Enjoy creamy malai kofta.
