Read more to check out the full recipe! (Instagram) This recipe is perfect for days when you are feeling creative and want to whip up something delicious and elaborate – a restaurant-style meal made at home!Sometimes, nothing hits the spot quite like a rich, restaurant-style meal – but that doesn’t always mean searching for the takeaway menu. Sure, cooking from scratch takes a little extra time and effort, but there’s something deeply satisfying about digging into a delicious dish knowing you made it yourself. If you’re in the mood to put on your chef’s hat and whip up something special, this recipe is calling your name.Also Read | Craving a steaming bowl of noodles? Try chef Sanjeev Kapoor's recipe for Chinese chopsuey with extra proteinCelebrity chef and Khana Khazana host Sanjeev Kapoor has shared his delicious take on malai kofta, featuring soft paneer-and-potato koftas filled with a flavourful dry-fruit stuffing and served in a rich, creamy gravy. This indulgent, restaurant-style delicacy can be recreated at home with a little time and effort. In an Instagram video shared on August 20, the chef highlights, “In the mood for something special at home but not sure what to make? Malai kofta is a great option. It does take a little time and effort, but if you’re craving something different and delicious, this recipe is definitely worth trying.”Check out the full recipe below!IngredientsFor the koftas1 cup grated paneer1 large potato, boiled, peeled and grated2 to 3 green chillies, finely chopped1-inch piece ginger, finely choppedSalt, to taste2 to 3 tbsp cornflourA pinch of garam masala powderOil, for greasing and deep-fryingCornflour, for coatingFor the stuffing¼ cup raisins, chopped¼ cup cashew nuts, chopped½-inch piece ginger, finely chopped2 green chillies, finely choppedSalt, to tasteA pinch of garam masala powderFor the gravy2 large onions, roughly chopped6 to 8 cashew nuts2 to 3 tbsp melon seeds (magaz)1 tbsp poppy seeds (khas khas)Salt, to taste2 to 3 tbsp oil1 tsp cumin seeds3 to 4 green cardamoms3 to 4 cloves1 black cardamom1-inch cinnamon stick1 bay leaf1½ tbsp ginger-garlic-green chilli pasteA pinch of green cardamom powderA pinch of kasuri methi powderA pinch of garam masala powder2 to 3 tbsp fresh creamFor servingFresh coriander, for garnishFried raisinsFried cashew nutsMethodAdd grated paneer, potato, green chillies, ginger, salt, cornflour and garam masala to a bowl. Combine well to form a smooth mixture.Combine chopped raisins, cashew nuts, ginger, green chillies, salt and garam masala in a bowl. Mix well and set aside.Grease your palms with a little oil. Divide the paneer mixture into equal portions and roll each portion into a ball. Make a small dent in the centre, add some stuffing and carefully bring the edges together to seal it. Roll gently into a smooth ball.Heat sufficient oil in a kadai. Roll each prepared kofta in cornflour, then carefully deep-fry until golden brown and crisp. Drain on absorbent paper and set aside.Add onions, cashew nuts, melon seeds, poppy seeds, salt and two cups of water to a pressure cooker. Bring to a boil, cover and cook over medium heat until the pressure is released three times. Allow the pressure to settle completely, then open the cooker and let the mixture cool.Transfer the cooled mixture to a blender and grind to a smooth paste.Heat oil in a kadai. Add cumin seeds and let them crackle. Add green cardamoms, cloves, black cardamom, cinnamon and bay leaf, and sauté until fragrant.Add the ginger-garlic-green chilli paste and sauté for about a minute.Pour in the ground onion mixture and cook for four to five minutes. Add half cup of water and salt, then cook for another five to six minutes.Stir in green cardamom powder, kasuri methi powder and garam masala powder.Add the fresh cream and mix well. Simmer briefly until the gravy is smooth and creamy.Arrange the fried koftas in a serving dish and pour the hot gravy over them. Garnish with fresh coriander, fried raisins and cashew nuts. Serve hot.Note to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.Eshana Saha is a fresh face in lifestyle and cultural journalism, bringing a refined, multidisciplinary perspective to the intersection of entertainment, fashion and holistic wellbeing. With less than a year of professional experience, she has quickly adapted to high-pressure editorial environments and currently works full-time with HT Media. Prior to this, she interned for nearly six months with Hindustan Times’ entertainment and lifestyle vertical, where she gained hands-on experience in digital reporting, trend analysis and editorial storytelling.