Malai kofta (red gravy)
Malai Kofta Red Gravy Indulge in the creamy richness of our Malai Kofta, featuring crispy, homemade koftas crafted from a delicious blend of cashews and raisins. These golden-brown, velvety balls are nestled in a luxurious red gravy, made with a blend of tomatoes, aromatic onions, and cashews for added depth. The gravy is so rich yet so easy to make, made with basic ingredients but tastes absolutely delicious. This classic dish is perfect for those seeking a comforting, indulgent meal with a touch of traditional flair.
Preparation Time
15 minutes
Soaking Time
Nil
Cooking Time
15 minutes
Makes
3 (7-8 koftas)
INGREDIENTS
- 100GMs paneer
- 2 Boiled Potatoes
- 1 tbsp Coriander powder
- ¼ tsp Cardamom powder
- 1 tbsp Corn flour
- 1 tbsp Maida
- ½ tsp ginger green chilli
- 1 tsp Sugar
- Salt to taste
- 1 tbsp Chopped Cashew
- ½ tbsp Raisins
- 1 Onion Chopped
- 2 Tomatoes chopped
- 3 Dried Kashmiri Red Chillies
- 1 tsp Chopped Ginger
- 1 Cinnamon stick
- 2 Cardomom pods
- ¼ Cup Cashews
- ½ Cup Water
- ¼ tsp Turmeric powder
- 3 Bay leaves
- 2 tsp Kasturi Methi
- 1 tbsp Jeera
- 1 tbsp Fresh Cream
- 1 tbsp Sugar
- ¾ Cup Water
- 1 tbsp Oil
- Salt to taste
- Oil for frying Kofta
For the Koftas
To fill inside the Kofta
For the Gravy Paste
Other ingredients
METHOD
- In a plate mash the boiled potatoes. Add in the crumbled paneer.
- Add in all the other ingredients and mash the mixture with your hands properly for 2 minutes.
- Once mixed, divide into 8 pieces and make balls of them.
- Inside each Kofta fill in chopped cashews and raisins.
- Make round balls of each filled Kofta.
- Heat oil for frying the koftas.
- Fry these filled koftas on medium heat till golden brown.
- Add all the ingredients in a blender to form a smooth paste.
- In a pan heat oil. Add in Jeera, bay leaves and saute for ½ a minute.
- Add in the gravy paste and mix well.
- Add in water, sugar, salt, kasturi methi and mix. Cover and let it cook for 2 minutes.
- Finish by adding cream.
- In a bowl, add in the gravy and top up with koftas. Serve hot with rotis or naan.
