Malai Kofta (White gravy)
Malai Kofta in Creamy White Gravy Experience the velvety goodness of our Malai Kofta in a classic luscious white gravy. These homemade koftas, filled with a delightful mix of cashews and raisins, are simmered in a rich, creamy gravy made from cashews and onions. The gravy boasts a perfect balance of spices, creating a harmonious blend of flavors that is both comforting and indulgent. Ideal for a special occasion or a cozy meal, this dish promises a luxurious taste of tradition.
Preparation Time
15 minutes
Soaking Time
Nil
Cooking Time
15 minutes
Makes
3
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
- 2 Onions Chopped
- 1 Green Chilly
- 1 tsp Chopped Ginger
- 1 Cinnamon stick
- 2 Cardomom pods
- ½ tsp Black Peppercorns
- ¼ Cup Cashews
- ½ Cup Water
- 3 Bay leaves
- 2 tsp Kasturi Methi
- 1 tbsp Jeera
- 1 tbsp Fresh Cream
- 2 tbsp Beaten Curd
- 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.
- In a blender jar, add in all the ingredients and blend into 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 and beaten curd.
- In a bowl, add in the gravy and top up with koftas. Serve hot with rotis or naan.
