Malai Kofta With White Gravy Curry

Hey everyone, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Malai kofta with white gravy curry. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Malai kofta with white gravy curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Malai kofta with white gravy curry estimated approx 35 minutes.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Malai kofta with white gravy curry using 37 ingredients and 16 steps. Here is how you cook it.

I was inspired when I once went to a restaurant I saw this white gravy curries since then that restaurant become my inspiration. It is unique because it is a white gravy curry. I made it for my family.

Ingredients and spices that need to be Make ready to make Malai kofta with white gravy curry:

1. For balls-
2. 250 grms paneer
3. 3/4 medium sized boiled potatoes
4. 2 tbsp Corn flour
5. 1 tbsp Ginger and green chilli paste
6. FOR Spices
7. as per taste Salt
8. 1 tsp Black pepper powder
9. 1 tsp coriander powder
10. 1 tsp Garam Masala
11. 1 tsp cardamom powder
12. For Coating-
13. as required Corn flour
14. as required Oil for frying
15. For cashew nut paste-
16. 3/4 medium sized onions chopped
17. 1/2 green chilli slit
18. 1/2 cup cashew nuts
19. 1 cup water
20. For gravy-
21. 1 tbsp Oil
22. 1 tsp Cumin seeds
23. as required Onion and cashew nuts paste
24. 1 tsp Ginger paste
25. 1/2 cup Curd
26. 1/2 cup Fresh cream
27. 4/8 pieces Cloves
28. 2/4 pieces Green cardamom
29. 1 piece Cinnamon stick
30. 1 piece Bay leaves
31. For Spices-
32. As per taste Salt
33. 1 tsp Black pepper powder
34. 1 tsp Sugar
35. 1 tsp Coriander powder
36. 1 tsp Garam Masala
37. 2 tsp Dry fenugreek(kasuri methi)

Instructions to make to make Malai kofta with white gravy curry

1. Grate the paneer, grate the boiled potatoes.
2. Add salt and pepper, coriander powder, garam masala and cornflour, mix well, add ginger and green chillies, mix and knead well.
3. Bring the ends together and roll into a ball again.
4. Lightly coat the balls with corn starch, rest them for 5 minutes before frying.
5. Heat oil for frying, fry these coated balls on medium flame until golden brown and Keep aside.
6. For cashew nuts paste
7. In a pot, add onions, green chillies, cashew nuts and water, boil for 7-8 minutes.
8. Cool down to room temperature and grind them into a paste.
9. Heat oil in a deep pot, add the whole spices and sauté for few seconds.
10. Add ginger and freshly prepared cashew and onion paste. Cook until the paste is thick.
11. Add fresh cream and keep stirring continuously, cook for 2-3 minutes.
12. Add curd and cook until oil separates. Add water to adjust the consistency of the gravy.
13. Add kasuri methi, mix well and bring to a boil.
14. Add sugar, coriander powder, garam masala, black pepper powder and salt, mix well.
15. Serve hot either by lightly mixing the fried balls with the gravy or just place the fried balls over the gravy and garnish with fried cashews and raisins.
16. It can be served with roti, naan or any other Indian bread of your choice.

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