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We hope you got insight from reading it, now let’s go back to malai kofta with white gravy curry recipe. To cook malai kofta with white gravy curry you only need 37 ingredients and 16 steps. Here is how you do it.
The ingredients needed to cook Malai kofta with white gravy curry:
- Get For balls-
- Take 250 grms paneer
- Prepare 3/4 medium sized boiled potatoes
- Take 2 tbsp Corn flour
- You need 1 tbsp Ginger and green chilli paste
- Use FOR Spices
- Get as per taste Salt
- You need 1 tsp Black pepper powder
- Take 1 tsp coriander powder
- Prepare 1 tsp Garam Masala
- Use 1 tsp cardamom powder
- Prepare For Coating-
- Prepare as required Corn flour
- You need as required Oil for frying
- Get For cashew nut paste-
- Provide 3/4 medium sized onions chopped
- You need 1/2 green chilli slit
- Take 1/2 cup cashew nuts
- Prepare 1 cup water
- Get For gravy-
- You need 1 tbsp Oil
- Get 1 tsp Cumin seeds
- Use as required Onion and cashew nuts paste
- Prepare 1 tsp Ginger paste
- Take 1/2 cup Curd
- Get 1/2 cup Fresh cream
- Prepare 4/8 pieces Cloves
- Provide 2/4 pieces Green cardamom
- You need 1 piece Cinnamon stick
- You need 1 piece Bay leaves
- Prepare For Spices-
- Provide As per taste Salt
- You need 1 tsp Black pepper powder
- Take 1 tsp Sugar
- Get 1 tsp Coriander powder
- Get 1 tsp Garam Masala
- Prepare 2 tsp Dry fenugreek(kasuri methi)
Steps to make Malai kofta with white gravy curry:
- Grate the paneer, grate the boiled potatoes.
- Add salt and pepper, coriander powder, garam masala and cornflour, mix well, add ginger and green chillies, mix and knead well.
- Bring the ends together and roll into a ball again.
- Lightly coat the balls with corn starch, rest them for 5 minutes before frying.
- Heat oil for frying, fry these coated balls on medium flame until golden brown and Keep aside.
- For cashew nuts paste
- In a pot, add onions, green chillies, cashew nuts and water, boil for 7-8 minutes.
- Cool down to room temperature and grind them into a paste.
- Heat oil in a deep pot, add the whole spices and sauté for few seconds.
- Add ginger and freshly prepared cashew and onion paste. Cook until the paste is thick.
- Add fresh cream and keep stirring continuously, cook for 2-3 minutes.
- Add curd and cook until oil separates. Add water to adjust the consistency of the gravy.
- Add kasuri methi, mix well and bring to a boil.
- Add sugar, coriander powder, garam masala, black pepper powder and salt, mix well.
- 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.
- It can be served with roti, naan or any other Indian bread of your choice.
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