Written recipe for Malai kofta with white gravy
Prep time: 25 mins
cooking time: 30 mins
Serves: 4
Fried balls
Ingredients:
• Paneer 250 gm
• Potatoes 3-4 medium size (boiled)
• Salt to taste
• Black pepper a pinch
• Coriander powder 1 tsp
• Garam masala ½ tsp
• Corn flour 2 tbsp
• Ginger ½ inch (chopped)
• Green chillies 1-2 nos. (chopped)
• Cashew nuts (chopped)
• Raisins
• Cardamom powder
• Corn starch for coating
• Oil for frying
Method:
• 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.
• Take a spoonful of mixture and make small roundels, press the centre with your thumb and flatten it little, place some chopped cashew nuts, raisins and pinch of cardamom powder.
• 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.
Onion cashew paste
Ingredients:
• Onion 3-4 medium size (diced)
• Green chillies 1-2 nos. (slit)
• Cashew nut ½ cup
• Water 1 cup
Method:
• In a wok add onions, green chillies, cashew nuts and water, boil for 7-8 minutes.
• Cool down to room temperature and grind them into a paste.
For gravy
Ingredients:
• Oil 1 tbsp
• Jeera (cumin seeds) 1 tsp
• Green cardamom 2 nos.
• Black cardamom 1 nos.
• Cloves 3-4 nos.
• Cinnamon stick 1 inch
• Bay leaf 1 no.
• Ginger 1 inch (chopped)
• Onion cashew paste
• Fresh cream ½ cup
• Sugar 1 tsp
• Coriander powder 1 tbsp
• Black pepper 1/4th tsp
• Salt to taste
• Curd ½ cup (whisked)
• Garam masala 1 tsp
• Kasuri methi 1 tsp
Method:
• Heat oil in a wok, 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 sugar, coriander powder, black pepper powder and salt, mix well.
• Add curd and cook until oil separates. Add water to adjust the consistency of the gravy.
• Add garam masala and kasuri methi, mix well and bring to a boil.
• 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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