"Spiced Paneer and Potato Balls served in a Creamy Onion and Cashew nuts based Gravy"
MALAI KOFTA WHITE GRAVY
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Prep time 20mins
Cook time 45mins
Serves or Makes: 6
Recipe Card
KOFTA
ingredients
- 200 gram Grated Paneer
- 200 gram Boiled & Grated Potato
- 1 tablespoon Cornflour; more for rolling
- 1/2 teaspoon Kofta & Kabab Blend
- 1/2 teaspoon Salt
- 1/2 teaspoon Crushed Pepper
- Oil for deep frying
Method
Step 1
In a bowl, add all the above ingredients and knead for 3-4 mins. Alternative option for Kofta & Kabab Spice Blend: 1/4 tsp each Roasted cumin and coriander powder
Step 2
Form around 8-10 balls
Step 3
Roll each of them in cornflour, shake off the excess. Let it sit for 5 mins
Step 4
Drop them gently in the hot oil, deep fry till its Orange.
WHITE GRAVY
ingredients
- 1 1/21 Onions; Diced
- 15 Cashew nuts
- 2 Green Chillies; Slit
- 2 tablespoon Oil
- 6 Cloves
- 4 Green Cardamom
- 1 Black Cardamom
- 1 inch Cinnamon
- 1 Bay Leaf
- 1/2 inch Ginger; Grated
- 1/2 teaspoon Roasted Coriander Powder
- 1/2 teaspoon Roasted Cumin Powder
- 1/2 teaspoon Garam Masala
- 1/4 cup Heavy Cream
- 1/3 cup Whisked Curd (Yogurt)
- 1/4 teaspoon Crushed Kasoori Methi
- Fresh Coriander to Garnish
- Salt; as per taste
Step 1
In a pot, add onions, cashew nuts, green chillies and pour enough water to cover the ingredients. Boil for 15-20 mins. Cool it completely and then grind it to a paste.
Step 2
In a pot, add oil, cloves, green and black cardamom, cinnamon, bay leaf and grated ginger. Saute for a min.
Step 3
Add the Onion - Cashew paste, coriander and cumin powder. Keep stirring till it thickens (15-20 mins)
Step 4
Add roasted cumin and coriander powder, Garam Masala and heavy cream, simmer for 3-5 mins
Step 5
Add whipped curd (make sure its at room temperature to avoid curdling), simmer till the oil separates out
Step 6
Add salt and kasoori methi, bring it to a boil
Step 7
Turn off the stove and garnish with freshly chopped coriander
Step 8
The koftas can be added to the white gravy
Step 9
Best served with Naan, roti or Jeera Rice