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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 need 37 ingredients and 16 steps. Here is how you do that.
The ingredients needed to make Malai kofta with white gravy curry:
- Provide For balls-
- Provide 250 grms paneer
- You need 3/4 medium sized boiled potatoes
- You need 2 tbsp Corn flour
- Take 1 tbsp Ginger and green chilli paste
- Prepare FOR Spices
- Provide as per taste Salt
- You need 1 tsp Black pepper powder
- Take 1 tsp coriander powder
- Take 1 tsp Garam Masala
- You need 1 tsp cardamom powder
- Get For Coating-
- Use as required Corn flour
- Prepare as required Oil for frying
- Use For cashew nut paste-
- Get 3/4 medium sized onions chopped
- Prepare 1/2 green chilli slit
- Get 1/2 cup cashew nuts
- You need 1 cup water
- Provide For gravy-
- Take 1 tbsp Oil
- Prepare 1 tsp Cumin seeds
- Use as required Onion and cashew nuts paste
- Use 1 tsp Ginger paste
- You need 1/2 cup Curd
- Use 1/2 cup Fresh cream
- Use 4/8 pieces Cloves
- You need 2/4 pieces Green cardamom
- You need 1 piece Cinnamon stick
- Prepare 1 piece Bay leaves
- Get For Spices-
- Prepare As per taste Salt
- You need 1 tsp Black pepper powder
- Get 1 tsp Sugar
- Prepare 1 tsp Coriander powder
- Prepare 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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