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May 16, 2021

Malai Kofta in white gravy recipe |Malai Kofta gravy restaurant style |With and without paneer

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Malai Kofta in white gravy recipe |Malai Kofta gravy restaurant-style. Is a rich, creamy, and thick gravy made with onion and cashew base. A mildly sweet and spiced gravy with the subtle flavor of kasoori methi. Delicious gravy and soft kofta balls made with paneer. I will show you how to make Malai kofta balls with and without paneer.

Malai kofta recipe

How to make the white gravy:

For the base, you will need cashew, onion, khus-khus, magaj(melon seeds). To prepare the base just pressure cook the mentions items for 5-8 minutes till cooked and then grind into a thick creamy paste.

How to make the Gravy thick and creamy:

To make the gravy thick and creamy we add curd, cream, or Malai (homemade). You may add some white butter. I did add and it enhances the richness and adds to the nice color of the gravy.

How to make the koftas with Paneer :

To make the koftas/dumplings with paneer you need Paneer (1 cup), boiled and mashed potatoes (1/4 cup), 2-3 tbsp maida/cornflour, salt, coriander leaves, roasted cumin/bhuna jeera, red chili powder, white pepper powder. For stuffing: raisins and cashew.

Mash and mix all the ingredients together nicely. Make small balls and fry on high flame. Keep aside.

Add the balls to the gravy just before serving as the koftas absorb the gravy quickly.

How to make Koftas without Paneer:

In case you don’t have paneer and wish to make Malai kofta. Then don’t worry. You can with this simple trick and you’ll get equally soft koftas without paneer.

You need- 1 cup boiled and mashed potatoes, 3-4 tbsp milk powder, 4 tbsp maida/cornflour, coriander leaves, and all the spices( bhuna jeera, salt, white pepper, red chili powder).

Mix all of them together and make small-sized balls and fry them on high heat. Fry till golden brown and keep aside. Add them too just before serving.

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Malai kofta recipe
Malai Kofta in white gravy
Print Recipe
A perfect rich, creamy, thick white gravy dish with soft, melt-in-mouth koftas/paneer dumplings.
  • CourseDinner, Lunch, Main Dish, sauces marinades
  • Cuisinehyderabadi, north indian, punjabi
  • KeywordAmritsari Kulcha, Croquettes, Malai kofta
Servings Prep Time
6 ppl 15 min
Cook Time
15 min
Servings Prep Time
6 ppl 15 min
Cook Time
15 min
Malai kofta recipe
Malai Kofta in white gravy
Print Recipe
A perfect rich, creamy, thick white gravy dish with soft, melt-in-mouth koftas/paneer dumplings.
  • CourseDinner, Lunch, Main Dish, sauces marinades
  • Cuisinehyderabadi, north indian, punjabi
  • KeywordAmritsari Kulcha, Croquettes, Malai kofta
Servings Prep Time
6 ppl 15 min
Cook Time
15 min
Servings Prep Time
6 ppl 15 min
Cook Time
15 min
Ingredients
For gravy Base
  • 2 medium onions
  • 1/2 cup cashew
  • 2 tbsp khus-khus /poppy seeds
  • 1 tbsp melon seeds/ maghaz
For Koftas- without paneer
  • 1.5 cup Boiled potatoes mashed
  • 3 tbsp milk powder
  • 4 tbsp maida/cornflour add more if potatoes have moisture
  • 1 tsp salt
  • 1/2 tsp white pepper powder
  • 1/2 tsp kashmiri chili powder
  • 1 tsp cumin powder/ bhuna jeera
  • 1/2 tsp amchoor powder
  • Ghee/clarified butter/oil for frying
For Kofta Filling
  • 3 tbsp Dry fruits raisins and chopped cashew
For White Gravy
  • 1 tsp salt
  • 1 tsp white pepper powder
  • 2 long/cloves
  • 1 tej patta/ bay leaves
  • 1 tbsp green cardomom powder
  • 1 cup curd / dahi beaten
  • 1 cup Cashew-Onion Base prepared above
  • 2 tbsp malai
  • 2 tbsp cream / white butter
  • 4 tbsp milk for consistency
  • 2 tbsp Desi Ghee/ Clarified Butter
  • 1 tbsp kasoori methi /Fenugreek leaves
Servings: ppl
Instructions
For Kofta- Without Paneer
  1. Boil 5-6 medium potatoes. Cool them. Mash them nicely.
  2. Now add all the rest of the ingredients and mix well.
  3. Take 1 tbsp of this mix in your palm. Flatten it, add the filling (raining and cashew) in the centre and close from all sides. Make a small ball. Similarly, make the rest of the balls. This mix should give you 11 balls.
  4. Heat oil in a pan and fry all the koftas on high flame and keep aside.
For Gravy Base
  1. In a pressure cooker, add roughly chopped onions, cashew, melon seeds, khus-khus. Add 1/4 cup water.
  2. Cook on high flame until 1 whistle. Simmer and cook for another 2 whistles. Shut the flame and let the steam release on its own.
  3. Grind this mixture to a fine paste in the grinder. Keep it aside for gravy.
White Gravy
  1. Heat desi ghee in a pan/wok.
  2. add long, tej patta, and spice mix( amchoor, salt, white pepper powder, kasoori methi and green cardamom powder. Mix well.
  3. Add the onion-cashew gravy base, simmer, and keep stirring. Cook for 5 minutes.
  4. Don't let it stick to the base. Add curd and mix. Keep stirring till it comes to a boil.
  5. Add malai and milk for consistency. Keep on simmer and let it boil. Once the gravy is in the right consistency, shut the flame and it is ready to serve.
  6. Just when ready to serve, add the koftas and garnish with coriander powder.
Recipe Notes

Served best with Naan, Tandoori roti, Amritsari Kulcha.

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Filed Under: Uncategorised Tagged With: cashew, dinner, KIDS RECIPES, lunch, malai kofta, Paneer

Reader Interactions

Comments

  1. GUNJAN C Dudani says

    May 20, 2021 at 1:05 am

    malai kofta is my favorite. I love this variation and next time i am make this white gravy for sure.

    Reply
  2. Farrukh Aziz says

    May 20, 2021 at 11:32 am

    This does go really well with naan! The taste was absolutely delicious and I love how it has 2 different ways with and without paneer!

    Reply
  3. Silvia Martinez says

    May 20, 2021 at 10:17 pm

    Wow, this dish sounds so unbelievably yummy. I’m a big fan of cashews. I was surprised to see that I had a lot of ingredients at home. Now I need to go to the store and get what I’m missing.

    Reply
  4. Heidy says

    May 20, 2021 at 11:50 pm

    I have never had Malai Kofta in white gravy recipe, but it sure does look fantastic, and I am looking forward to trying your recipe out this weekend after shopping.

    Reply
  5. Sandhya Ramakrishnan says

    May 22, 2021 at 3:46 am

    There are very places that have a very good malai kofta in white gravy. Love the recipe and it is one of my boys favorite curry now. The winner is the dry fruit stuffing inside the kofta.

    Reply
  6. Linda says

    May 22, 2021 at 4:24 am

    Malai kofta is my favorite and it goes well with naan. Can’t believe the ingredients are so simple to make!

    Reply
  7. Tristin says

    May 22, 2021 at 9:48 am

    This malai kofta sounds incredible. Thanks for including tips on how to make this without paneer. Can’t wait to try the koftas with that fruit filling!!

    Reply
  8. Ramona says

    May 24, 2021 at 1:46 am

    This malai-kofta looks and sounds incredible and I’m drooling just by looking at the pictures of it! I cant wait to make this recipe, thank you for sharing!

    Reply
  9. Cathleen says

    May 24, 2021 at 8:19 am

    I just ate dinner, and this looks so good that I am craving it now!! I will always have a second stomach for a meal that looks this good, bookmarked to make later. Thanks for the recipe!

    Reply
  10. Debbie says

    May 24, 2021 at 8:32 am

    I have never had Malai Kofta in white gravy before but this sounds fantastic . I love when ingredients are simple and make such a wonderful dish, This is on my list to try very soon.

    Reply

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Hi, Am Aditi ! Welcome to my Blog! Am a recipe developer ,food writer and blogger based in Delhi,India.From being a Banker to a Food Blogger, my journey from figures to flavors commenced after my son was born. Now,its a passion. I just love cooking ,developing new recipes and my new love for Food Photography. Am a self taught cook and just learning my way to good food photography. I believe in keeping a healthy lifestyle and eating healthy food.This blog is a document of my exploration/adventure with Food .If you like my blog ,do leave a comment.

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Hi, Am Aditi ! Welcome to my Blog! Am a recipe developer ,food writer and blogger based in Delhi,India.From being a Banker to a Food Blogger, my journey from figures to flavors commenced after my son was born. Now,its a passion. I just love cooking ,developing new recipes and my new love for Food Photography. Read More

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