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

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.

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.

Other popular Paneer and gravy recipes on the Blog:

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5. How to make creamy homemade Paneer | Cottage Cheese in 5 minutes
6. Paneer Tikka -How to make paneer tikka on griddle
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10. Dal Makhani/ Makhani Dal- 30 minutes Meal

Malai Kofta in white gravy

A perfect rich, creamy, thick white gravy dish with soft, melt-in-mouth koftas/paneer dumplings.

Course Dinner, Lunch, Main Dish, sauces marinades

Cuisine hyderabadi, north indian, punjabi

Keyword Amritsari Kulcha, Croquettes, Malai kofta

Servings 6 ppl

Prep Time 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

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.