Malai Kofta in white gravy
A perfect rich, creamy, thick white gravy dish with soft, melt-in-mouth koftas/paneer dumplings.
Servings Prep Time
6ppl 15min
Cook Time
15min
Servings Prep Time
6ppl 15min
Cook Time
15min
Ingredients
For gravy Base
For Koftas- without paneer
For Kofta Filling
For White Gravy
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.