Malai Kofta

Malai Kofta | How to make Restaurant Style White gravy Creamy Kofta curry

In the heart of a bustling kitchen, the air is thick with the aroma of spices and anticipation. Here, amidst a symphony of sizzling pans and bubbling pots, the magic of Malai Kofta curry begins to unfold.

First, delicate orbs of paneer and mashed potatoes are formed with skilled hands, each one a testament to culinary artistry. Gently fried to a golden perfection, they exude a tantalizing aroma that hints at the decadence to come.

Meanwhile, a rich and velvety sauce simmers on the stove, a harmonious blend of onions, and fragrant spices. With each stir, the flavors meld and deepen, creating a canvas of savory perfection.

As the koftas are lovingly nestled into the sauce, they soak up its creamy richness, becoming tender morsels of culinary bliss. Each bite promises a symphony of textures and tastes, from the crisp exterior to the meltingly soft center.

Garnished with a flourish of fresh cilantro, the Malai Kofta curry is a feast for the senses, a celebration of flavor and tradition. With every spoonful, diners are transported to a world of indulgence and delight, where each bite is a revelation and every moment a culinary adventure.

Malai Kofta

Malai Kofta

Experience the exquisite flavors of Malai Kofta Curry, a classic North Indian dish. This creamy, melt-in-your-mouth paneer and potato dumplings are simmered in a rich, aromatic cashew-based gravy, creating a perfect harmony of spices. Make restaurant style malai kofta curry at home easily.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
10 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian
Servings 6 People
Calories 360 kcal

Equipment

  • 1 Kadai
  • 1 Measuring Cups
  • 1 Spatula
  • 1 Sieve
  • 1 Mixer Grinder
  • 1 Bowl

Ingredients
  

  • 1 l Water
  • 4 nos. Clove
  • 1 no. Bay leaf
  • 1 no. Cinnamon
  • 4 nos. Cardamom
  • 3 nos. Onion Chopped in long sized
  • 50 gms. Cashews
  • 2 no. Green Chilli
  • 100 gms. Mawa / Khoya
  • 100 gms Paneer
  • 1 no, Potato Boiled
  • 2 tbsp Corn Flour
  • 2 tbsp Maida
  • ¼ tsp Cardamom Powder
  • 100 gms Butter
  • 1 tsp Cumin Seeds
  • ¼ cup Curd / Yogurt
  • ¼ cup Milk Cream
  • ½ tsp Salt
  • 2 tsp Sugar

Instructions
 

  • Take 1 l Water in a Kadhai and boil. Add 4 nos. Clove, 1 no. Bay leaf, 1 no. Cinnamon and 4 nos. Cardamom. Let the water boil thoroughly.
  • Add 3 nos. Onion, 50 gms. Cashews and 2 no. Green Chilli. Cook for 10 minutes on a medium flame.
  • Separate water from the ingredients using sieve. Pass through fresh water to the cooked ingredients.
  • Transfer to the mixer grinder and grind it. Sieve the gravy to get soft white gravy for the curry.
  • Now take and bowl and add 100 gms. Mawa / Khoya and grated 100 gms Paneer and 1 no, Potato, 2 tbsp Corn Flour, 2 tbsp Maida and ¼ tsp Cardamom Powder. Mix them well to a soft dough.
  • Take a small amount of dough, fill it with cashews and raisins, and give spherical shape.
  • Fry all the spherical shaped dough in oil to make kofta in small quantities. On low flame first and then on medium flame until it gets brown color. Remove in a bowl on a tissue paper.
  • Take a pan and add 100 gms Butter, after it melts add 1 tsp Cumin Seeds, once it gets fried, add white gravy. Boil on medium flame for 3-5 minutes.
  • Now add ¼ cup Curd / Yogurt, ¼ cup Milk Cream and ½ tsp Salt. Mix well and then add 2 tsp Sugar. Mix well and let it cook on medium flame until it bets boil.
  • Turn off the flame and transfer white gravy to another container. White gravy is ready. Add kofta balls in white gravy during serving, Kofta curry is ready,

Video

Notes

You can adjust sugar and according to your taste. Always add kofta balls only while serving.
Keyword Malai Kofta, White Gravy

Equipments:

Kadai https://amzn.to/3vpdDlj

Measuring Cups https://amzn.to/4abSLx1

Spatula https://amzn.to/4aw8SFc

Sieve https://amzn.to/4ay9L00

Mixer Grinder https://amzn.to/4abosGw

Bowl https://amzn.to/4axoKY6

 

Ingredients:

Water – 1ltr

Clove – 4/5nos.

Tej Patta – 1no.

Cinnamon Stick – 1no.

Cardamom – 4nos.

Onion – 3nos.

Cashew – 50gms

Green Chilli – 2nos.

Mawa – 100gms

Paneer – 100gms

Boiled Potato – 1no.

Corn Flour – 2tbsp

Maida – 2tbsp

Salt – A pinch

Cardamom powder – 1/4tsp

Chopped Cashews – 3tbsp

Chopped Raisins – 3tbsp

Oil – for frying

Butter – 100gms

Jeera – 1tsp

Curd – 1/4cup

Malai – 1/4cup

Salt – 1/2tsp

Sugar – 2tsp

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