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
Table of Contents
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
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
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
One thought on “Malai Kofta | How to make Restaurant Style White gravy Creamy Kofta curry”
This curry was exactly like restaurant. I had it with chapathi. Excellent.