Malai Kofta Curry

Malai Kofta Curry


For Malai Kofta
Paneer - ½ cup  grated
Mawa - ½ cup  grated
Corn flour - 1/3 cup
Cashew nuts - 8
Raisins - 1 tbsp
Green cardamom- 2
Salt - ½ tsp
Black pepper - ¼ tsp
Oil - to fry kofta

For White Gravy for Malai Kofta
Oil- 2 tbsp
Cashew nuts - 1/3 cup
Muskmelon seeds - 1/ 3 cup
Cream - 1 cup
Curd - ½ cup
Green coriander - 2-3 tbsp chopped
Cumin seeds - ½ tsp
Garam masala - 2 brown cardamom, 6 black pepper, 2 cloves, ½ inch cinnamon stick
Ginger - 1 inch piece (grated or 1 tsp ginger paste)
Green chilly - 1-2 chopped
Coriander powder - ½ tsp
Salt - 1 tsp
Red chilly powder - ¼ tsp
Butter - 2btbsp

How to make Malai Kofta
Take a plate, add paneer, mawa, half amount of corn flour and black pepper and mix all ingredients
until you get soft dough. Mixture for making kofta balls is ready.
How to prepare stuffing for the kofta balls:
Make 7-8 pieces of one cashew nut, remove the stalk of raisins and clean with a cloth. Peel cardamoms
and make powder. Mix all these ingredients. Stuffing for kofta balls is ready.
How to make kofta balls:
Take little amount of mixture (lemon size) and make round shape. Flatten it, make a dent in center and
place 3-4 pieces of cashew nuts and 2 raisins. Seal it from all sides nicely so that they do not splatter
while frying. Give it a round shape. Coat the ball with corn flour nicely and place on the plate. Like wise
prepare all balls.
How to fry kofta balls:
Heat oil in a pan. Make sure the oil doesn’t get heated up or is too cool. In medium hot oil place 2-3
balls. Cook until they get light brown color. Fry all balls like wise. Now let’s make gravy.
How to make white Gravy for Malai Kofta Curry
Firstly make paste of cashew nuts and muskmelon seeds. Before making paste soak cashew nuts and
muskmelon seeds in warm water for ½ hour or in normal water for 2 hours then finely grind the soaked
cashew nuts and muskmelon seeds.
Grind all spices. Take brown cardamom peel it and use its seeds, black pepper, clove and cinnamon stick
and grind them coarsely.
Preheat a pan and heat oil. Add cumin seeds, grinned spices, ginger and red chilly. Also add cashew nuts
and muskmelon paste in the pan. Cook until oil starts separating from the masala. Now add cream and
cook until oil separates from the masala again.
Add coriander powder, red chilly powder and curd. Mix all ingredients well and cook until it starts
boiling. Masala is ready. Now as per your desire add water or add 1-1.5 cup of water. Stir continuously
until the gravy starts boiling. Add salt, sugar, butter and green coriander and cook for 2 minutes more.
Gravy is ready. Before serving add kofta balls in gravy 2 minutes before and cover it. Serve malai
kofta curry with chapatti, naan, parantha or puri.
It can also be served in different way. Keep gravy and kofta balls separately. Take two kofta balls in a
bowl and pour two tbsp of gravy on top, garnish with coriander leaves and now serve.

Suggestion:
If don’t like the bitterness in the gravy then use milk instead of curd. Add milk with normal
temperature in the gravy and stir continuously.
If you like eating onion in gravy, boil 2 diced onions. Place in boiling water and boil for 3-4 minutes.
Make paste of onions. After adding cumin seeds and garam masala, add onion paste and cook until it
gets pinkish color. Add all spices in the similar manner and make your gravy.