Shahi Malai Kofta In A White Creamy Gravy

Shahi Malai Kofta In A White Creamy Gravy

Ingredients

For Kofta

Paneer - ½ cup (100 grams) grated
Mawa - ½ cup (100 grams) grated
Corn flour - 1/3 cup (40 grams)
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 (50 grams)
Muskmelon seeds - 1/ 3 cup (50 grams)
Cream - 1 cup (200 grams)
Curd - ½ cup (100 grams)
Green coriander - 2-3 tbsp (finely 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 (finely chopped)
Coriander powder - ½ tsp
Salt - 1 tsp
Red chilly powder - ¼ tsp
Butter - 1 tbsp

Method

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.

Stuffing for the kofta balls

Make 7-8 pieces of one cashew nut, remove the stalk of raisins and clean with a cloth. Peel cardamons and make powder. Mix all these ingredients. Stuffing for kofta balls is ready.

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.

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, grind 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 or mint leaf 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.