malai kofta in white creamy gravy 810

Malai Kofta in White Gravy

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malai kofta in white creamy gravy 810
Malai Kofta In White Gravy

Ingredients for Malai Kofta In White Gravy Curry

For Koftas – for Malai Kofta
Paneer – 1/2 cup, grated (100 grams)
Mawa – 1/2 cup, grated (100 grams)
Corn floor – 1/3 cup (40 grams)
Cashews – 8
Raisins – 1 tbsp
Green cardamom – 2
Salt – 1/2 tsp
Black pepper – 1/4 teaspoon
Oil – for frying koftas

for White Gravy for Malai Kofta In White Gravy


Oil – 2 tbsp
Cashew – 1/3 cup (50 grams)
Melon seeds – 1/3 cup (50 grams)
Cream – 1 cup (200 grams)
Fresh curd – 1/2 cup (100 grams)
Coriander leaves – 2-3 tbsp coriander (finely chopped)
Cumin seeds – half a teaspoon
Whole garam masala (2 big cardamom, 6 black pepper, 2 long, half inch cinnamon slice)
Ginger – 1 inch piece (grated or 1 tsp paste)
Green chili – 1-2 finely chopped
Coriander powder – half a teaspoon
Salt – 1 tsp (as per taste)
Red chili powder – 1/4 tsp
Sugar – 1 tsp
Butter – 1 tbsp

Method: How to make Malai Kofta In White Gravya


Put the paneer and mawa in a plate, add half the corn flour, salt and pepper and mix all the things well, mash them and make them smooth like chapati flour. Mixture for making koftas is ready.
Prepare stuffing to fill in the koftas:
Cut cashews into 7-8 pieces of cashew nuts, break raisins, clean them by wiping them with a cloth, peel cardamom and make powder. Mix chopped cashews, raisins and cardamom powder, the stuffing is ready to fill in the koftas.
Make Koftas:
Break a little equal lemon mixture into a round, flatten it with a mixture of koftas, deepen it a little in the middle and place 3 – 4 pieces of cashew nuts, 2 raisins on the deep part, lift the mixture around and close the stuffing in such a way that Do not get the koftas to burst, make the koftas round. Wrap the prepared balls in the corn floor and keep them in a plate, make all the koftas in the same way and keep them in the plate.
Put oil in a pan and heat it, the oil should not be too hot and cold, put 2-3 koftas in the medium hot oil and fry the koftas by tossing the hot oil over them till they turn light brown, fry all the koftas in the same way. Take. Kofta is ready, now let’s make the gravy.
How to make Gravy – How to make white Gravy for Malai Kofta Curry
First make a paste from cashew and melon seeds, soak cashew and melon seeds in hot water for half an hour or soak for 2 hours in plain water to make a paste, finely grind the soaked cashews and melon seeds to make a paste. Take.

repare the whole garam masala, peel large cardamom, remove the skin and take the grains, black pepper, long and cinnamon all together coarsely coarsely.
Heat a pan, add oil to the pan and let it heat, add cumin seeds, add chopped garam masala, fry a little bit, add ginger and green chillies and fry a little, add cashew and melon paste and fry until oil paste Do not start separating from it, add cream and stir fry again while stirring so that the oil starts separating from the spices. Add coriander powder, red chili powder to the spices, add curd and stir the spice well by stirring it with a spoon. Cook till it comes, the spices are ready, now you want to keep the gravy as thin as you want, add water to it, add 1- 1 1/2 cups of water and cook the gravy while stirring it till it boils. Don’t come Add salt, sugar, butter and green coriander to the gravy and cook on low flame for 2 minutes. The gravy is ready, before serving in hot gravy, put the koftas, cover for 2 minutes and serve and eat delicious malai kofta sabzi with chapatti, paranthas, poori or naan.
You can also serve the vegetable in this way, both the gravy and the koftas are kept aside, place 2 koftas in the serving bowl and add 2 tablespoons of hot gravy and garnish with a little green coriander and serve.


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