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We hope you got benefit from reading it, now let's go back to mughlai malai kofta curry(malai kofta in white gravy) recipe. You can have mughlai malai kofta curry(malai kofta in white gravy) using 30 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make Mughlai Malai Kofta Curry(Malai kofta in white gravy):
- Use For of For kofta:.
- Take 200 gms of paneer (grated).
- Take 1 cup of potato (boiled grated).
- Get 1 tsp of coriander powder.
- Take 1/2 tsp of black pepper powder.
- Provide 1 tsp of green chilli paste.
- Use 1/4 tsp of cardamom powder.
- You need 1 +2 tbsp of corn flour.
- You need some of raisins or cashews (for stuffing).
- Get as required of oil for frying kofta.
- Take For of White paste--.
- Get 2-3 of medium sized onion (sliced).
- You need 1 of green chilli.
- Provide 1 tbsp of ginger.
- Provide 1 of star anise.
- Take 1 of cinnamon.
- Provide 1 of bay leaf.
- Get 1 of black cardamom.
- Use 12-15 of cashews.
- Take 1 tbsp of poppy seeds.
- Get 2 cups of water.
- Prepare other of ingredients --.
- Take 2-3 tbsp of oil.
- Get 1 tsp of cumin seeds.
- Prepare 2 tbsp of cream.
- Provide 1/4 cup of fresh curd.
- You need 1 tsp of kasuri methi.
- Provide to taste of salt.
- Take some of fresh coriander for garnishing.
- Provide some of roasted cashews and raisins for garnishing.
Instructions to make Mughlai Malai Kofta Curry(Malai kofta in white gravy):
- First for making kofta - In a bowl add grated paneer along with grated potato,salt, black pepper powder, cardamom powder, green chilli paste and 1 tbsp of corn flour.Mix all ingredients well to make like dough..
- Now take lemon size of portion from dough mixture and flatten it with palm, place a cashew or raisin in centre and close/roll nicely to make kofta balls.make all kofta similarly and coat /roll them in cornflour and keep aside for 5-6 mins..
- Meanwhile heat oil in a wok and deepfry all kofta balls in hot oil till nice golden.remove all the kofta balls from oil and put them on paper napkin to absorb excess oil..
- For making white paste--Take a pan add sliced onion, green chilli, ginger, star anise,bay leaf, black cardamom, cinnamon,cashews poppy seeds and water.boil it for 4-5 mins on medium heat.switch off the heat and let it cool.after cooling add into a blender jar and blend till smooth paste..
- For preparing gravy - Heat oil/butter in a pan add cumin seeds when they cracks add prepared white paste, stir and cook for 3-4 mins on low to medium heat till it thickens. keep stirring in between..
- Next add cream and curd in it, mix well and cook for 2-3 mins, while stir continuously..
- Add salt and as required water, let it boil and cook until you get desired consistency of gravy.Next add cream and curd in it, mix well and cook for 2-3 mins, while stir continuously..
- In last add kasuri methi mix well and switch the heat off..
- For serving -- Pour the gravy in a serving plate, arrange the kofta balls in gravy and again pour gravy over the koftas. Garnish with raisins, roasted cashews and with fresh coriander.Serve hot with roti, naan or plain parantha..
Firstly make paste of cashew nuts and muskmelon seeds. Serve malai kofta curry with chapatti, naan, parantha or puri. Malai Kofta is a Mughlai Speciality dish made with Deep fried Potato Paneer Balls simmered in Spiced Onion Tomato Gravy. Whilst cooking for a larger numbers, I chose to bake the kofta's rather than making in individual kuzhi paniyaram pans. Both the methods are really healthy as you may just brush. finally, pour the curry over kofta and malai kofta is ready to enjoy. notes: firstly, add the curry over kofta just before serving to prevent kofta from turning additionally, adding cashew and raisins in kofta will make kofta rich. finally, malai kofta recipe tastes great when prepared creamy and not spicy.
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