Malai Kofta

Malai kofta is my sister’s favorite dish. I still remember those days, when we went to restaurants, she used to order butter Naan and malai Kofta most of the times. Rich creamy gravy creates so much addiction. Have tried both white and red gravy, but white gravy is my personal choice. I happened to see  Harpal Singh‘s video in youtube, and inspired from his preparation, here is my version.

Ingredients

Paneer Kofta – 10

Onion – 1 big, roughly chopped

Green chilli – 1 (Adjust according to your taste)

Cashewnut – 3 tbsp

Cardamom – 2 pods

Cinnamon – 1/2 piece

Fennel seed powder – 1/4 tsp

Ginger garlic paste – 1 tsp

Milk – 1/3 Cup

Butter/Oil – 2 tbsp (I used 1 tbsp oil and 1 tbsp butter)

Cardamom powder – 1/4  tsp

Salt – as needed

Pepper powder – 1/4 tsp

Heavy  cream/ Fresh Cream – 3 tbsp

Chopped nuts – 1 tbsp (Optional) to garnish

Method

• Add about 1 cup of water to a pan and bring water to boil. Add chopped onions and cook them. Strain the water and cool the onions. Once the onion comes to room temperature, blend them into a fine paste without adding water

• Add water to the pan again and bring water to boil. Cook the cashew and cool. Blend them into a fine paste by adding little water
• Add oil and butter to the pan, when the pan is hot, add cinnamon, fennel seed powder and cardamom, and  sauté for ½ minute.
• Add  onion paste and ginger garlic paste and saute for 3-4 minutes

• Add cashewnut paste and continue to sauté for 2-3 minutes

• Add milk and 1/2 cup of water. When the mixture comes to  boil, add  heavy cream and green cardamom powder

• Place the koftas in a serving dish and pour the gravy over the Kofta (Make sure the koftas are in room temperature, else they will break)

 

 

Tagged: creamy, dish, easy, how to make, milk, Recipe, rich, s, side, variety, white