Malai kofta in White gravy is mostly used in restaurants and not very common in home cooking, so I thought to share a recipe for Malai Kofta in White Gravy.
Malai means cream and kofta are fried balls. So malai kofta literally translates to koftas dunked in a creamy sauce. It is a popular Indian vegetarian dish in which potato paneer balls are served with a delicious, smooth, rich & creamy gravy.
Kofta is a Middle Eastern dish made from ground lamb or beef mixed with onions, garlic, and spices. The meat mixture is shaped into balls, patties or logs, and then grilled and served with pita, salads, dips, and sauces.Quite popular among the whole family, this Malai kofta is usually served in creamy tomato red gravy or yellow gravy.
10 Malai kofta in White Gravy Tips to Remember :
- If you want extra smooth gravy for Malai kofta like restaurants, after grinding to paste strain the puree using a strainer. That will give you silky smooth gravy.
- You can make same kofta and use other red sauce.
- To make Vegan Malai Kofta you can substitute dairy products with non dairy. substitute paneer with tofu, malai/cream with coconut cream. Either skip yogurt or use cashew yogurt.
- Do not add kofta balls to the gravy while cooking. Add kofta just before serving. Otherwise these will soak up the gravy and become mushy and might break.
- while cooking the potatoes ,make sure that you do not overcook them. If they turn soggy or too soft, the kofta will not turn crisp. Also, make sure to cool the potatoes completely before using them.
- You can also add a little poha along with cornstarch as it helps in binding and also gives the kofta a very crispy texture. You can choose to skip it and increase the quantity of cornstarch.
- You can also stuff the balls with a combination of nuts and dried coconut.
- The stuffing is totally optional though. The quantity of cornstarch is important to make perfect koftas. If it’s less they will break while frying and if it’s more, they will turn out hard and doughy.
- The oil for frying should be nicely hot before adding the kofta. If not, they will stick to the bottom of the skillet.
- Fry the kofta on medium-high heat for crispiness.
What are the Ingredients for Malai Kofta in White Gravy?
Paneer– Paneer or soft homemade chena is used in making the balls/kofta for this dish. Homemade soft chena is preferable, however, if you are using store-bought paneer grate it and then use it.The grated paneer gives a smooth texture.
Potato– Boiled Yukon gold potato is best for this malai kofta, but if you do not have that red potato will also work. We are using grated boiled potato for the making of malai kofta.
Heavy Cream/Fresh Cream- Heavy cream or fresh cream makes it velvety, rich and super creamy. The luscious texture is the highlight of the dish.
Corn Starch– Any store-bought pack of corn starch will work in this recipe.
Spices- White pepper powder/black pepper powder, coriander powder, cardamom powder, garam masala powder.
Whole Spices-Cinnamon sticks, cloves, bay leaf, Cumin seeds, black cardamom.
Onion, ginger, garlic, as well as green chillies, are the aromatics that I used in making this dish.
How to Make Malai Kofta-
There are two steps involved in the making of Malai Kofta:
The first is the making of kofta balls and the second is the creamy curry base.
Making of Malai Kofta-
- Take a big bowl. Add grated paneer and grated potato in it.
- Add salt, green chillies, cardamom powder, grated ginger, and 1.5 tbsp of cornflour.
- Mix everything together and make small dumplings/balls of it.
- Flatten it on your palm and stuff a little bit of crushed cashew and raisin in it.
- Close it and make a nice soft kofta ball
- Take the rest of the corn starch on a plate and roll the kofta over it. Make sure it’s coated nicely.
- Make all the other kofta balls like that.
- Keep them in the freezer for 20 minutes.
- If you want to deep fry take a wok or a pan.
- Fill oil for deep frying. Once it’s hot enough, fry on low medium temp till it looks golden brown.
- Keep it on a plate lined with a paper towel.
- How to Make Creamy White Gravy-
In a deep pan, boil cashew and onion.
Strain the cashew and onion after they boil and become soft.
Blend them with one tbsp of water. Make a fine paste.
Take another pan and heat with 2 tbsps of ghee. (You can always reduce the quantity)
Once the oil is hot, add cinnamon, cloves, cardamom, and cumin seeds.
Let them crackle.
Add cashew-onion paste to it. Furthermore, add one green chilli and coriander powder and saute it properly. If needed, cover to avoid burns from spluttering.
Cook till the oil looks separate.
Mix one cup of water and let it cook for some time on medium flame.
Add cream to the pan and stir it continuously.
Mix kofta with gravy and sprinkle some garam masala, Cook till you reach your desired consistency.
Serve with naan or rice.
For Veg Kolhapuri Recipe Click Here.