Malai kofta with white gravy curry

Name: Malai kofta with white gravy curry
Total time: 2100 s
Yield: 4 servings
Cuisine: British
Ingredients: For balls-; 250 grms paneer; 3/4 medium sized boiled potatoes; 2 tbsp Corn flour; 1 tbsp Ginger and green chilli paste; FOR Spices; as per taste Salt; 1 tsp Black pepper powder; 1 tsp coriander powder; 1 tsp Garam Masala; 1 tsp cardamom powder; For Coating-; as required Corn flour; as required Oil for frying; For cashew nut paste-; 3/4 medium sized onions chopped; 1/2 green chilli slit; 1/2 cup cashew nuts; 1 cup water; For gravy-; 1 tbsp Oil; 1 tsp Cumin seeds; as required Onion and cashew nuts paste; 1 tsp Ginger paste; 1/2 cup Curd; 1/2 cup Fresh cream; 4/8 pieces Cloves; 2/4 pieces Green cardamom; 1 piece Cinnamon stick; 1 piece Bay leaves

Bhavya Khoda @dhabha

usa

I was inspired when I once went to a restaurant I saw this white gravy curries since then that restaurant become my inspiration. It is unique because it is a white gravy curry. I made it for my family.
#GA4
#WEEK6

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Ingredients

35 minutes

4 servings

Forballs-
250 grmspaneer
3/4medium sized boiled potatoes
2 tbspCorn flour
1 tbspGinger and green chilli paste
FORSpices
as per tasteSalt
1 tspBlack pepper powder
1 tspcoriander powder
1 tspGaram Masala
1 tspcardamom powder
ForCoating-
as requiredCorn flour
as requiredOil for frying
Forcashew nut paste-
3/4medium sized onions chopped
1/2green chilli slit
1/2 cupcashew nuts
1 cupwater
For gravy-
1 tbspOil
1 tspCumin seeds
as requiredOnion and cashew nuts paste
1 tspGinger paste
1/2 cupCurd
1/2 cupFresh cream
4/8 piecesCloves
2/4 piecesGreen cardamom
1 pieceCinnamon stick
1 pieceBay leaves
ForSpices-
As per taste Salt
1 tspBlack pepper powder
1 tspSugar
1 tspCoriander powder
1 tspGaram Masala
2 tspDry fenugreek(kasuri methi)

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Steps

35 minutes

1

Grate the paneer, grate the boiled potatoes.
2

Add salt and pepper, coriander powder, garam masala and cornflour, mix well, add ginger and green chillies, mix and knead well.
3

Bring the ends together and roll into a ball again.
4

Lightly coat the balls with corn starch, rest them for 5 minutes before frying.
5

Heat oil for frying, fry these coated balls on medium flame until golden brown and Keep aside.
6

For cashew nuts paste
7

In a pot, add onions, green chillies, cashew nuts and water, boil for 7-8 minutes.
8

Cool down to room temperature and grind them into a paste.
9

Heat oil in a deep pot, add the whole spices and sauté for few seconds.
10

Add ginger and freshly prepared cashew and onion paste. Cook until the paste is thick.
11

Add fresh cream and keep stirring continuously, cook for 2-3 minutes.
12

Add curd and cook until oil separates. Add water to adjust the consistency of the gravy.
13

Add kasuri methi, mix well and bring to a boil.
14

Add sugar, coriander powder, garam masala, black pepper powder and salt, mix well.
15

Serve hot either by lightly mixing the fried balls with the gravy or just place the fried balls over the gravy and garnish with fried cashews and raisins.
16

It can be served with roti, naan or any other Indian bread of your choice.