Gobhi mint kofta with shahi malai and makhani gravy

Name: Gobhi mint kofta with shahi malai and makhani gravy
Total time: 3600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 150 g Cottage cheese; 100 g Cauliflower; 1 stalk Mint leaves; to taste Salt; 5 g Red Chilli Powder; 2 tbsp Cornflour; As needed Refined Oil for Frying; For Shahi Makhani Gravy; 2 tbsp Refined oil; 4-5 Cloves; 1/2 tsp Shahi Jeera; 2 pcs Whole Black Cardamom; 2 inch Cinammon stick; 75 g Onions; 10 g Ginger; 10 g Garlic; 2 tbsp cashew paste; 2 tsp Kasuri Methi; to Taste Salt; 1 tsp Kitchen King Powder; 1 tsp Black pepper; 1 cup Milk; 2 tbsp Fresh Cream; For Shahi Toamto Gravy; 2 tbsp Refined oil; 3-4 Cloves; 3-4 Green Cardamom; 2 Pc Black Cardamom; 75 g Onions; 50 g tomatoes

Chef Karan Chopra @cook_17260170

Amritsar

#aromasofthekitchen
#finale
This recipe is inspired by Chef Siddharth's Awadhi Malai Gobi. When I saw the video I instantly decided that I'll also make something with gobhi and keep the flavours as close as to Chef Siddharth's recipe as possible. So I combined two gravies in a dish so that one can have a taste of dual delicacies in one plate. This was the toughest challenge for me as a baker. I tried my hands on Awadhi cuisine for the first time and tried to keep the flavours as authentic as possible. I would like to thank chef Siddharth and team Cookpad for this challenge which helped me to think out of the box and create a unique dish.
And most of all I would like to thank my team of #aromasofthekitchen for being so supportive and motivating so that we could give our best. Together we can and together we will.

Chef Karan Chopra @cook_17260170

Saved

Ingredients

60 minutes

3 servings

For Kofta
150 gCottage cheese
100 gCauliflower
1 stalkMint leaves
to tasteSalt
5 gRed Chilli Powder
2 tbspCornflour
As neededRefined Oil for Frying
For Shahi Makhani Gravy
2 tbspRefined oil
4-5Cloves
1/2 tspShahi Jeera
2 pcsWhole Black Cardamom
2 inchCinammon stick
75 gOnions
10 gGinger
10 gGarlic
2 tbspcashew paste
2 tspKasuri Methi
to TasteSalt
1 tspKitchen King Powder
1 tspBlack pepper
1 cupMilk
2 tbspFresh Cream
For Shahi Toamto Gravy
2 tbspRefined oil
3-4Cloves
3-4Green Cardamom
2 PcBlack Cardamom
75 gOnions
50 gtomatoes
2 tbspCashew Paste
1 cupmilk
2 tbspFresh Cream
To tasteSalt
1 tspKashmiri Mirch Powder
1/2 tspTurmeric Powder
1/4 tspBlack Pepper Powder
For Vegetable Raita
100 gCurd
20 gOnion
20 gTomatoes
To tasteSalt
1/2 tspRed chilli powder
1/2 tspBlack pepper powder

Saved

Steps

60 minutes

1

Clean cauliflower and grate it.
2

Grate Cottage cheese and add in the grated cauliflower.
3

Chop mint leaves and blend in blender along with 1 tsp of water to make paste.
4

Add all the spices, mint paste, cornflower and chopped mint leaves to grated cauliflower mixture and mix gently till the mixture becomes smooth.
5

Make small balls and deep fry in refined oil till golden brown. Remove and place on kitchen towel to drain the excess oil and keep aside.
6

For Makhani Gravy:- Roughly chop onions and make a paste in blender divide in two portions and keep aside.
7

Roughly chop ginger and garlic. Saute in a pan in little oil till lightly brown. Put in blender and make a smooth paste divide in two portions and keep aside.
8

Take a pan, put some oil and let it heat. Add whole spices and let them crackle.
9

Add half of the ginger garlic paste and cook.
10

Add half of the onion paste and let it cook on high heat till it leaves the sides of pan and becomes light brown.
11

In the meanwhile make paste of cashew with little milk in a grinder till it becomes smooth divide in two portions.
12

Add half of the cashew paste in onion mixture and let it cook till it leaves the sides.
13

Add kitchen king powder, black pepper powder and salt and cook till raw smell diminishes.
14

Add kasuri methi and cook.
15

Add milk to adjust the consistency of gravy and mix gently. Don't make the gravy too thin.
16

Add cream and mix and cook for further 2-3 minutes and keep aside. Your shahi Makhani gravy is ready.
17

For Shahi Tomato Gravy :-
18

Take oil in a pan, add whole spices and let them crackle.
19

Add onion paste and cook till it leaves the sides of pan, becomes brown and raw onion smell is gone.
20

Add cashew paste and cook.
21

In the meanwhile roughly chop tomatoes and make a tomato puree in a blender.
22

Add this tomato puree in onion masala, add turmeric powder, kashmiri mirch powder, black pepper powder and let it cook till it leaves the sides of the pan.
23

Add salt and mix. Add milk to adjust the consistency.
24

Add cream and cook for two minutes. Your shahi tomato gravy is ready.
25

For raita :- take curd in a bowl. Add onion, tomato and cucumber. Add salt, pepper and chilli powder and mix.
26

For plating:- arrange koftas in centre of plate. Add makhani gravy on one side and tomato gravy on other side.
27

Garnish with fresh cream, cashewnuts and chopped coriander.
28

Serve with rumali roti, raita, mint chutney and kachumber salad.