Mughlai Malai Kofta Curry(Malai kofta in white gravy)

Name: Mughlai Malai Kofta Curry(Malai kofta in white gravy)
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: For For kofta:; 200 gms paneer (grated); 1 cup potato (boiled grated); 1 tsp coriander powder; 1/2 tsp black pepper powder; 1 tsp green chilli paste; 1/4 tsp cardamom powder; 1 +2 tbsp corn flour; some raisins or cashews (for stuffing); as required oil for frying kofta; For White paste--; 2-3 medium sized onion (sliced); 1 green chilli; 1 tbsp ginger; 1 star anise; 1 cinnamon; 1 bay leaf; 1 black cardamom; 12-15 cashews; 1 tbsp poppy seeds; 2 cups water; other ingredients --; 2-3 tbsp oil; 1 tsp cumin seeds; 2 tbsp cream; 1/4 cup fresh curd; 1 tsp kasuri methi; to taste salt; some fresh coriander for garnishing; some roasted cashews and raisins for garnishing

Mamta L. Lalwani @kims_kitchen160316

Mandsaur (MP)

#SSMD
#restaurantstyle
#Mughlai_malai_kofta_curry.
#post1
#english

Mamta L. Lalwani @kims_kitchen160316

Mandsaur (MP)

#SSMD
#restaurantstyle
#Mughlai_malai_kofta_curry.
#post1
#english

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Ingredients

20-25 mins.

2-3 servings

ForFor kofta:
200 gmspaneer (grated)
1 cuppotato (boiled grated)
1 tspcoriander powder
1/2 tspblack pepper powder
1 tspgreen chilli paste
1/4 tspcardamom powder
1 +2 tbsp corn flour
someraisins or cashews (for stuffing)
as requiredoil for frying kofta
ForWhite paste--
2-3medium sized onion (sliced)
1green chilli
1 tbspginger
1star anise
1cinnamon
1bay leaf
1black cardamom
12-15cashews
1 tbsppoppy seeds
2 cupswater
otheringredients --
2-3 tbspoil
1 tspcumin seeds
2 tbspcream
1/4 cupfresh curd
1 tspkasuri methi
to tastesalt
somefresh coriander for garnishing
some roasted cashews and raisins for garnishing

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Steps

20-25 mins.

1

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.
2

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.
3

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.
4

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.
5

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.
6

Next add cream and curd in it, mix well and cook for 2-3 mins, while stir continuously.
7

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.
8

In last add kasuri methi mix well and switch the heat off.
9

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.