· Paneer - 1 cup (100 grams) grated
· Corn flour - 1/3 cup
· Cashew nuts – 5-6
· Almond – 3-4
· Raisins - 1 tbsp
· Green cardamom powder
· Salt - ½ tsp
· Black pepper - ¼ tsp
· Oil - to fry kofta
For White Gravy
· Oil- 2 tbsp
· Cashew nuts paste - 1/3 cup (50 grams)
· Cream - 1 cup (200 grams)
· Garam masala - 2 brown cardamom, 6 black pepper, 2 cloves, ½ inch cinnamon stick)
· Ginger paste – 1 tsp
· Garlic Paste – 1 tsp
· Green chilly – 3-4 (finely chopped)
· Salt - 1 tsp
· Butter - 1 tbsp
· Onion – 3-4 ( Chopped and boiled)
How to make Malai Kofta
Mix all ingredients listed above for koftas except oil and dry fruits and make smooth dough.
How to prepare stuffing for the kofta balls:
Finely chopped Almond. Cashews and raisins and stir fry in little oil .Let it cool
How to make kofta balls:
Take little amount of mixture (lemon size) and make round shape. Flatten it, make a dent in center and place 3-4 pieces of cashew nuts, almond and 2-3 pcs of raisins. Seal it from all sides nicely so that they do not splatter while frying. Give it a round shape. Coat the ball with corn flour nicely and place on the plate. Like wise prepare all balls.
How to fry kofta balls:
Heat oil in a pan. Make sure the oil doesn’t get heated up or is too cool. In medium hot oil place 2-3 balls. Cook until they get light brown color. Fry all balls like wise.
How to make white Gravy for Malai Kofta Curry
Firstly make paste of cashew nuts and onion separately. Before making paste soak cashew nuts in warm water for ½ hour or in normal water for 2 hours then finely grind the soaked cashew nuts.
Heat oil in a wok add all whole spices then add onion paste fry till it separates oil now add cashew paste cook until oil starts separating masala.
Now add green chillies and add water cook for 10- 15 minutes Stir continuously. Add salt, sugar, butter and cream and cook for 2 minutes more. Gravy is ready. Before serving add kofta balls in gravy 2 minutes before and cover it.
You can also strain the gravy for smooth texture.
Use milk instead of water. Add milk with normal temperature in the gravy and stir continuously.