Malai Kofta (White gravy)

This is a North-Indian delicacy, originally from Turkey & Persia. Malai Kofta in white gravy is for those who love elegant flavours. Generally, it is a favourite of mine while at a restaurant, because I always thought it would be tricky to make it at home. But with this recipe, like me, you will also find that it is pretty much simpler than we thought.

Infact, many things in life are simpler than we think. Cooking does teach you life’s philosophy. It teaches you balance and how to not overrate some things or some people

For eg. When it comes to comparison, we overrate our colourful spicy red gravies and feel how a white gravy can possibly match upto to it ? But it does. That is IF you learn how to bring the flavours together. My daughter loved it and she was quite vocal about it the entire day after eating the koftas. What more can I ask for ? !! 🤗🤗

Usually, Indian food consists of bright coloured dishes which are high on spice. Can we safely say that this dish stands out on a table laden with Indian food – both in terms of looks and taste. It truly compliments the tagline of my blog – ULTIMATE REVIVAL OF SENSES ! 😍 in the most subtle manner.

The dumplings are made of potato and paneer which are then cooked in very smooth and flavourful gravy. The koftas are so soft they melt in the mouth and you get a bite of cashewnuts and raisins. The gravy is creamy and very different from your everyday curries.

It is malai kofta in white gravy

Let’s talk about the flavours in this dish. Here, I will admit that it does have a little sweetness. I know that gravies should not be sweet after all they are gravies and not desserts. Basically, what I am trying to say is that there should be a balance between the flavors and this recipe has that. The addition of kasuri methi added towards the end, gives it an instant lift , the cream, the paneer and the entire blend of spices taste delish. There is a certain harmony in the flavours, which is felt in the very first bite.

So why wait, let’s see how to make it.

MALAI KOFTA (White gravy)

For koftas

3 potatoes / aloo (boiled & mashed)
¾ cup paneer / cottage cheese (grated)
1 chilli (finely chopped)
¼ tsp cumin powder
¼ tsp coriander powder
½ tsp salt
2 tbsp raisins
2 tbsp cashew / kaju (chopped)
Oil for frying (for healthier koftas you can air-fry them)

For the gravy masala

To grind : 2 onions ( chopped) / ½ cup cashewnuts / 2 tbsp melon seeds / 1 tsp ginger garlic paste / 1 tsp black pepper / 2 pod cardamom / 1 bay leaf / 1 inch cinnamon / 5 cloves / 2 tsp coriander seeds / 1 tsp cumin jeera

To prepare the gravy :

1 tbsp butter
2 tbsp oil
1 tsp salt
1 tsp cumin, 2 tsp coriander seeds, 2 cardamom, 1 bay leaf, 1 inch cinnamon, 2 cloves
½ tsp nutmeg powder (optional)
½ tsp cardamom powder
¼ cup cream / malai
¼ cup curd / dahi
½ cup water
1 tsp kasuri methi (crushed)
¼ tsp garam masala

METHOD :

Kofta preparation :

In a large bowl take the 3 boiled potatoes and ¾ cup paneer (grated)
Add 1 chilli, 2 tbsp coriander powder, ¼ tsp cumin powder and ½ tsp salt.
Mix well making sure all the spices are well combined.
Now add 2 tbsp maida and mix well forming a soft dough. Maida will help to bind the mixture well.
Prepare a small ball sized kofta by greasing hand with oil and stuff a couple of raisins, cashewnuts into the kofta.
Once the koftas are ready, deep fry on medium hot oil or you could also cook them in an air-fryer
Fry until the kofta turn golden brown and crisp ,drain off the koftas and keep aside.

For the gravy :

In a saucepan boil the onion, cashewnuts, melon seeds, 1 green chillies
Once cooled add 1tsp cumin, 2 tsp coriander seeds, 2 cardamom, 1 bay leaf, 1 inch cinnamon, 2 cloves
Blend to smooth paste adding water if required.
In a large kadai heat 1 tbsp butter and 2 tbsp oil.
Saute 1 tsp cumin, 2 pod cardamom, 1 bay leaf, 1 inch cinnamon, 2 cloves until it turns aromatic and add 1 tsp ginger garlic paste and saute further.
Saute until the spices turn aromatic now add the blended mixture and saute further for a couple of minutes.
Cover and cook until the mixture starts to thicken and oil separates from sides.
Now add the curd and mix in till well combined.
Add ½ cup water to adjust the consistency as required.
Bring the gravy to a boil, add 1 tsp kasuri methi and ¼ tsp garam masala and mix well.
Finally add ¼ cup cream and mix on low flame until it’s well combined ,
Garnish with freshly chopped coriander leaves.
In a serving dish arrange the koftas and pour the gravy over the koftas
Serve hot with flavoured rice or parathas.