Soft, melt-in-your-mouth paneer and potato dumplings (koftas) are gently simmered in a rich, creamy, and mildly spiced cashew and onion gravy. A luxurious North Indian curry perfect for special occasions.
Prep30 min
Cook40 min
Soak30 min
Servings4
Serving size: 1 serving(1 cup curry with 3 koftas)
A soft and spongy leavened flatbread from Mughlai cuisine. Made with whole wheat flour and yeast, this roti has a delightful tangy flavor and a pillowy texture, perfect for scooping up rich curries.
A refreshing and sweet yogurt dip made with juicy pineapple chunks and a hint of spice. This quick and easy raita is the perfect cooling side dish for spicy Indian meals, balancing flavors beautifully.
About Malai Kofta White Gravy, Khamiri Roti and Pineapple Raita
Creamy Malai Kofta with tangy Pineapple Raita! A gut-friendly meal that's wonderfully fresh and light.
This mughlai dish is perfect for dinner. With 1010.47 calories and 29.630000000000003g of protein per serving, it's a nutritious choice for your meal plan.
40gfat
(for deep frying)
2 medium Onion (roughly chopped)
2 tbsp Melon Seeds (soaked with cashews)
1 tsp Ginger-Garlic Paste
1 pc Bay Leaf
3 pods Green Cardamom
3 pcs Cloves
1 inch Cinnamon Stick
1.5 cup Water (for boiling the gravy base)
1 tbsp Butter
0.5 tsp White Pepper Powder
0.5 tsp Sugar (to balance flavors)
0.5 cup Milk (at room temperature)
0.25 cup Fresh Cream
1 tsp Kasuri Methi (crushed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Kofta Mixture
In a large mixing bowl, combine the grated paneer, mashed potatoes, cornflour, finely chopped green chilies, ginger paste, garam masala, and 0.5 tsp salt.
Mix everything together gently with your hands to form a smooth, non-sticky dough. Avoid over-kneading, as this can make the koftas hard.
2
Stuff and Shape the Koftas
Divide the dough into 10-12 equal portions.
Take one portion, flatten it slightly in your palm, and place a few pieces of chopped cashew and a raisin in the center.
Carefully bring the edges together to enclose the stuffing and roll it between your palms to form a smooth, crack-free oval or round ball. Repeat for all portions.
3
Fry the Koftas
Heat 2 cups of oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
To test, drop a tiny piece of dough into the oil; if it sizzles and rises to the top steadily, the oil is ready.
Gently slide 4-5 koftas into the hot oil, ensuring not to overcrowd the pan.
Fry for 5-7 minutes, turning them occasionally, until they are evenly golden brown and crisp.
Remove with a slotted spoon and drain on a plate lined with paper towels. Set aside.
4
Create the Gravy Paste
In a saucepan, combine the chopped onions, soaked cashews, soaked melon seeds, ginger-garlic paste, slit green chilies, bay leaf, green cardamoms, cloves, cinnamon stick, and 1.5 cups of water.
Bring the mixture to a boil over medium heat. Cook for 12-15 minutes, or until the onions are very soft and translucent.
Turn off the heat and allow the mixture to cool down completely. Remove and discard the whole spices (bay leaf, cinnamon, cloves).
Transfer the cooled mixture to a high-speed blender and blend until you have a completely smooth paste. Add a splash of water if needed.
For an ultra-silky gravy, strain this paste through a fine-mesh sieve into a bowl, pressing with a spoon to extract all the liquid.
5
Cook the White Gravy
Heat 2 tbsp of oil and 1 tbsp of butter in a clean pan over medium-low heat.
Pour in the strained onion-cashew paste. Sauté for 5-6 minutes, stirring continuously, until the paste thickens and you see oil separating from the sides.
Add the white pepper powder, 1 tsp salt, and sugar. Mix well and cook for another minute.
Slowly pour in the milk and 1 cup of water, whisking continuously to prevent lumps. Bring the gravy to a gentle simmer and cook for 4-5 minutes until it reaches your desired consistency.
6
Final Assembly and Serving
Reduce the heat to the lowest setting. Stir in the fresh cream and crushed kasuri methi. Mix gently and cook for just one minute. Do not let the gravy boil after adding the cream.
To serve, place the fried koftas in a serving dish.
Pour the hot, creamy gravy over the koftas immediately before serving.
Garnish with chopped coriander leaves and a swirl of fresh cream. Serve hot with naan, roti, or jeera rice.
4
Serving size: 2 pieces
346cal
9gprotein
46gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.5 cup Warm Water (Around 105-115°F (40-46°C))
0.5 cup Warm Milk
4 tbsp Ghee (Melted, 2 tbsp for dough and 2 tbsp for brushing)
1 tsp Salt
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes.
The mixture will become frothy and bubbly, indicating the yeast is active and ready to use.
2
Prepare the Dough
In a large mixing bowl or the bowl of a stand mixer, combine the atta and salt.
Create a well in the center and pour in the activated yeast mixture, warm milk, and 2 tablespoons of melted ghee.
Mix until a shaggy dough forms, then transfer to a lightly floured surface.
Knead for 8-10 minutes by hand (or 6-7 minutes with a dough hook) until the dough is soft, smooth, and elastic. It should be pliable and not too sticky.
3
Proof the Dough
Form the dough into a ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
Once proofed, gently punch down the dough to release the air.
Briefly knead for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
5
Cook the Rotis
Heat a tawa or cast-iron skillet over medium-high heat.
Take one dough ball, dust it lightly with atta, and roll it into a 6-inch circle, keeping it slightly thicker than a regular chapati.
Place the rolled roti on the hot tawa. Cook for about 30-40 seconds, until small bubbles start to appear on the surface.
Flip the roti and cook the other side for about 1 minute, pressing down gently with a spatula to encourage puffing.
Flip again and cook for another 30 seconds until golden-brown spots appear on both sides.
For a charred, tandoori-like effect, you can carefully lift the roti with tongs and hold it over a low open flame for a few seconds until it puffs up completely.
6
Serve
Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
Repeat the process for all the dough balls, stacking the cooked rotis in a casserole dish or wrapped in a kitchen towel to keep them soft and warm.
Serve hot with your favorite curry, dal, or kebab.
0.25 tsp Kashmiri Red Chilli Powder (for color, optional)
0.25 tsp Kala Namak (black salt)
0.25 tsp Salt (or to taste)
1 tbsp Mint Leaves (freshly chopped, for garnish)
Instructions
1
In a medium-sized mixing bowl, add the chilled, thick curd. Using a wire whisk, beat the curd for 1-2 minutes until it is completely smooth, creamy, and free of lumps.
2
To the whisked curd, add the sugar, roasted cumin powder, Kashmiri red chilli powder, kala namak, and salt. Mix thoroughly until all the spices are evenly incorporated into the yogurt.
3
Gently fold in the finely chopped pineapple chunks. If using canned pineapple, ensure it is well-drained of all syrup before adding.
4
Cover the bowl and refrigerate the raita for at least 30 minutes. This chilling time is crucial for the flavors to meld and for the raita to become refreshingly cool.
5
Just before serving, give the raita a gentle stir. Garnish with freshly chopped mint leaves. Serve chilled as a side dish with biryani, pulao, or any spicy Indian curry.
