Malai Kofta White Gravy

1. 1
   prep

   Prepare the kofta mixture.

   1.In a large mixing bowl, mash the boiled potato until smooth with no lumps.

   2.Add crumbled paneer, corn flour, chopped green chili, ginger paste, and a pinch of salt.

   3.Mix everything gently until a soft, non-sticky dough forms.

   TIPEnsure the potato is completely cooled and dry before mashing to prevent the koftas from breaking while frying.
2. 2
   assemble

   Stuff and shape the koftas.

   1.Divide the dough into 10-12 equal lemon-sized balls.

   2.Flatten a ball in your palm and place 2-3 cashew pieces and a few raisins in the center.

   3.Gently seal the edges and roll it back into a smooth, crack-free ball.

   4.Repeat with all the dough balls.

   TIPApply a little oil to your palms if the mixture feels sticky.
3. 3
   fry · ~10 min

   Shallow fry the koftas.

   1.Heat 3 tbsp oil in a non-stick pan over medium heat.

   2.Place the koftas gently in the pan, ensuring they don't touch each other.

   3.Fry, turning occasionally, until golden brown on all sides.

   4.Drain on paper towels and set aside.

   TIPKeep the heat at medium. Too high and the outside will burn before the insides warm through.
4. 4
   saute · ~8 min

   Sauté the gravy base.

   1.Heat ghee in a heavy-bottom saucepan over medium heat.

   2.Add cumin seeds, green cardamom, black cardamom, cinnamon stick, and cloves.

   3.Sauté until the spices are fragrant and splutter, about 1 minute.

   4.Add chopped onions, ginger, and garlic. Cook until the onions turn translucent.

   5.Stir in the 15 cashews and sauté for another 2 minutes. Turn off the heat and let it cool slightly.

   TIPDo not brown the onions deeply; we want a white gravy, so keep the color pale.
5. 5
   mix · ~3 min

   Blend the smooth white paste.

   1.Transfer the cooled onion-spice mixture to a blender.

   2.Add the drained melon seeds and whisked yogurt.

   3.Blend to a very smooth, fine paste, adding 1 cup of water gradually to help the blending.

   TIPFor an ultra-silky restaurant-style gravy, pass the blended paste through a fine-mesh sieve.
6. 6
   simmer · ~7 min

   Cook the white gravy.

   1.Pour the strained paste back into the saucepan.

   2.Add a pinch of salt and the white pepper powder.

   3.Bring to a gentle simmer over low heat, stirring constantly to prevent sticking.

   4.Cook for 5-7 minutes until the gravy thickens and the raw aroma of the cashews and onions is gone.

   TIPConstant stirring is crucial as the nut and yogurt base can catch at the bottom quickly.
7. 7
   assemble · ~2 min

   Finish the gravy and add koftas.

   1.Lower the heat completely. Stir in the fresh cream and a pinch of green cardamom powder.

   2.Mix gently and let the gravy heat through for 1 minute. Do not boil.

   3.Arrange the golden koftas in a serving dish and pour the hot white gravy over them just before serving.

   TIPAlways add the koftas to the gravy at the very last moment to keep them slightly firm and not mushy.
8. 8
   garnish

   Garnish with a swirl of cream and fresh coriander leaves.

   Drizzle a little extra cream on top and sprinkle with chopped coriander leaves. Serve immediately with naan or rice.

Cuisines we love