Malai Kofta Gravy is a rich creamy royal dish perfect for vegans. Its an alternative of meat balls gravy. Cottage cheese crumbs mix with spices and potatoes dip in a rich creamy gravy prepared with almond,yogurt and cream gives a perfect combination of richness and delicious in taste. Malai Kofta gravy goes well with naan or phulka.
I have shared an interesting recipe of malai kofta gravy recipe with a step by step method with a detailed pictures below.
In a kadai heat oil add bay leaf,green chillies and chopped garlic , saute till the raw aroma goes away.
In a blender add onions, green chilli, Shahi jeera, almond blend to a fine puree.
Add the onion puree, ana salt saute till the onions cook well and oil leaves side of the kadai.
In a blender add malai, thick yogurt and milk blend smoothly add them to the gravy. Cook on a low flame for 5_7 minutes. Turn off the flame.
In a bowl add paneer crumbs, boiled potatoes, salt, cornflour, chat masala powder, turmeric powder, red chilli powder, pepper powder, cumin powder. knead a dough.
Grease oil in a palm divide the dough into small portions roll them into a ball.
Deep fry the paneer balls and place them in an absorbent paper.
Drop the paneer balls in a gravy. Serve immediately. It goes well with naan or phulka.
INGREDIENTS
FOR KOFTA
- 3/4 cup paneer crumbs
- 2 boiled potatoes
- 2 tbsp cornflour
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp pepper powder
- 1/2 tsp chat powder
- Salt as needed
- oil for deep frying
FOR GRAVY
- 2 medium size onions
- 2 green chillies
- 1 bay leaf
- 2 tbsp oil
- 6_7 almonds
- 1 tsp Shahi jeera/ whole cumin seeds
- 5_6 chopped garlic
- 1/2 cup thick yogurt
- 1/4 cup milk
- 3_4 tbsp malai/heavy cream
- Salt as needed
INSTRUCTIONS
FOR KOFTA
- In a bowl add paneer crumbs,boiled potatoes,salt,cumin powder, turmeric powder,red chilli powder, pepper powder,and chat powder, cornflour mix well knead like a dough.
- Grease oil in a palm divide the dough into small portions roll it in the shape of ball. Deep fry them till golden brown.
- Place them in an absorbent paper.
FOR GRAVY
- In a kadai heat oil add bay leaf, green chilli, chopped garlic saute until the raw aroma goes away.
- In a blender add onions, shahi jeera, almonds, green chilli blend to a fine puree add the onion puree, salt. saute till the oil leaves side of the kadai.
- In a blender add malai, thick yogurt and milk blend smoothly, pour them to the gravy . Let it simmer and cook for 5_7 minutes. Turn off the flame. Gravy is ready.
- Drop the paneer balls in a gravy . Serve immediately. It goes well with naan or phulka.
