Malai kofta Gravy | Cottage Cheese Balls

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.

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