Malai kofta | paneer kofta gravy is a flavorful side dish prepared with kofta in onion base. Rich and tasty side dish. Malai kofta is my sister’s favorite dish. I still remember those days, when we went to restaurants, she used to order butter Naan and malai Kofta most of the times. Rich creamy gravy creates so much addiction. Have tried both white and red gravy, but white gravy is my personal choice. I happened to see Harpal Singh’s video in youtube, and inspired from his preparation, here is my version. Check our other tasty paneer + tofu based dishes in TMF, Palak paneer Paneer tikka Masala Paneer tikka Tofu Cutlet Paneer Kofta Kadai paneer Paneer butter masala Ingredients Paneer Kofta - 10 Onion - 1 big, roughly chopped Green chilli - 1 (Adjust according to your taste) Cashewnut - 3 tbsp Cardamom - 2 pods Cinnamon - 1/2 piece Fennel seed powder - 1/4 tsp Ginger garlic paste - 1 tsp Milk - 1/3 Cup Butter/Oil - 2 tablespoon (I used 1 tablespoon oil and 1 tablespoon butter) Cardamom powder - 1/4 tsp Salt - as needed Pepper powder - 1/4 tsp Heavy cream/ Fresh Cream - 3 tbsp Chopped nuts - 1 tablespoon (Optional) to garnish Method
Add about 1 cup of water to a pan and bring water to boil. Add chopped onions and cook them. Strain the water and cool the onions. Once the onion comes to room temperature, blend them into a fine paste without adding water
Add water to the pan again and bring water to boil. Cook the cashew and cool. Blend them into a fine paste by adding little water Add oil and butter to the pan, when the pan is hot, add cinnamon, fennel seed powder and cardamom, and sauté for ½ minute. Add onion paste and ginger garlic paste and saute for 3-4 minutes
Add cashewnut paste and continue to sauté for 2-3 minutes
Add milk and 1/2 cup of water. When the mixture comes to boil, add heavy cream and green cardamom powder
Place the koftas in a serving dish and pour the gravy over the Kofta (Make sure the koftas are in room temperature, else they will break)
