Melt in mouth dumplings made of potato and paneer cooked in very smooth and flavourful gravy, which is so creamy and delish is malai kofta in white gravy. Generally, malai kofta in white gravy is ordered at the restaurant as it appears to be tricky to make it at home, but with this recipe this will be a frequent preparation at your place.
White gravy… has little sweetness. But gravies should not be sweet after all they are gravies and not desserts. Basically what I am trying to say is that there should be a balance between the flavors. This recipe has that. And I am saying that after trying a number of recipes for white gravy.
We talked about the malai… now let’s talk about the kofta… you know what I mean. I mean we discussed the gravy, now let’s discuss the dumpling. The kofta! The recipe promised some flavors with the milk powder, cardamom, and fenugreek leaves. You are however free to add nuts of your choice in the koftas.
1.Mix 6 boiled and grated potatoes and 1 cup crumbled paneer.
2. Add 1/4 tsp Kasuri methi.
3. Add 1/2 tsp black pepper powder.
4. Add 1/2 tsp cardamom powder.
5. Add 1/2 cup milk powder.
6. Add 1/2 cup all-purpose flour.
7. Add salt to taste.
8. Bring the dough together.
9. Shape koftas. You can give any shape. For instance here I have shaped them oblong and for photographs I shaped them round.
10. Roll in flour.
11. Deep fry on low to medium flame till golden brown.
1. Boil 1 chopped onion, 2″ piece of ginger, 5-6 garlic cloves, 1/2 cup soaked cashews and 1/4 cup melon seeds
2. Add little water to boil.
3. Once the onions have softened, cool it and grind it.
4. Grind to a smooth paste.
5. Heat 2 tbsp oil.
6. Add the paste.
7. Cook for 15-20 minutes.
8. Add water to avoid the sticking of paste to the pan.
9. Mix 1/2 tsp Garam Masala, a pinch of black pepper powder, 1/4 tsp cardamom powder and 1/4 tsp fenugreek.
10. Add the spice mix.
11. Add 1/2 tsp sugar.
12. Add 1 cup water.
13. Add salt to taste. And let it simmer for 10 minutes.
14. Pass through a sieve for more smoothness.
15. Add kofta to the gravy while serving. Bon appétit!
PREP TIME 20 minutes
COOK TIME 40 minutes
TOTAL TIME 60 minutes
• 6 medium potatoes boiled, peeled and grated
• 1 cup paneer crumbled
• 1/2 cup milk powder
• 1/2 cup all-purpose flour (maida)
• 1/4 tsp black pepper powder
• 1/4 tsp cardamom powder (elaichi)
• 1/4 tsp fenugreek (Kasuri methi)
• Salt to taste
• Oil for frying
1. Mix 6 boiled and grated potatoes and 1 cup crumbled paneer..
2. Add 1/4 tsp Kasuri methi.
3. Add 1/2 tsp black pepper powder.
4. Add 1/2 tsp cardamom powder.
5. Add 1/2 cup milk powder.
6. Add 1/2 cup all-purpose flour.
7. Add salt to taste.
8. Bring the dough together.
9. Shape koftas.
10. Roll in flour.
11. Deep fry on low to medium flame till golden brown.
• To be boiled together:
• 1 medium onion chopped
• 1/2 cup cashews soaked for a couple of hours
• 2 inch ginger chopped
• 5-6 cloves garlic
• 1/4 cup melon seeds (magaj)
• For the spice mix:
• 1/2 tsp garam masala
• Pinch of black pepper powder
• 1/4 tsp cardamom powder
• 1/4 tsp fenugreek
• Other ingredients:
• Salt to taste
• 2 tbsp oil
• 1/2 tsp sugar
Please rate us and share your valuable feedback
Visitor Rating: 5 Stars
Visitor Rating: 5 Stars
thanx
Visitor Rating: 5 Stars
thanx