Malai kofta/paneer/mushrooms

Malai kofta/paneer/mushrooms

You can make this lovely rich white gravy to go with koftas or paneer or any hardy vegetable. The gravy is simple to make. I used paneer and mushrooms in which case you can prepare the gravy and shallow fry the paneer. Add the mushrooms into the gravy when the gravy is cooked and allow it to cook for five minutes before adding the paneer. Once you add the paneer into the gravy, turn off the heat.

For the kofta you will need
Grated Paneer 250 grams
Potato – 3 boiled and grated
Fresh Coriander – 2 tablespoons chopped
Garam masala -1/2 teaspoon
Fresh green chilly – 1 chopped
Grated ginger – 1/2 teaspoon

Kneed the above and make into round balls. You could stuff it with cashew nuts, raisins and a pinch of cardamom powder if you like. Roll it in cornstarch and let it rest for five minutes before deep frying. You don’t need to cook these koftas you simply need them to get a nice golden brown colour. Drain and set aside.

For the gravy

Onions -4 sliced
Green chillies- 2
Cashew nuts – 1/2 cup
Water – one cup

Boil the above for five minutes and purée when cool.

To make the gravy you need

Jeera – 1 teaspoon
Green cardamom- 2
Black cardamom – 1
Cloves – 3
Cinnamon – 1 inch stick
Bay leaf – 1
Ginger – one inch piece grated

In a pan heat oil and add the above and allow it to release it oils. Now add the onion and cashew paste and cook this with half a cup of water for five minutes.

To this add
1/2 cup cream
Sugar – 1 teaspoon
Coriander powder – 1 tablespoon
Black pepper – 1/4 teaspoon
Garam masala – 1 teaspoon
Kasuri methi (roasted on a hot dry pan) 1/2 teaspoon – to be used like a garnish 

Cook all of this for five minutes (except kasuri methi). You could add 1/2 cup fresh curd if you like but make sure you have beaten the curd to a smooth mixture

Drop the koftas into the gravy only when serving

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