Malai Kofta Curry (mixed vegetables with White gravy)

I love malai kofta i still remember the days when i first taste malai kofta curry in Hyderabad Mallika Inn Restaurant (same name of me but that is not my restaurant hehe) which is newly started in Dil -shukh -nagar in 2004.

Serving size 4 people
time  1 hour (for first time people)

According to my recipe divided into 3 parts

1.Making Kofta
2. Making White Gravy
3. Making Malai kofta curry

Part 1
Making kofta is the major part in this dish

Ingredients

Boiled 3 medium size potatoes
Grated paneer
cahews
raisins
small cup of mixed veggies (boiled and mashed)
2 bread slices
bread crumbs
salt
sugar
cilantro


Preparation:

1.Pressure cook the veggies on low flame until get 3 whistles
2.Grate the paneer and keep in bowl
3.Take a mashed veggies (use more potatoes otherwise tough to make balls) mix salt and cilantro, sugar
4. Now bread slices dip into water and squeeze the water and mix with the mashed veggies
5.Apply oil to your palm take mashed veggies a small lemon size and keep shredded paneer, cashews and raisins inside the ball and make a ball with the help of bread crumbs and slowly fry it well carefully.
6.Keep aside.

Part 2 : Making White Gravy

Ingredients

1 big white onion
cashews soaked in water - 30 minutes make a nice paste
cinnamon
ginger garlic paste
2 cardamon
green chillies -2
salt
sugar
black pepper seeds - few
1 cup curd
melon seeds few (optional)
pinch turmeric
1/2 tbsp corn flour
cilantro
bay leaves
cumin seeds
khoya or other substitute

Preparation:
1.Boil the onion,green chillies,cinnamon, cardamon,pepper with 1/2 cup of water and make a paste
2. Make a paste of soaked melon and cashews and keep aside.
3. Take another pan pour oil add cumin seeds, bay leaves and addmashed onion masal paste at last add ginger garlic paste, add turmeric and fry it well
4. After frying the above ingredients add khoya to it and mix well
5.Now add cashew and melon paste to it.
6. Now garnish with cilantro.
7.Shift this into separate bowl and keep aside.

Note  :If u get more white gravy keep in refrigerator and you can use for other Punjabi dishes below 1 week

Part 3 Making Malai kofta curry

Ingredients

sliced white onion
White gravy 2 cups
butter
ginger garlic paste
salt
sugar
dhania and jeera powder
garam masala
kasoori methi
turmeric
fresh cream(I didn't use in my picture)
green chillies
cumin seeds
curry leaves

Preparation:

1.Taka a pan pour oil  or butter add jeera seeds, curry leaves, sliced onion and fry it well.
2.Add ginger garlic paste,turmeric, green chillies, dhania and jeera powder, garam masala
3.Fry it 1 min add 2 cups of white gravy to the existing masala.
4.Add other ingredients and cook under low flame until.
5.If u feel gravy become very thick add 1/2 cup of milk and cook.
6. Turn of the flame and garnish with cilantro


Just before serving take a microwave bowl reheat the gravy for 1 -2 minutes and keep the koftas in gravy otherwise kofta balls will become saagi.


If u don't like white gravy u can add turmeric or food color i like white gravy for kofta

Here i used frozen parotta with malai kofta curry