Malai Kofta White Gravy
Soft, melt-in-your-mouth paneer and potato dumplings (koftas) are gently simmered in a rich, creamy, and mildly spiced cashew and onion gravy. A luxurious North Indian curry perfect for special occasions.
For 4 servings
Prepare the Kofta Mixture
- In a large mixing bowl, combine the grated paneer, mashed potatoes, cornflour, finely chopped green chilies, ginger paste, garam masala, and 0.5 tsp salt.
- Mix everything together gently with your hands to form a smooth, non-sticky dough. Avoid over-kneading, as this can make the koftas hard.
Stuff and Shape the Koftas
- Divide the dough into 10-12 equal portions.
- Take one portion, flatten it slightly in your palm, and place a few pieces of chopped cashew and a raisin in the center.
- Carefully bring the edges together to enclose the stuffing and roll it between your palms to form a smooth, crack-free oval or round ball. Repeat for all portions.
Fry the Koftas
- Heat 2 cups of oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
- To test, drop a tiny piece of dough into the oil; if it sizzles and rises to the top steadily, the oil is ready.
- Gently slide 4-5 koftas into the hot oil, ensuring not to overcrowd the pan.
- Fry for 5-7 minutes, turning them occasionally, until they are evenly golden brown and crisp.
- Remove with a slotted spoon and drain on a plate lined with paper towels. Set aside.
Create the Gravy Paste
- In a saucepan, combine the chopped onions, soaked cashews, soaked melon seeds, ginger-garlic paste, slit green chilies, bay leaf, green cardamoms, cloves, cinnamon stick, and 1.5 cups of water.
- Bring the mixture to a boil over medium heat. Cook for 12-15 minutes, or until the onions are very soft and translucent.
- Turn off the heat and allow the mixture to cool down completely. Remove and discard the whole spices (bay leaf, cinnamon, cloves).
- Transfer the cooled mixture to a high-speed blender and blend until you have a completely smooth paste. Add a splash of water if needed.
- For an ultra-silky gravy, strain this paste through a fine-mesh sieve into a bowl, pressing with a spoon to extract all the liquid.
Cook the White Gravy
- Heat 2 tbsp of oil and 1 tbsp of butter in a clean pan over medium-low heat.
- Pour in the strained onion-cashew paste. Sauté for 5-6 minutes, stirring continuously, until the paste thickens and you see oil separating from the sides.
- Add the white pepper powder, 1 tsp salt, and sugar. Mix well and cook for another minute.
- Slowly pour in the milk and 1 cup of water, whisking continuously to prevent lumps. Bring the gravy to a gentle simmer and cook for 4-5 minutes until it reaches your desired consistency.
Final Assembly and Serving
- Reduce the heat to the lowest setting. Stir in the fresh cream and crushed kasuri methi. Mix gently and cook for just one minute. Do not let the gravy boil after adding the cream.
- To serve, place the fried koftas in a serving dish.
- Pour the hot, creamy gravy over the koftas immediately before serving.
- Garnish with chopped coriander leaves and a swirl of fresh cream. Serve hot with naan, roti, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the mashed potatoes are not watery. After boiling, let them cool and dry out a bit before mashing for a less sticky kofta dough.
- 2Fry the koftas on medium heat. Frying on high heat will brown them too quickly, leaving the inside raw. Frying on low heat will cause them to absorb too much oil and potentially break.
- 3For a perfectly smooth, restaurant-style gravy, do not skip the step of straining the blended paste.
- 4Always add the koftas to the gravy just before serving. If they sit in the gravy for too long, they will become soggy and may fall apart.
- 5For a healthier version, you can bake or air-fry the koftas at 180°C (350°F) for 15-20 minutes, turning halfway through, until golden.
Adapt it for your goals.
Stuffing
Vary the stuffing by adding finely chopped pistachios, almonds, or a small piece of mawa (khoya) along with the cashews and raisins.
VeganVegan
Replace paneer with crumbled firm tofu, use plant-based cream (cashew cream is ideal), oil instead of butter, and a neutral plant-based milk like almond or soy milk.
Gravy ColorGravy Color
For a slightly different flavor and a pale yellow hue, you can add a pinch of turmeric powder to the gravy while sautéing the paste.
Why this is on our healthy list.
Source of Protein
Paneer and cashews provide a good amount of protein, which is essential for muscle repair, cell generation, and overall body function.
Provides Calcium
The use of paneer and milk makes this dish a good source of calcium, a mineral vital for maintaining strong bones and teeth.
Rich in Healthy Fats
Cashews and melon seeds contain heart-healthy monounsaturated fats, which can help manage cholesterol levels when consumed as part of a balanced diet.
Frequently asked questions
A typical serving of Malai Kofta contains approximately 550-650 calories. The exact number can vary based on the amount of oil absorbed during frying and the fat content of the cream and paneer used.