Malai Kofta with Creamy White Cashew Gravy

Ingredients

• 100 grams Paneer (firm, crumbled or grated)
• 3 medium Potatoes (boiled, cooled, peeled and finely grated)
• 1 tablespoon Fresh Coriander (finely chopped)
• 1.5 tablespoons Raisins (chopped)
• 1 tablespoon Cashews (chopped (for kofta) + 1/2 cup (soaked for gravy))
• 1 teaspoon Kasuri Methi (roasted and crushed)
• 0.5 teaspoon Chat Masala
• 0.5 teaspoon White Pepper Powder (or black pepper if unavailable)
• 1 teaspoon Cinnamon Powder
• 0.5 teaspoon Cardamom Powder
• 2 tablespoons Corn Flour (or arrowroot powder)
• 0.5 teaspoon Salt (adjust to taste)
• 0.5 cup Cashews (for gravy) (soaked for at least 4 hours or overnight)
• 1 cup Milk (full‑fat for richness)
• 0.5 cup Water
• 2 tablespoons Ghee (clarified butter)
• 1 tablespoon Sugar
• 0.5 teaspoon White Pepper Powder (gravy)
• 1 teaspoon Kasuri Methi (gravy)
• 1 teaspoon Garam Masala
• 2 tablespoons Heavy Cream (for garnish)
• 2 tablespoons Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. Prepare Paneer and Potatoes

   Grate the paneer finely using a fine grater. Peel the boiled potatoes, let them cool, and grate them on the same grater to a very fine texture.

   Time: PT10M

2. Add Aromatics and Dry Ingredients

   In a large mixing bowl combine the grated paneer, grated potatoes, 1 tbsp chopped coriander, 1.5 tbsp chopped raisins, 1 tbsp chopped cashews, 1 tsp roasted Kasuri Methi, 0.5 tsp chat masala, 0.5 tsp white pepper, 1 tsp cinnamon powder, 0.5 tsp cardamom powder, 2 tbsp corn flour, and 0.5 tsp salt. Mix gently with clean hands until just combined.

   Time: PT8M

3. Shape the Koftas

   Take small portions (about the size of a walnut) and roll them into smooth, round balls. Place them on a tray lined with parchment paper.

   Time: PT5M

4. Heat Oil for Frying

   Fill the deep frying pan with enough oil (about 2 inches) and heat over medium‑high heat until a small piece of kofta sizzles and rises to the surface within 2 seconds.

   Time: PT5M

   Temperature: 350°F

5. Fry the Koftas

   Gently slide the koftas into the hot oil, a few at a time. Fry for 2‑3 minutes, turning once, until they turn golden brown and float. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

6. Prepare Cashew Paste for Gravy

   Drain the soaked cashews and blend them with ¼ cup water until a smooth, creamy paste forms. Add a few ice cubes while blending to keep the color bright.

   Time: PT5M

7. Cook the White Gravy

   In a saucepan melt 2 tbsp ghee over medium heat. Add the cashew paste and stir continuously for 2 minutes. Pour in 1 cup milk and ½ cup water, whisking to combine. Add 1 tbsp sugar, 0.5 tsp salt, 0.5 tsp white pepper, 1 tsp Kasuri Methi, 1 tsp garam masala, and 0.5 tsp cardamom powder. Simmer gently for 10‑12 minutes, stirring occasionally, until the gravy thickens and the raw cashew flavor disappears.

   Time: PT15M

   Temperature: Medium heat

8. Finish and Garnish

   Add the fried koftas to the hot gravy, let them warm through for 2 minutes. Transfer to a serving bowl, drizzle 2 tbsp heavy cream, sprinkle chopped coriander, a few raisins, and broken cashew pieces on top.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

20g

Fiber

3g

Ingredient Substitutions

• Instead of Paneer: Firm tofu
• Instead of Fresh Coriander: Fresh parsley
• Instead of Raisins: Golden raisins
• Instead of Cashews: Almonds
• Instead of Kasuri Methi: Dried fenugreek leaves
• Instead of White Pepper Powder: Black pepper
• Instead of Corn Flour: Arrowroot powder
• Instead of Cashews (for gravy): Almonds
• Instead of Milk: Heavy cream diluted 1:1 with water
• Instead of Ghee: Unsalted butter
• Instead of Sugar: Honey
• Instead of White Pepper Powder (gravy): Black pepper
• Instead of Heavy Cream: Whipping cream

Equipment Needed

• Fine Grater
• Mixing Bowl
• Knife
• Cutting Board
• Blender or Food Processor
• Deep Frying Pan or Heavy‑Bottomed Pot
• Slotted Spoon
• Saucepan
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Grating paneer and potatoes to a fine texture without over‑mixing.
• Maintaining oil temperature around 350°F for crisp yet soft koftas.
• Blending a smooth cashew paste to avoid grainy gravy.
• Stirring the gravy continuously to prevent sticking and achieve a silky consistency.

Chef Tips from the Video

• For extra fluffiness, add a pinch of baking soda to the kofta mixture and let it rest for 5 minutes before shaping.
• Use a splash of rose water or a pinch of saffron in the gravy for an aromatic twist.
• Garnish with a drizzle of honey for a subtle sweet contrast.

Troubleshooting

Storage

Refrigerator: Store koftas and gravy separately in airtight containers for up to 2 days.

Freezer: Koftas can be frozen (unfried) for up to 1 month; thaw and fry before serving.

Room temperature: Do not keep at room temperature for more than 2 hours due to dairy content.

Make-Ahead Tips

• Prepare the kofta mixture a day ahead, shape the balls, and refrigerate; fry just before serving.
• Gravy can be made 24 hours ahead; reheat gently and add fresh cream before serving.

Frequently Asked Questions