Malai Kofta in a Creamy White Gravy | பனீர் உருண்டை வெள்ளை கிரேவி

Ingredients :

Cornflour - 1/2 cup for dusting To make Kofta : Cottage Cheese / Paneer - 200 gm (Home-made, Grate Store Paneer) Cornflour - 2 tsp Green Chili - 1 no (finely chopped) Coriander Leaves - 1 tbsp (finely chopped) Pepper powder - 1/2 tsp

To make White Gravy: Milk - 2 cups Onion - 2 nos (chopped, Boiled and Paste) Cashewnut - 1/4 cup (Boiled and Paste) Bay Leaves - 2 nos Green Chili - 3 nos (chopped Length wise) Cardamom - 5 nos Ginger and Garlic - 1 tsp (finely chopped) Sugar - 1 tsp Coriander Leaves - 2 tbsp Oil - 2 tbsp Butter - 1 tbsp Fresh Cream - 2 tbsp Salt to Taste.

Method :

First to make Kofta balls, smash Cottage Cheese / Paneer in a bowl, then add remaining mentioned Ingredients, mix all and make lemon size balls. Then dust with Cornflour and keep aside.

Heat Oil in Kadai, fry Kofta balls in low flame, stir continuously to avoid colour change and to remain creamy white. Keep aside.

To make Gravy, Grind Boiled Onion and Cashewnut separately and keep aside.

Now heat Oil in a pan, roast Bay Leaves and Cardamom. Add Onion paste and Ginger, saute until raw smell leaves. Add Cashewnut Paste and Green Chili, saute for 2-3 Min's. Then add Milk and bring to boil.

Add Pepper Powder, Sugar and required Salt, saute for 5mins until in a thick gravy consistency. Finally add Butter and Fresh Cream, saute for few seconds, turn off stove.

Before serving, arrange Kofta's in a serving plate, then pour gravy and ready to serve.

Serving Suggestion : Serve hot with Hot Stuffed Naan.