Mughlai · Paneer Recipes · Punjabi · Vegetable · Vegetarian

Malai Kofta in white gravy

Malai Koftas is a sabji (gravy) made with Koftas (deep fried dumplings stuffed with cottage cheese and dry fruits) dipped in rich Mughlai curry with cashews, onion and cream as prime ingredients.

I simply love white gravies although compared to the red gravy it’s bland but trust me with the right ingredients the dish will turn out to be very flavourful and melt in mouth Koftas.

This weekend, don your chef hat and impress your loved ones with your exemplary cooking skills.

Difficulty Level: Medium

Serves 4 people


For the Kofta

  • 3-4 potatoes
  • 1/2 cup paneer
  • 1 tsp green chillies
  • 3 tbsp chopped cashew nuts and raisins
  • 1 tbsp corn Flour
  • Salt to taste
  • 1 tbsp finely chopped coriander

For the gravy

  • 3 medium sized onions
  • 1/2 cup cashew nuts and melon (magajtari) seeds
  • 2 green chillies
  • Salt to taste
  • 1 bay leaf
  • 3-4 black peppercorns
  • Cinnamon sticks
  • 3-4 clove
  • 2-3 cardomon
  • 3-4 tbsp fresh cream
  • 1 tbsp ginger garlic paste
  • Oil and ghee
  • Water as required


For the Kofta

  1. Boil potatoes and grate it. Mix in cornflour, salt and form 7-8 roundels of it.
  2. Make a mixture of grated paneer (cottage cheese), finely chopped green chillies, salt, chopped cashews and raisins and generously add coriander.
  3. Flatten out the potato dough into circles and stuff them with the cottage cheese mixture. Ensure that the koftas are tightly pressed.
  4. Deep fry the koftas until brown.

For the gravy

  1. Cut the onions into cubes and boil them for 4-6 minutes until soft and transparent. Grind them into a paste.
  2. Similarly, soak cashews and melon seeds in hot water and grind them into a paste.
  3. Take some oil and ghee into a pan and add in cardamom, cloves, cinnamon, peppercorn and bay leaf. Ensure that they are added in the beginning for the oil to turn flavourful.
  4. Put in ginger garlic paste and fry till the raw smell fades away.
  5. Add the boiled onion paste and saute till oil releases from the sides.
  6. Subsequently, put in the cashew melon paste and let it saute. The paste will integrate in a way that it starts leaving the pan.
  7. Once the gravy is cooked well, add water and adjust the consistency as per your preference. Add salt to taste and slit green chillies.
  8. Let the gravy simmer and top it up with fresh cream. Mix in well and your gravy is ready to be served.
  9. Place Koftas in the serving dish and pour gravy over the Koftas.

Serve hot with Naan, Roti or Jeera Rice

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