Malai kofta in cashew gravy Recipe

Cooking Directions

• STEP 1.To make the koftas, mix grated paneer, mashed potatoes, cornflour, and spices. Shape the mixture into small balls and deep fry until golden brown.
• STEP 2.To prepare the cashew gravy, soak cashews in warm water for 15 minutes and then blend them into a smooth paste.
• STEP 3.In a pan, heat oil and add cumin seeds. Once they splutter, add ginger-garlic paste and sauté until fragrant. Then, add tomato puree, cashew paste, and spices. Cook until the gravy thickens.
• STEP 4.Add cream and water to adjust the consistency of the gravy. Gently place the koftas in the gravy and simmer for a few minutes.
• STEP 5.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure to squeeze out any excess water from the grated paneer before using it in the kofta mixture.
• For a healthier version, you can also bake the koftas instead of deep frying them.
• To make the gravy extra creamy, you can add a tablespoon of fresh cream while blending the cashews.

Storage and Serving

• Malai Kofta in Cashew Gravy is best served fresh and hot.
• Leftover koftas and gravy can be stored separately in the refrigerator for up to 2 days.
• Reheat the koftas in a microwave or oven before serving, and warm the gravy on the stovetop.