Malai Kofta in White Gravy


for Kofta

  • 200 gms paneer

  • 2 boiled potatoes

  • 6-7 cashew nuts

  • 10 -12 raisins

  • 3-4 small cardamom

  • Salt to taste

  • 2 tablespoons corn flour

  • Oil to fry

For gravy

  • 2 large sized onions

  • 12-15 cashew nuts

  • 1 tbsp ginger garlic paste

  • ¼ cup mawa

  • ¼ cup fresh curd

  • ¼ cup cream or malai

  • 1 tbsp Butter

  • 1 tablespoon oil

  • 1 tablespoon kasoori methi

  • 1 inch cinnamon stick

  • 2-3 small cardamom

  • 2 large cardamom

  • 3-4 cloves

  • 3-4 green chillies

  • ½ teaspoon sugar

  • ¼ teaspoon black pepper powder

  • Salt to taste

Method (How to make restaurant style white gravy malai kofta curry at home)


For Kofta

Peel and grate boiled potatoes and paneer, add salt half of the cornflour and knead like dough. Make small lemon size balls.

Cut cashews and raisins finely, add crushed cardamom to it.


Take one ball and stuff with cashew and raisin filling and make nice round balls.

Make all the koftas in the same way.


Heat the oil for frying and roll the koftas in the remaining cornflour and put it in the oil and fry till golden brown from all sides.

To make gravy

Cut the onions into pieces, and boil the onion and cashew nuts together. After cooking and cool down completely make the fine puree.

Heat oil and butter in the pan and add big and small cardamom, cloves, cinnamon and fry for some time then add ginger garlic paste and green chilles and fry for few seconds.

Add the onion and cashew paste and cook for 2-3 minutes.

Mix yogurt, cream, salt, black pepper, sugar and kasoori methi.

Add one cup water, let it boil.

Add the Kofta and switch off the gas.

Close the lid and leave it for a while.

Serve with roti or naan