Directions
Ingredients
For White Gravy
Water (पानी) – 1 lt
Onions (प्याज़) – 5-6 nos (500gms)
Cardamom (हरि ईलाइची) – 4 nos
Cashew nuts (काजू) – ¾ cup (100 gms)
Melon seeds (मगज़ ) – ½ cup (50gms)
Green chilli (हरि मिर्च) – 2 nos
For Kofta (450 gms 10 koftas 45 gms each)
For Paneer Mixture
Paneer (पनीर) – 400 gms
Salt (नमक) – to taste
Ginger, chopped (अदरक) – 2 tsp
Green Chilli, chopped (हरि मिर्च) – 2 tsp
Sugar (चीनी) – 1 pinch
Kasoori methi powder (कसूरी मेथी) – ½ tsp
Garam masala (गरम मसाला) – ½ tsp
Cardamom powder (ईलाइची पाउडर) – ½ tsp
All purpose flour (मैदा) – 3 tbsp
For Paneer Stuffing
Khoya (खोया) – ½ cup
Dry Fruits Chopped (ड्राई फ्रूट्स) – 2 tbsp
Green chilli, chopped (हरि मिर्च) – 1 no
Ginger, chopped (अदरक) – 1 tsp
Coriander, chopped (ताज़ा धनिया) – 2 tbsp
Salt (नमक) – to taste
Oil (तेल) – for frying
For Cooking
Ghee (घी) – 1 tbsp
Oil (तेल) – 1 tbsp
Black cardamom (काली ईलाइची)- 1 no
Bay leaf (तेज पत्ता) – 2 nos
Green chillies, slit (हरि मिर्च) – 2 nos
Ginger garlic paste (अदरक लहसुन पेस्ट) – 1½ tbsp
Water (पानी) – a dash
Curd (दही) – 1 cup
Salt (नमक) – to taste
For Finishing
Butter (मखन) – 2 tbsp
Ginger chopped (अदरक) – 1 tsp
Green chilli slit (हरि मिर्च) – 2 nos
White pepper powder (सफ़ेद मिर्च पाउडर) – ½ tsp
Salt (नमक) – to taste
Kasoori methi powder (कसूरी मेथी) – a pinch
Garam masala (गरम मसाला) – a pinch
Cream (क्रीम) – ¼ cup
Steps
|
1
Done
|
First of all, boil some water in a kadhai and then add roughly diced onions, cashews, cardamom, melon seeds, and green chillies, lower the heat when the water starts to boil and cover it with a lid. Let it cook for at least 10 to 15 minutes. Strain it and keep the water aside. Remove the green chillies from it and blend them to a smooth paste. In a hot pan, add ghee and a little oil. Now add cardamom seeds, bay leaves, green chillies, ginger garlic paste, and a dash of water. Cook it for a minute and then add curd. Stir it continuously till it boils. Then add the ground paste. Mix this up and add some water. Stir it continuously and cook it well. Add salt to taste. Cover it with a lid and cook it for the next 10 minutes. For tempering, add butter, ginger, and slit green chillies and strain the gravy into a hot pan. Stir it well. Add some white pepper powder, salt, kasoori methi, garam masala, and cream. Turn the gas off and the gravy is ready. |
|
2
Done
|
For the kofta, in a flat bowl, add mashed paneer, salt, ginger chopped, green chillies, sugar, kasoori methi powder, garam masala powder, and maida. Mix them nicely. Rub the paneer with your hand to avoid any lumps. You can even use cornstarch instead of maida. For the stuffing of kofta, on a plate, take some khoya, chopped pistachios, almonds, cashews, green chillies, ginger, coriander, and salt. Mix them together and the stuffing is ready. Divide the mixture into small portions and shape them into round koftas. You should be able to make around 10 koftas. Take a portion of the paneer mixture in your hand, flatten it, and place a small amount of the stuffing mixture in the center. Carefully shape it into a round ball, ensuring the stuffing is completely covered. Repeat with the remaining mixture and stuffing to make all the koftas. |
|
3
Done
|
Fry the koftas in hot oil and it’s time to plate it. Keep the koftas in a bowl and simply pour the gravy on it. Shahi Malai Kofta is ready. If you want to drizzle some rogan on it; it’s quite simple. In a pan, heat some oil and then add Kashmiri red chilli powder. Rogan is used as a garnish and also gives spiciness to the dish. |
