Gobhi mint kofta with shahi malai and makhani gravy
Gobhi mint kofta with shahi malai and makhani gravy

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, gobhi mint kofta with shahi malai and makhani gravy. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Gobhi mint kofta with shahi malai and makhani gravy is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Gobhi mint kofta with shahi malai and makhani gravy is something which I’ve loved my whole life. They are fine and they look wonderful.

We had many kofta recipes like Malai kofta, Palak Kofta, lauki kofta in past.many times but today recipe is unique, different and it is called as Gobi/Cauliflower Kofta gravy recipe. Malai Kofta in Makhani Gravy, succulent and spicy vegetable dumplings find a flavourful home in this rich tomato gravy, cooked in butter and topped with cream. These koftas speak of the magic of paneer, which works together with potatoes, to make shapely and soft koftas that are simply irresistible. · Malai Kofta Masala is a famous North Indian gravy of fried paneer and potato dumplings · Jain Paneer Makhani is a delicious, rich, and creamy Indian curry prepared without onion and garlic. Malai Kofta Gravy Restaurant Style - Sharmis Passions.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook gobhi mint kofta with shahi malai and makhani gravy using 45 ingredients and 28 steps. Here is how you cook it.

The ingredients needed to make Gobhi mint kofta with shahi malai and makhani gravy:
  1. Get For Kofta
  2. Make ready 150 g Cottage cheese
  3. Prepare 100 g Cauliflower
  4. Make ready 1 stalk Mint leaves
  5. Prepare to taste Salt
  6. Make ready 5 g Red Chilli Powder
  7. Get 2 tbsp Cornflour
  8. Make ready As needed Refined Oil for Frying
  9. Get For Shahi Makhani Gravy
  10. Prepare 2 tbsp Refined oil
  11. Take 4-5 Cloves
  12. Make ready 1/2 tsp Shahi Jeera
  13. Get 2 pcs Whole Black Cardamom
  14. Get 2 inch Cinammon stick
  15. Make ready 75 g Onions
  16. Prepare 10 g Ginger
  17. Take 10 g Garlic
  18. Make ready 2 tbsp cashew paste
  19. Take 2 tsp Kasuri Methi
  20. Take to Taste Salt
  21. Take 1 tsp Kitchen King Powder
  22. Take 1 tsp Black pepper
  23. Get 1 cup Milk
  24. Get 2 tbsp Fresh Cream
  25. Take For Shahi Toamto Gravy
  26. Make ready 2 tbsp Refined oil
  27. Take 3-4 Cloves
  28. Prepare 3-4 Green Cardamom
  29. Get 2 Pc Black Cardamom
  30. Make ready 75 g Onions
  31. Take 50 g tomatoes
  32. Get 2 tbsp Cashew Paste
  33. Prepare 1 cup milk
  34. Take 2 tbsp Fresh Cream
  35. Prepare To taste Salt
  36. Prepare 1 tsp Kashmiri Mirch Powder
  37. Prepare 1/2 tsp Turmeric Powder
  38. Take 1/4 tsp Black Pepper Powder
  39. Make ready For Vegetable Raita
  40. Get 100 g Curd
  41. Make ready 20 g Onion
  42. Prepare 20 g Tomatoes
  43. Get To taste Salt
  44. Take 1/2 tsp Red chilli powder
  45. Take 1/2 tsp Black pepper powder

Long grain basmati rice cooked in mint special ingredients, fresh herbs and spices, cooked with special chicken curry. Vegetable Manchurian Gravy or Veg Manchurian is an popular Indo-Chinese recipe. Cheese and potato dumplings stuffed with cashews and sultans cooked in a mild Malai Kofta. Cheese and potato balls, with dried fruits and nuts simmered in a light almond Aloo Gobhi (A Popular Indian Dish).

Steps to make Gobhi mint kofta with shahi malai and makhani gravy:
  1. Clean cauliflower and grate it.
  2. Grate Cottage cheese and add in the grated cauliflower.
  3. Chop mint leaves and blend in blender along with 1 tsp of water to make paste.
  4. Add all the spices, mint paste, cornflower and chopped mint leaves to grated cauliflower mixture and mix gently till the mixture becomes smooth.
  5. Make small balls and deep fry in refined oil till golden brown. Remove and place on kitchen towel to drain the excess oil and keep aside.
  6. For Makhani Gravy:- Roughly chop onions and make a paste in blender divide in two portions and keep aside.
  7. Roughly chop ginger and garlic. Saute in a pan in little oil till lightly brown. Put in blender and make a smooth paste divide in two portions and keep aside.
  8. Take a pan, put some oil and let it heat. Add whole spices and let them crackle.
  9. Add half of the ginger garlic paste and cook.
  10. Add half of the onion paste and let it cook on high heat till it leaves the sides of pan and becomes light brown.
  11. In the meanwhile make paste of cashew with little milk in a grinder till it becomes smooth divide in two portions.
  12. Add half of the cashew paste in onion mixture and let it cook till it leaves the sides.
  13. Add kitchen king powder, black pepper powder and salt and cook till raw smell diminishes.
  14. Add kasuri methi and cook.
  15. Add milk to adjust the consistency of gravy and mix gently. Don't make the gravy too thin.
  16. Add cream and mix and cook for further 2-3 minutes and keep aside. Your shahi Makhani gravy is ready.
  17. For Shahi Tomato Gravy :-
  18. Take oil in a pan, add whole spices and let them crackle.
  19. Add onion paste and cook till it leaves the sides of pan, becomes brown and raw onion smell is gone.
  20. Add cashew paste and cook.
  21. In the meanwhile roughly chop tomatoes and make a tomato puree in a blender.
  22. Add this tomato puree in onion masala, add turmeric powder, kashmiri mirch powder, black pepper powder and let it cook till it leaves the sides of the pan.
  23. Add salt and mix. Add milk to adjust the consistency.
  24. Add cream and cook for two minutes. Your shahi tomato gravy is ready.
  25. For raita :- take curd in a bowl. Add onion, tomato and cucumber. Add salt, pepper and chilli powder and mix.
  26. For plating:- arrange koftas in centre of plate. Add makhani gravy on one side and tomato gravy on other side.
  27. Garnish with fresh cream, cashewnuts and chopped coriander.
  28. Serve with rumali roti, raita, mint chutney and kachumber salad.

Cheese and potato dumplings stuffed with cashews and sultans cooked in a mild Malai Kofta. Cheese and potato balls, with dried fruits and nuts simmered in a light almond Aloo Gobhi (A Popular Indian Dish). Potato, cauliflower with onions, tomatoes,ginger and coriander. Sauteed potato and cauliflower with Indian spices. Slow cooked lentil flavored with ghee and Indian spices.

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