Malai Kofta Recipe | Jain Malai Kofta Recipe |White Gravy| Soft Kofta & White Creamy Gravy |in Hindi
Recipe Information
Jain Malai Kofta
Cultural Context
Originating from Indian cuisine, Jain Malai Kofta reflects the dietary restrictions of the Jain community, which avoids root vegetables and certain animal products. This dish celebrates rich flavors through creamy gravies and fried dumplings, making it a festive choice for special occasions. Today, it is enjoyed across India and in many Indian restaurants worldwide, often adapted to suit various dietary preferences.
cream
🥗Healthier: coconut milk
💰Cheaper: milk + cornstarch
Coconut milk reduces calories while maintaining creaminess.
cashews
🥗Healthier: almonds
💰Cheaper: sunflower seeds
Almonds are a healthier nut alternative.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is a lower-calorie protein option.
ghee
🥗Healthier: olive oil
💰Cheaper: butter
Olive oil provides a healthier fat option.
Heat 1 glass of water in a pot and add 2 green chilies, 2 tablespoons of cornstarch, 1 tablespoon of ghee, and 1 tablespoon of dry coconut powder. Stir and bring to a boil, then turn off the flame and let it cool for 30 minutes.
For the kofta, take 150 grams of paneer and mash it well. If using store-bought paneer, grate it.
Add 2 boiled raw bananas to the paneer and mash them together. Ensure there is no water content in the mixture.
Add salt to taste, 1 tablespoon of sugar, 1/2 teaspoon of cardamom powder, 1 tablespoon of kasuri methi, 1 teaspoon of coriander powder, and 1/2 teaspoon of black pepper powder. Mix well.
Incorporate 1 tablespoon of milk powder and 1/2 tablespoon of cornstarch. Adjust the cornstarch quantity based on the moisture in the mixture.
Mix everything well and let it rest for 5 minutes. Ensure the mixture is neither too soft nor too hard.
Add some raisins and chopped cashews to the mixture, then shape it into balls, ensuring there are no cracks.
Coat the kofta balls in cornstarch to create a crispy layer and let them rest for at least 10 minutes.
In a pan, heat oil on low flame and carefully add the kofta balls, frying them gently and turning them to cook evenly for about 5-7 minutes until golden brown. Remove and set aside.
In another pan, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon of cumin seeds, 1 bay leaf, a piece of cinnamon stick, and 2 cloves. Sauté until fragrant.
Add the prepared white gravy mixture to the pan and mix well. Season with salt, 1 tablespoon of sugar, 1/2 teaspoon of cardamom powder, 1/2 teaspoon of black pepper powder, 1 tablespoon of kasuri methi, and 1/2 teaspoon of garam masala.
Pour in 1/2 glass of water and cook on low to medium flame for 3-4 minutes.
Check the gravy consistency; it should not be too thick or too thin. Adjust as necessary.
Add 1/2 cup of cream to the gravy and mix well. Cook on low flame for another 3-4 minutes.
Serve the kofta separately from the gravy, mixing them just before serving to maintain the texture.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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