Now we start the preparation of gravy for the kofta. Chop onions, tomatoes, green chillies, ginger and garlic.
2 Medium Sized Onions, 2 Large Tomatoes, 2 Green Chillies, 1 Inch Piece of Ginger, 4-5 CLoves of Garlic
Heat oil in a pan and put jeera (cumin seeds) in it.
1 Teaspoon Jeera (Cumin Seeds)
When they start to splutter add green chilies, garlic & ginger pieces to the oil.
Add chopped onions to the pan.
Saute them till they become soft and golden brown.
Then add chopped tomatoes and cook till the raw smell of tomatoes goes away.
Set the gravy aside and let it cool down slightly.
Roast some cashew nuts, making sure that they do not get burnt.
Add the roasted cashews to a food processor and grind them.
Add the prepared onion tomato gravy to a food processor or blender.
Grind it to a smooth paste. You can add a little water if required.
Heat oil in a pan. Add turmeric powder, red chilli powder, coriander powder and garam masala to the oil. Cook for a few seconds.
1/2 Teaspoon Red Chilli Powder, 1 Teaspoon Coriander Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Garam Masala
Add the pureed gravy to the pan and mix it well with all the spices.
Cook for a few minutes and then add salt according to taste.
1 Teaspoon Salt, or as per taste
Now add heavy cream to the mixture. If you want to make the dish a little lighter, you can use milk instead of the cream.
1/2 Cup Heavy Cream or Milk
Add some kasuri methi to the gravy and cook it for a few minutes.
1 Teaspoon Kasuri Methi (Dry Fenugreek Leaves)
Now add the kofta balls to the gravy. If you are serving the dish in a party, you can also keep the balls separately and add them to the gravy just before serving. Garnish the malai kofta with grated paneer and coriander leaves.