Gobhi mint kofta with shahi malai and makhani gravy

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Gobhi mint kofta with shahi malai and makhani gravy. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Gobhi mint kofta with shahi malai and makhani gravy is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gobhi mint kofta with shahi malai and makhani gravy estimated approx 60 minutes.

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

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This recipe is inspired by Chef Siddharth's Awadhi Malai Gobi. When I saw the video I instantly decided that I'll also make something with gobhi and keep the flavours as close as to Chef Siddharth's recipe as possible. So I combined two gravies in a dish so that one can have a taste of dual delicacies in one plate. This was the toughest challenge for me as a baker. I tried my hands on Awadhi cuisine for the first time and tried to keep the flavours as authentic as possible. I would like to thank chef Siddharth and team Cookpad for this challenge which helped me to think out of the box and create a unique dish.
And most of all I would like to thank my team of #aromasofthekitchen for being so supportive and motivating so that we could give our best. Together we can and together we will.

Ingredients and spices that need to be Take to make Gobhi mint kofta with shahi malai and makhani gravy:

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

Steps to make 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.

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So that's going to wrap it up with this exceptional food Step-by-Step Guide to Make Favorite Gobhi mint kofta with shahi malai and makhani gravy. Thank you very much for your time. I am confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!