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Afghani Malai Kofta Recipe | Malai Kofta White Gravy | Kofta Curry Recipe | Beef Kofta Recipe | Beef Kofta Curry | Afghani Mutton Kofta | Beef Malai Kofta | Malao Kofta Curry | Malai Kofta Restaurant Style | How To Make Beef Kofta Recipe | Malai Beef Kofta Recipe | Kofta Banane Ka Tarika | Easy Kofta Recipe

Ingredients:

For the Kofta Mixture:

Beef or mutton: 700 grams
Fried onion: 2 medium-sized
Ginger and garlic paste: 1 tbsp
Cream: 1 tbsp
Coriander leaves
Green chili
Salt: 1 tsp
Black pepper powder: 1/2 tsp
Crushed red chili: 1 tsp
Coriander powder: 1 tsp
Cumin powder: 1/2 tsp
Garam masala powder: 1/4 tsp
Roasted chickpea powder: 1 tbsp
Egg: 1
Mix all ingredients to make the kofta mixture. Grease your hands with oil and shape the mixture into round koftas.

For Frying Koftas:

Oil: 2 tbsp
Fry the koftas for 1 to 2 minutes.

Finalizing:

Oil: 2 tbsp
Onion: 2 medium-sized (finely chopped)
Green chili: 5 to 6
Cashews: 10 to 12
Water: 1 cup
Fry onions, green chili, and cashews for 3 to 5 minutes. Add water, cover, and cook for 5 minutes on low heat. Blend the mixture to make a paste.

For the Curry:

Oil: 1/3 cup
Ginger and garlic paste: 1 tsp
Onion paste (mixture from above)
Salt: 1 tsp
White chili powder: 1 tsp
Cumin powder: 1 tsp
Garam masala powder: 1/4 tsp
Yogurt: 1 cup
Fried koftas
Hot water: 1 cup
Roasted fenugreek: 1 tbsp
Cream: 3 tbsp
Black pepper powder: 1/2 tsp
Coriander and chili for garnish
Heat oil in a pan. Add ginger and garlic paste, fry for 1 minute. Add onion paste and fry for 4 to 5 minutes. Add salt, white chili powder, cumin powder, and garam masala powder. Cook for 2 minutes. Add yogurt and cook for 3 to 4 minutes. Add fried koftas and hot water, mix, cover, and cook on low flame for 10 to 15 minutes. Add roasted fenugreek and cream, mix and cook for 2 minutes. Cover and cook on low flame for 3 to 4 minutes. Finally, add black pepper powder and garnish with coriander and chili.


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-timestamps-
00:00 - Introduction
00:40 - Preparation of Kofta Mixture
02:00 - Frying the Koftas
02:22 - Preparing the Curry
04:15 - Final Touches and Serving

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