You are here: Home > Cuisine > Indian Veg Recipes > Mughlai > Mughlai Subzis / Curries > Pistewali Curry Mein Malai Kofte Pistewali Curry Mein Malai Kofte by Tarla Dalal Cashew nuts are commonly used in indian cooking for thickening gravies and adding volume. However the mughlas didn't stop there! they used their beloved dry fruits such as pistachios to create whole dishes. This lovely green gravy is prepared with loads of pistachios. Coriander add some colour to the curry while the malai kofta just melt in your mouth! 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Close 23 Nov 2014 This recipe has been viewed 29854 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Pistewali Curry Mein Malai Kofte recipe - How to make Pistewali Curry Mein Malai Kofte Tags Mughlai Sabzis, Veg Mughlai sabzi, CurriesTraditional Indian SabzisKadai VegDinner Curry Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 4Makes 4 servings Show me for servings Ingredients For The Pista Curry2 tbsp ghee2 tsp ginger-garlic (adrak-lehsun) paste1/2 cup boiled onion paste1 tsp coriander (dhania) powder1/4 tsp white pepper powder salt to taste1/2 tsp garam masala4 tbsp fresh cream a pinch of sugarTo Be Ground To A Smooth Paste (for The Curry)1/2 cup pistachios , blanched and peeled1/4 cup chopped coriander (dhania)4 green chillies , roughly chopped2 tbsp waterFor The Malai Koftas1 cup grated paneer (cottage cheese)3 tbsp plain flour (maida)1/2 tsp levelled baking powder salt to taste oil for deep-frying Method For the pista curryFor the pista curryHeat the ghee in a kadhai, add the ginger-garlic paste and sauté for 2 minutes.Add the boiled onion paste and sauté for another 3 to 4 minutes.Add the coriander powder, white pepper powder, salt and garam masala and sauté for 2 more minutes.Add the prepared paste and sauté for 3 to 4 more minutes.Add ½ cup of water and sugar and bring to boil.Remove from the flame, add the cream and mix well. Keep aside.For the malai koftasFor the malai koftasCombine all the ingredients for the koftas, except the oil, in a bowl and mix well.Divide the mixture into 12 equal portions and shape each portion into a round kofta.Heat the ghee in a kadhai and deep-fry the koftas till golden brown. Drain on absorbent paper and keep aside.How to proceedHow to proceedArrange the koftas on a serving dish, pour the hot gravy on top and serve immediately. Nutrient values per servingEnergy459 calProtein8.7 gCarbohydrates14 gFiber0.5 gFat41 gCholesterol0 mgVitamin A537.4 mcgVitamin B1-0.2 mgVitamin B2-0.3 mgVitamin B30.2 mgVitamin C6.8 mgFolic Acid2.5 mcgCalcium215.8 mgIron1.4 mgMagnesium0 mgPhosphorus0 mgSodium8 mgPotassium69.2 mgZinc0.2 mg