298 cashew nuts recipes

901 Cashew Nuts recipes | Indian kaju recipes

Indian cashew recipes. Cashews are a part of the nut family which are slightly sweet and buttery in taste. They grow in a tropical environment and are a result of labor intensive work. Cashews grow on a tree in a long, green kidney shaped pods that hang from branches. They are not sold in their outer casing because the cover of cashews is supposed to be toxic and resulting in rashes. The process of peeling, removing, roasting of cashew nuts is done by hand and also due to their perishable nature, they are one of the most expensive nuts.

The advantage of cashews is that it can be used in an array of different recipes all over the world. Even though a little on the sweeter side, they are used in both sweet AND savory recipes around the world, especially in India, whether it's in gravies, snacks or desserts.

Indian Cashew nut Recipes

Cashews have been used in Indian, mostly Punjabi and Mughlai cuisine, since many decades. Addition of a paste of these wonder nuts to food gives them a rich mouth feel and a proper consistency. It is one of the main ingredients in the Basic Makhani Gravy or any other Punjabi gravy like Dum Aloo. Not only is the usage limited to subzis, you can also add it to dals like Mixed Dal with Spinach to give it a better consistency. Cashew pieces are also added Dal dhokli!

Whole or broken cashews form an important part of rice preparations as well. Along with raisins, they form a major component in Pulaos like Shahi Pulao and also different types of pulaos. In the south, cashews or peanuts are also added to Bisi Bele Bhaat to give it a crunch. Kaju and Coconut is added to Shahjahani Khichdi to give it more flavor and volume.

Cashew Nut Recipes for Snacks

Firstly, raw cashews form a snack in themselves and don’t need anything else! Secondly, they can be roasted as is or make Roasted cashews with different masalas. Cashews that are fried are usually added to many Gujarati and Maharashtrian jar snacks like Chivda or fried poha. In such jar snacks, they add not only to the texture of the whole thing but also to the overall taste.

Cashews are a popular choice for adding to marinades as well. Generally a cashew paste is added to the marinades but sometimes it can be used as a main ingredient in it as well. Afghani paneer flavors cashew paste with masalas and marinates the paneer in that itself without adding any curd. Hara Bhara Kebab has cashews fixed over the kebab before the frying to add that extra crunch or added to the mixture itself like in Dahi Kebab.

Cashew Nut Recipes for Desserts

Kaju is an integral part of dessert making in Indian Cuisine. Not only cashews but also other dry fruits are used extensively as well. Whether as a garnish over Sheeras or as whole pieces added to a kheer called Paal Payassam, they are a wonderful addition. The best part about cashews are that they are not overly sweet and balance out the sweetness in the food.

Kaju Katli is the most famous sweet made with cashews where milk, cashew powder, ghee and sugar are combined together till thickened, cooled and cut into diamond shaped pieces. Dry fruits combined together with jaggery make a delicious Indian praline called Chikki. They are also used in many types of cakes and cookies all around the world, Butter Cookies with a Cashew Stuffing being my favorite!

If you want to know more about the Uses of Cashew Nuts, then you can check out our article on that.

Hope you liked this collection of Cashew Recipes. Scroll down below for more.

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Although an integral part of Ganesha Utsav , Fried Modak is a delicacy that can fit into any festive menu. Any time you do a puja or havan for Lord Ganesh, Fried Modak is an apt offering to make. Even those who hesitate to make steamed modak, as it is a bit cumbersome, do not hesitate to make a quick batch of Fried Modak, as it is easier to make. You can’t directly compare the flavours of fried and steamed modak as they are completely different, but kids do tend to like the Fried Modak better as it has a crunchy dimension to it. These Fried Modak are made with a dough of whole wheat flour, stuffed with a delicious mixture of coconut, khoya and nuts. The modak has a rich aroma, brought about by the addition of a few spoons of ghee to the dough. The ghee, along with a little semolina, also gives the outer covering a crispy texture. Although the Fried Modak tastes best when had fresh, you can cool it, store it in an airtight container and use for a day more, if you have any leftovers.

farali pattice | farali aloo pattice | Mumbai roadside farali pattice | with 29 amazing pictures. Who says a person cannot feast when fasting! Faral means "fast" and farali pattice are designed specifically for those who are fasting. The name itself says, “Farali” meaning fast and pattice meaning “dumpling”. Farali pattice is a famous Gujarati snack which is consumed especially during the fasting days or religious occasions or also can be even had as a evening snack. The steps for making farali aloo pattice are divided, firstly the stuffing is made and the key ingredient to the stuffing is coconut. Other ingredients like roasted and coarsely powdered peanuts, finely chopped coriander (dhania), chopped raisins (kismis), chopped cashew-nuts (kaju), ( Both raisins and cashew-nuts enhance the taste and the mouthfeel of the Farali pattice) ginger-green chilli paste, sugar and lemon juice are also added and mixed together. Next mixture for potato only needs potatoes and arrow root for binding, we have used arrowroot flour as this is a fasting recipe. If you are not fasting then use cornflour. The potato mixture is flattened and the stuffing is put in the middle and is sealed by bringing all the sides together and shaped round. The farali aloo pattice is then rolled in arrowroot till evenly coated from all the sides, the coating of arrowroat adds a unique dimension to this otherwise common dish and further it is deep-fried till turns brown in colour. It is a famous mumbai street food dish and is also sold in some mithai shops. Whenever I make farali pattice, everyone gulps it down in minutes. It makes fasting better with its unique taste. My mother would make farali pattice alternate days for family members fasting during Navratri, also it would always be on the menu even when their would be another religious days like Ekadashi. You can have farali pattice with with sweetened curds and teekha chuntney to complete the mast experience! Enjoy how to make farali pattice | farali aloo pattice | Mumbai roadside farali pattice | recipe with detailed step by step photos and video below.

sabudana kheer recipe | how to make sabudana kheer | janmashtami vrat special recipe | Indian dessert for fasting | with amazing 17 images. sabudana kheer without jaggery is a tasty and satiating dessert, ideal to have on fasting days. Learn how to make sabudana kheer. sabudana kheer made of sabudana cooked in milk and sweetened with sugar, is a janmashtami vrat special recipe which has a very rich taste and interesting mouth-feel. As it keeps you full for a long time, sabudana is a popular food for fasting days. Due to its pleasant shape and unique texture, it is also loved by kids, so this sabudana kheer without jaggery is sure to become your entire family’s favourite! To make sabudana kheer, soak the sabudana and keep aside for 1 hour. Heat the milk in a deep non-stick pan and boil on a medium flame for 4 to 5 minutes. Add the soaked sabudana, mix well and cook on a medium flame for 12 minutes. Add the sugar, saffron and cardamom powder, mix well and cook on a medium flame for 2 minutes. Heat the ghee in a small non-stick pan, add the cashew nuts and raisins and sauté on a medium flame for 1 to 2 minutes. Pour it over the prepared sabudana kheer and mix well. Indian dessert for fasting is ready. Tips for sabudana kheer. 1. Soak the sabudana in the measured amount of water given here. 2. While cooking the sabudana in milk, remember to keep stirring the mixture occasionally so it does not stick to the bottom of the pan. 3. Saute the cashew nuts and raisins on a slow or medium flame, else they will burn easily. 4. This kheer tastes yummy when served chilled. So refrigerate for at least an hour before serving. You can also try other kheer recipes like Seb ki Kheer or Makhane ki Kheer. Enjoy sabudana kheer recipe | how to make sabudana kheer | janmashtami vrat special recipe | Indian dessert for fasting | sabudana kheer without jaggery | with step by step photos and video below.

dry fruit ladoo recipe | dry fruit healthy balls | no sugar dry fruit and coconut ladoo | with 27 amazing images. dry fruit ladoo recipe | dry fruit healthy balls | no sugar dry fruit and coconut ladoo is a nutrient rich sweet. Learn how to make dry fruit healthy balls. To make dry fruit ladoo, heat the oil in a non-stick pan, add the coconut and saute on a medium flame for 1 minute. Add the figs, pistachios, almonds, cashewnuts, walnuts, raisins and dates and sauté them on a medium flame for 5 to 6 minutes. Add cardamom powder and mix well. Transfer the mixture into a thali, spread it evenly and allow it to cool for 2 minutes. Grease your hands with little oil. Divide the mixture into 14 equal portions and shape each portion into a round ball. Serve or store in an airtight container in the refrigerator. It stays fresh for 7 days. The perfect mix of rich flavours and texture with nutrition is what describes dry fruit healthy balls. This pick me up sweet is a wise pick for all those who are looking for a healthy dessert. We suggest one no sugar dry fruit and coconut ladoo at snack time to satisfy your hunger pangs and sweet tooth simultaneously. These are filled with necessary protein and good fats by addition of nuts, coconut and coconut oil, which will avoid binge eating and weight gain. Dates lend fibre, while walnuts and almonds are a good source of omega-3 fatty acids . Fibre is necessary to maintain a healthy digestive system and omega 3 fatty acids work towards a healthy heart. While we would not recommend this dry fruit ladoo to diabetics, heart patients and weight watchers can include in their diet in restricted quantities occasionally. Tips for dry fruit ladoo. 1. Prefer freshly grated coconut for best flavour and texture. 2. Cool the mixture only for 2 minutes. Don’t let the mixture cool completely as you will find it difficult to roll into balls later. 3. Remember to grease your hands before rolling and shaping ladoos. Enjoy dry fruit ladoo recipe | dry fruit healthy balls | no sugar dry fruit and coconut ladoo | with step by step photos.

broccoli, carrot and paneer sabzi recipe | broccoli aur carrot ki sabzi | Indian broccoli with paneer sabzi | Broccoli paneer sabzi for pregnancy | broccoli, carrot and paneer sabzi is a not-so-fussy accompaniment to rotis and parathas for a mum-to-be. Learn how to make Indian broccoli with paneer sabzi. To make broccoli, carrot and paneer sabzi, combine the tomatoes, onions, dry red chillies and cashew nuts in a mixer and blend till smooth. Keep aside. Heat the oil in a deep non-stick pan, add the ginger-garlic paste and sauté on a medium flame for 30 seconds. Add the tomato-onion mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the milk and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the broccoli, carrot and paneer, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. An unusual combination of veggies makes this simple broccoli aur carrot ki sabzi seem quite exotic! Broccoli, carrot and paneer are a pretty sight to behold, with their contrasting colours, and quite exciting to munch on because of the varied textures they bring to the table. Broccoli is a very good source of folic acid, vitamin C, Vitamin A and fibre, while paneer contributes calcium and protein to this dish. The veggies further add more antioxidants to your meal. Tomatoes add lycopene, while broccoli adds indoles and onions contribute quercetin. These antioxidants are powerful agents to protect us from many diseases. The high fibre (2.7 g / serving) of Indian broccoli with paneer sabzi makes it a suitable choice for weight loss, diabetes and heart patients too! This ginger-garlic flavoured Broccoli paneer sabzi for pregnancy is a wonderful match for hot phulkas. Tips for broccoli, carrot and paneer sabzi. 1. Those aiming a low fat diet, can replace full fat paneer with low fat paneer. Learn how to make low fat paneer with step by step photos. 2. Prefer using Kashmiri chillies to get that vibrant red colour of the sabzi. 3. Do not over blanch the veggies like carrot and broccoli, else they will lose their crunch. Enjoy broccoli, carrot and paneer sabzi recipe | broccoli aur carrot ki sabzi | Indian broccoli with paneer sabzi | Broccoli paneer sabzi for pregnancy | with step by sep images below.

makhani sauce recipe | Indian makhani sauce for sabzis | Punjabi makhani sauce | with 19 amazing images makhani sauce recipe is a Punjabi makhani sauce which is a rich Indian buttery sauce. The makhani sauce is made from tomatoes, fresh cream, cashew nuts, onions and lots of Indian spices. makhani sauce is a rich creamy and buttery tomato based sauce used as the base to make many sabzis. While there are lots of ingredients used to make makhani sauce , most of them should be available in your kitchen. The cooking time is only 6 minutes to make the makhani sauce so this is a quick recipe. Notes on making the makhani sauce recipe. 1. Make use of fresh, red ripe tomatoes to get a naturally bright red colored makhani sauce. 2. Add cloves, Add cashew nuts. Peanuts, almonds and pine nuts work particularly well as substitute also, if you are looking for a nut-free solution then use watermelon seeds or sunflower seeds. 3. Add garam masala. For a flavourful Makhani Sauce, use freshly prepared garam masala. Learn to make makhani sauce recipe | Indian makhani sauce for sabzis | Punjabi makhani sauce | with step by step photos below.

masale bhat recipe | Maharashtrian masala bhat | Indian style masala rice | with 50 amazing images. masale bhat recipe | Maharashtrian masala bhat | Indian style masala rice is a famous one dish meal which is loaded with veggies and spices. Learn how to make Maharashtrian masala bhat. To make masale bhat, heat the oil in a deep pan or a handi and add the bayleaves, cinnamon, cardamom, peppercorns and cloves and sauté on a medium flame for 1 minute. Add the mustard seeds, cumin seeds and sauté on a medium flame for 30 seconds. Add the curry leaves, asafoetida and onions and sauté on a medium flame for 1 to 2 minutes. Add the ginger paste, garlic paste and green chilli paste and sauté on a medium flame for 1 minute. Add the tomatoes, turmeric powder, chilli powder, goda masala, coriander powder and garam masala and sauté on a medium flame for 1 minute. Add tendli, carrots, cauliflower, green peas, brinjal, potatoes and cashews, mix well and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally. Add the rice, 3 cups of water, salt and ghee, mix well and cover with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Lower the flame and cook for 3 minutes, while stirring occasionally. Serve hot garnished with coconut and coriander. Rice is a staple food in India and has a matchless and in the form of all-time favourite desi Maharashtrian masala bhat it is truly fascinating. It engages a lot of spices and methods like handi cooking and cooking in a deep kadhai to impart a rich flavour and aroma to the rice. This Indian style masala rice is marked not just by the mix-and-match colours of green peas to brinjal and carrots to tendli, but also the splendid garnish of coconut and coriander on the rice! The texture of cashew adds richness to this simple rice. Tips for masala bhat. 1. Make sure you do not over soak the rice. 2. Stir the rice in between the final cooking but do it gently. 3. You can also use veggies like French beans if you wish to. Enjoy masale bhat recipe | Maharashtrian masala bhat | Indian style masala rice | with step by step photos.

karachi biscuit recipe | eggless fruit cookies | hyderabadi karachi biscuits | tutti fruitti biscuit | with 31 amazing images. Karachi Biscuit is one of the most well-known treats of Hyderabad. In fact, if you have been to Hyderabad and come back without buying the famous Karachi Biscuitsfrom Karachi Bakery, you are bound to face the wrath of your friends and family, who would have been eagerly waiting to bite into one of these melt-in-the-mouth, fruity biscuits! Each bite of this Karachi Biscuit fills your mouth with a pleasant fruity sweetness with a mild touch of spice. Tiny tutti-fruti titbits add fun to every bite, instantly making this Karachi Biscuit a favourite with kids and adults alike. The Karachi Biscuit tastes simply fab with tea, in the morning or evening. Here, we tell you how to make this wondrous treat, so you can experience it even without going to Hyderabad. Aside from eggless hyderabadi karachi biscuits, you can also try other biscuit recipes like Oats and Cinnamon Biscuits and Rich Shortbread Biscuits. Enjoy karachi biscuit recipe | eggless fruit cookies | hyderabadi karachi biscuits | tutti fruitti biscuit with step by step photos.

restaurant style mixed vegetable sabzi | Punjabi mixed vegetable sabzi | mixed veg curry | with 30 mazing images. In mood for some restaurant style cooking? Here we have a perfect recipe to give a kick to your taste buds which is Restaurant style mixed vegetable sabzi. The rich hue, strong aroma and irresistible taste of this Mixed Vegetable Sabzi will make you addicted to it! A gravy of tomatoes, onions and cashew nuts forms the base of this marvellous Punjabi mixed vegetable sabzi, which features a horde of colourful and juicy veggies, which are sautéed separately in oil and then added to the gravy to enhance their flavour and get a distinct texture. The process takes a while but the wait is worth it and it is also a good way to add up so many healthy veggies to your family’s meal. The process is divided into 3 parts. First is making the gravy, next is frying vegetables and the last is combining and cooking together. To make gravy for Punjabi mixed vegetable sabzi, combine onions, tomatoes, cashew nut , garlic, ginger and green chilli with water and cook them for a while and blend them into a smooth paste. The base for our mixed veg sabzi is ready! Further, saute all the vegetables together in a pan and once the vegetables are cooked, drain and keep aside. Next, to proceed making the recipe, reheat the remaining oil in the same pan, add whole spices which will enhance the taste of mixed veg sabzi, add the prepared gravy base and cook it till the oil starts separating. Further add Indian spice powders, that is turmeric, red chilli powder and garam masala cook the masalas. Further, if the gravy is too thick add water and the sauted and cooked vegetables and again cook for a while so that the flavor of the gravy is imparted into the veggies making them flavorful! Our restaurant style mixed vegetable sabzi is ready to be relished!! The appearance, taste and mouth-feel of this restaurant style mixed vegetable sabzi are similar to what you get in restaurants, mainly due to the special paste used for the gravy, and the process of sautéing the veggies separately. Relish this Mixed Vegetable Sabzi hot and fresh, with your favourite roti or Lachha Paratha. Also do try our restaurant style basic gravy recipes that can be used with an assortment of veggies and paneer to make a subzi - Basic Kadai Gravy, Makhani Gravy , Spinach Gravy, White Gravy, Pasanda Gravy and Kolhapuri Gravy. Enjoy restaurant style mixed vegetable sabzi | Punjabi mixed vegetable sabzi | mixed veg curry with detailed step by step photos and video below.

Banarasi dum aloo recipe | authentic dum aloo | dum aloo at home | with 31 amazing images. Banarasi dum aloo is deep fried baby potatoes in rich and creamy Indian tomato gravy. dum aloo as too many variations like Kashmiri dum aloo, Punjabi dum aloo like wise this is one of the dum aloo variation which is popularly known as Banarasi dum aloo. Preparation for Banarasi dum aloo doesn’t take much time and this recipe is simply low of effort yet the outcome is supremely delicious. If you are looking forward to treat your family with some good Indian food, this Banarasi dum aloo is it. Authentically in making of Banarasi dum aloo, onions and garlic is not added. We have still added little garlic but you can simply skip it to make “Authentic banarasi dum aloo”. This dum aloo is so quick to make you can include this recipe to your everyday menu too. Serve Banarasi dum aloo hot accompanied by pooris, naans or any Indian bread that you wish to. If you do not consume dum aloo immediately, the gravy will thicken. So, add a little water, adjust the consistency, reheat the sabzi and then serve. Learn to make Banarasi dum aloo recipe | authentic dum aloo | dum aloo at home | with detailed step by step recipe photos and video below.

mixed dal palak recipe | easy dal palak | healthy mixed dal with spinach | dal palak dhaba style | mixed dal with spinach and kabuli chana is a simple, everyday dal which can be relished by people of all ages. Learn how to make mixed dal with spinach. When mixed dal with spinach is further augmented by kabuli chana and spinach to make mixed dal with spinach, the experience gets richer. Cabbage and tomatoes give the dal crunch and tang, while a rich paste of cashews, coconut and spices gives the mixed dal with spinach and kabuli chana an irresistible taste and texture too. To make mixed dal palak, combine chana dal, masoor dal and yellow moong dal and soak them in enough water for 2 hours and pressure cook them till done. Meanwhile make a paste of cashews, coconut, Kashmiri chillies, coriander seeds, cloves, poppy seeds and little oil. Heat the oil and fry this paste for a minute. Add tomatoes and cook them for 2 minutes. Then cook cabbage and spinach for 3 to 4 minutes. Finally add the cooked dal, salt and little sugar and cook for another 2 minutes. Add lemon juice to balance the taste, mix well and serve hot. Even if it is prepared using the same procedure adopted for individual dals, a mixture of dals always results in a different texture, aroma and flavour resulting from the synergy of the mix. That’s why this easy dal palak is so unique. Tips for mixed dal palak. 1. Soak the dals for sure so pressure cooking time is reduced. 2. Do not over cook spinach, else you will lose its green colour. 3. Make the paste with the exact amount of each ingredient to experience the true dal palak dhaba style. See why this is a healthy mixed dal with spinach? See Spinach is a good source of iron, while the dals lend good amounts of protein. You can use slightly less oil in the tempering of easy dal palak to make it healthier. Serve this dal palak dhaba style with phulka or roti. Enjoy mixed dal palak recipe | easy dal palak | healthy mixed dal with spinach | dal palak dhaba style | with video below.

meethe chawal recipe | Punjabi meethe chawal | sweet rice | with 26 amazing images. Punjabi meethe chawal has a creamier and rich taste of rice cooked along with sugar and ghee to make it soft and moist. Learn how to make meethe chawal recipe | Punjabi meethe chawal | sweet rice | Meethe chawal is a traditional Punjabi dessert prepared and enjoyed during festivals like Baisaki, Basant Panchami, Diwali, etc and also served on auspicious occasions like marriage. Basmati rice and sugar syrup are the basic ingredients for meethe chawal, along with carefully chosen assortments of Indian spices like green cardamom, cloves, cinnamon and kesar that makes it flavorful and aromatic. The dry fruits make this sweet rice it even tastier and gives it mouthwatering visual appeal. Tips to make meethe chawal: 1. You can also add chironji nuts to make meethe chawal. 2. We suggest you to use basmati rice to make this recipe. 3. You can also add kewra water to enhance the taste. 4. Instead of fresh coconut you can also use dry coconut slices. Enjoy meethe chawal recipe | Punjabi meethe chawal | sweet rice | with detailed step by step photos.

broccoli and baby corn stir fry recipe | Chinese style broccoli corn vegetable | 10 minute stir-fry recipe | with 33 amazing images. broccoli and baby corn stir fry recipe | Chinese style broccoli corn vegetable | 10 minute stir-fry recipe is probably one of the fastest cooking dishes and very delicious too. Learn how to make Chinese style broccoli baby corn vegetable. To make broccoli and baby corn stir-fry, combine the cornflour with ¾ cup of water and mix well till it dissolves completely. Heat the oil in a broad non-stick pan, add the garlic and sauté on a high flame for a few seconds. Add the onions and capsicum and saute on a high flame for 2 to 3 minutes. Add the broccoli, baby corn, cornflour-water mixture, sugar, salt and pepper powder and cook on a high flame for 2 to 3 minutes or till the sauce thickens, while stirring occasionally. Serve broccoli and baby corn stir-fry immediately garnished with cashewnuts. Broccoli is called ‘gai lan’ in Chinese and is an extremely favorite vegetable in the Chinese kitchen. In this 10 minute stir-fry recipe, broccoli and baby corn are tossed in together with capsicum and onions and topped with some crunchy cashews. Use of fresh pepper and garlic blend well with the vegetables giving out a delicious aroma to Chinese style broccoli corn vegetable. This Chinese dish has appealing and contrasting green, red and yellow colours, and is certain to grab attention when laid on the table. Tips for broccoli and baby corn stir-fry. 1. Add the cornflour-water mixture. Before adding, make sure you mix the cornflour-water mixture again and ensure no lumps are there. 2. Put the cashew nuts in a hot pan with little oil. 3. Cook till golden brown. Enjoy broccoli and baby corn stir fry recipe | Chinese style broccoli corn vegetable | 10 minute stir-fry recipe | with step by step below.

malai kofta recipe | malai kofta curry | restaurant style malai kofta | with 35 amazing images. Malai Kofta is a super popular Punjabi curry. Deep fried koftas ( made from paneer, potatoes and carrots) are cooked in a rich malai kofta gravy. We show you how to make the koftas for malai kofta and the gravy formalai kofta in detailed step by step photos. The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep-frying them. My favourite two Punjabi dishes to order at restaurants is restaurant style malai kofta and palak paneer. Both are rich and creamy Punjabi sabzis. Notes to make the perfect malai kofta recipemalai kofta recipe. 1. Make sure the paneer is fresh and not stale as that will give a bad taste and also crumble it well with your hands. 2. Divide the mixture into 8 equal portions. It is always better to divide the mixture beforehand so that the koftas are of equal size. 3. In a deep non-stick kadhai, heat the oil till its hot but not red hot and put a few koftas in it slowly. If the oil is too hot, the koftas will burn from outside but will still be slightly under cooked from the inside. 4. Deep-fry the koftas on a medium flame till they turn golden brown in colour from all the sides. 5. Cook the malai kofta gravy on a medium flame for 4 to 5 minutes, stirring occasionally. Be careful while making the gravy as it might splutter as it thickens. 6. Switch off the flame and add the fresh cream. This will give a nice creaminess to the Malai Kofta. If you add the cream while flame is on, there is a chance that it might curdle. Hence it is better to add it after turning the flame off. Also do try other variants of koftas like Nawabi Kesar Koftas , Palak Makai Kofta and Doodhi Kofta Curry. Enjoy how to make malai kofta recipe | malai kofta curry | restaurant style malai kofta | with detailed step by step photos and video below.
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