Yes! This Malai Kofta is white in color and I absolutely love it. Well, while growing up I ate Malai Kofta made in a rich white gravy. Restaurants in Surat make Malai Kofta from cashew onion paste and it has a slight sweet flavor. In United States this dish is made in the red onion tomato gravy (at least wherever I have eaten). So here is my take on Malai Kofta!
Mix all the ingredients (accept cashews and rasins) and form a dough.
Take a small portion of dough, flatten it, place the nuts in middle and form into small kofta.
Fry on medium heat till koftas are golden in color.
In a pan, add onions, green chilies, cashews and water. Cover and cook for 7-8 minutes.
Once it cools make a smooth paste.
Then add 1 tbsp of oil, prepared paste and cook for 2 minutes. Stir continuously.
Next add the spices, sugar and salt. Cook for a minute.
To the gravy add whisked yogurt and cream. Cook and stir continuously for 2-3 minutes.
Add water to adjust the consistency of the gravy.
Let the gravy cook for couple more minutes and your gravy is ready.
Add Koftas to the gravy and serve!
