Please connect to Internet to continue
Preparation Time : 15
Cook Time : 30
Total Time : 45
fresh palak or 1 cup boiled palak 2 cups
grated paneer 1/2 cups
roasted jeera powder 1 tbsp
besan 4 tbsp
Salt 1 pinch
crushed garlic 1 tbsp
chopped green chilli 1 tbsp
cornflour 2 tbsp
Oil 1 tsp
For gravy : jeera 1/2 tbsp
medium onion chopped 1 nos
ginger-garlic paste 1 tbsp
cashew nuts 7-8 nos
tomatoes chopped 2 nos
coriander powder 1 tbsp
jeera powder 1/2 tbsp
red chilli powder 1/2 tbsp
kasuri methi 1/2 tbsp
Oil 1 tsp
Salt 1 pinch
Garam massala 1 pinch
For koftas : I have used boiled palak for koftas. Boil palak and strain excess water from it. Heat 1 tbs oil in a pan. Add crushed garlic, green chilies. Add gram flour till you get nice aroma. And colour turns Light brown
Now add palak to it. Add jeera powder and salt. Cook till mixture becomes dry. If u feel palak looks loose, add more besan to it.
Transfer the mix in a bowl. Let it cool down completely. You can also refrigerate it for 30 min.
For stuffing : In a bowl add grated paneer, green chilies, jeera powder, salt. Mix well and keep aside.
Make round shape balls from both palak and paneer mixture.
Take one palak ball, flatten it to round puri using hand. Place paneer ball in center. Cover it from sides. Seal it and give it a round shape of kofta. In a plate take cornflour and roll the kofta in it.
Make all kofta in similar way. You can deep fry or shallow fry koftas or even cook them in appe pan. I have used deep fried koftas.
While frying keep turning koftas gently so that it is evenly cooked from all sides. Transfer them to plate.
For gravy : Heat oil in a pan. Add jeera, chopped onion, ginger-garlic paste. Saute till it turns Light brown. Add green chilies.
Add cashew nuts. Saute them. Now add finely chopped tomatoes and salt. Cook till tomatoes are soft.
Switch off the gas. Let the mixture cool. Grind it into smooth paste.
In a same pan add 1 tbs oil. Add prepared paste, red chilli powder, coriander powder, jeera powder, garam massala.
Cook it until it starts leaving oil. Add water to it. Adjust the gravy thickness as per your need. Cook until you get desired thickness of gravy.
Adjust salt and spices. Add kasuri methi and mix well. Turn off your gravy is ready.
While serving cut the kofta in two halves. In a bowl add hot simmering gravy and place kofta over it. Serve with chapati, nan, or paratha.
Please Login to comment