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Palak Paneer Matar Kofta

Palak Paneer Matar Kofta

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30

Ingredients

Serves 4

  • Paneer 100 gms

  • Chilies chopped 1 tsp

  • boiled potato 2 nos

  • boiled matar 1/2 cups

  • Salt to taste 1 pinch

  • For the curry : Olive Oil 1 tbsp

  • Onions (, roughly chopped) 2 nos

  • Chilies (Green) 3-4 nos

  • Ginger (piece of) 1 inch

  • cloves Garlic 8 nos

  • Cashewnuts 7-8 nos

  • Tomatoes (medium sized , roughly chopped) 2 nos

  • Spinach 2 cups

  • Kasthuri mathi 1 tbsp

  • Garam Masala 1 tsp

  • Salt to taste 1 pinch

  • For tempering : oil 1 tbsp

  • Asafoetida (or Hing) 1/4 tsp

  • Cumin Seeds 1 tsp

  • Cloves Garlic (, smashed) 3 nos

Directions

  • 01

    Mix together all the ingredients mentioned under koftas except oil really well.

  • 02

    The mixture should almost become smooth.

  • 03

    Form the mixture into small balls.stuff with boiled matar Make all koftas.

  • 04

    Heat oil deep fry kofyas should sides till golden brown.

  • 05

    the curry,

  • 06

    start by adding onions, chilies, ginger, garlic and cashews along with a cup and a half of water to a pot.

  • 07

    Bring to a boil and then simmer for ten minutes till the onions are cooked.

  • 08

    Once cool, strain the water but don’t throw it away.

  • 09

    grind the mixture to a paste with a tablespoon or so of reserved water .In another pot, bring water to a boil and add the spinach.

  • 10

    Immediately switch off the flame, and cover the pot.

  • 11

    Let this sit for 2 minutes

  • 12

    The leaves will immediately get a bright green color.

  • 13

    Let them sit for half a minute, strain, and grind the spinach to a fine paste.

  • 14

    In a pan, heat oil and add onion paste and cook for 3-4 minutes.

  • 15

    Please note that we don’t want to brown the paste.

  • 16

    Add tomatoes puri and cook till the tomatoes almost start breaking down.

  • 17

    Stir in garam masala, salt, spinach paste and some of the reserved water.

  • 18

    Bring this to a boil and then let it simmer for 5 minutes.

  • 19

    You can add more water depending on how thick or thin you like your gravy

  • 20

    Add the kofta balls right towards the end and switch off the flame.

  • 21

    Serve hot with parathas or rice

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