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SAAM SAVERA...SPINACH PANEER BALLS IN TOMATO GRAVY

SAAM SAVERA...SPINACH PANEER BALLS IN TOMATO GRAVY

Cooking Time

Preparation Time : 20

Cook Time : 20

Total Time : 40

Ingredients

Serves 4

  • FOR KOFTA: Spinach 1 bunch

  • Paneer grated 65 gram

  • Salt 1 tsp

  • Green cardamom powder 1 pinch

  • Oil 2 tbsp

  • Cumin seeds 1 tsp

  • Garlic finely chopped 1 tsp

  • Green chili finely chopped 1 tsp

  • Gram flour (besan) 4 tbsp

  • Corn flour 1/4 cup

  • Oil 3 cups for deep frying the koftas

  • FOR THE GRAVY: Tomato blunched and pureed 4

  • Green cardamom 2

  • Ginger garlic paste 1 tsp

  • Onion paste 2 onions

  • Salt 1/2 tsp

  • Sugar 1/2 tsp

  • Kasmiri red chili powder 1/4 tsp

  • Turmeric 1/4 tsp

  • Garam masala powder 1 tsp

  • Chaat masala powder 1/2 tsp

  • Cashew paste 1/4 cup

  • Cream 3 tbsp

  • Kasoori methi 2 tsp crushec

  • Oil butter 2 tbsp

Directions

  • 01

    Cut spinach leaves and blanch them in water for 2-3 minutes.

  • 02

    Drain and wash under cold water.

  • 03

    Squeeze excess water...cool and chop.

  • 04

    In another bowl mash paneer with salt and green cardamom powder.

  • 05

    Divide into equal portions and roll into balls.

  • 06

    Heat 2 tbsp oil in a non stick pan.

  • 07

    Add cumin seed, garlic, green chili.

  • 08

    Add gram flour and saute for 2 minutes.

  • 09

    Add spinach and salt.

  • 10

    Saute until the mixture begins to leave the sides of the pan.

  • 11

    Set aside to cool and divide into equal portions.

  • 12

    Take each spinach portion...flatten it on your palm and place a paneer ball in the center.

  • 13

    Gather the edges and shape into a ball.

  • 14

    Spread cornstarch and roll the balls in it.

  • 15

    Deep fry 2-3 minutes. Soak on absorbent paper.

  • 16

    NOW TO MAKE GRAVY:

  • 17

    Blanch the tomatoes and make a smoorh puree.

  • 18

    Heat oil in a pan...add whole cardamoms.

  • 19

    Add ginger garlic paste and saute.

  • 20

    Add onion paste and saute until the raw smell gone.

  • 21

    Now add tomato puree and dry masala powders.

  • 22

    Saute until oil separates from gravy.

  • 23

    Add cashew paste, salt, sugar. Stir continuously.

  • 24

    Add crushed kasoori methi leaves and cream.

  • 25

    Cut the koftas into 2 halves.

  • 26

    Spread the gravy in a serving plate and add some ghee.

  • 27

    Place the koftas on it.

  • 28

    Serve with tandoori roti, butter naan etc.

  • 29

    Enjoy endlessly.

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