Please connect to Internet to continue
Preparation Time : 20
Cook Time : 20
Total Time : 40
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
Cut spinach leaves and blanch them in water for 2-3 minutes.
Drain and wash under cold water.
Squeeze excess water...cool and chop.
In another bowl mash paneer with salt and green cardamom powder.
Divide into equal portions and roll into balls.
Heat 2 tbsp oil in a non stick pan.
Add cumin seed, garlic, green chili.
Add gram flour and saute for 2 minutes.
Add spinach and salt.
Saute until the mixture begins to leave the sides of the pan.
Set aside to cool and divide into equal portions.
Take each spinach portion...flatten it on your palm and place a paneer ball in the center.
Gather the edges and shape into a ball.
Spread cornstarch and roll the balls in it.
Deep fry 2-3 minutes. Soak on absorbent paper.
NOW TO MAKE GRAVY:
Blanch the tomatoes and make a smoorh puree.
Heat oil in a pan...add whole cardamoms.
Add ginger garlic paste and saute.
Add onion paste and saute until the raw smell gone.
Now add tomato puree and dry masala powders.
Saute until oil separates from gravy.
Add cashew paste, salt, sugar. Stir continuously.
Add crushed kasoori methi leaves and cream.
Cut the koftas into 2 halves.
Spread the gravy in a serving plate and add some ghee.
Place the koftas on it.
Serve with tandoori roti, butter naan etc.
Please Login to comment