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Preparation Time : 15
Cook Time : 45
Total Time : 60
For Kofta- medium size Carrot Grated 2 nos
medium size Cucumber grated 1 nos
boiled and Mashed Potatoes 2 nos
finely chopped French Bean's 1/4 cups
fenugreek leaves 1/4 cups
chopped cabbage 1/4 cups
Green Capsicum 1/4 cups
Bread crumbs 1/4 cups
onion finely chopped 1 nos
Ghee 1 tbsp
salt 1 tbsp
dried thyme 1/4 tsp
dried basil 1/4 tsp
dried oregano 1/4 tsp
black pepper 1/2 tsp
olive oil 1 tsp
finely chopped Garlic 1 tsp
finely chopped Ginger 1 tsp
Paneer 75 gms
oil 1 cups
Gravy- Blanched spinach 1 cups
fennel seeds 1 tsp
cashew nuts 5-6 nos
milk 2 tbsp
ghee 1 tbsp
oil 1 tsp
medium size onion finely chopped 1 nos
finely chopped Ginger 1 tsp
finely chopped garlic 1 tsp
fresh cream 200 ml
salt 1 1/4 tsp
chopped coriander leaves 1 tbsp
oregano 1/4 tsp
chilli flakes optional 1/4 tsp
For Kofta :- now take all the vegetables wash throughly. Now grate the carrot, cucumber and chop the cabbage, fenugreek leaves, French Bean's, capsicum.
Put the vegetables and fenugreek leaves in food processor.
Next Blend it to make a paste.
Now add boiled Potatoes and again blend it.
Take a cotton cloth strain the vegetables paste and squeeze out the excess moisture. Keep it for later use.
Take out the paste on a plate.
Now add bread crumbs, mixed Herb's like oregano, Basil, thyme, salt and black pepper powder mix it well.
Heat the Ghee and oil in a pan, add chopped Ginger, garlic and finely chopped onion saute it till onions translucent.
Further add vegetables paste and cook it for couple of minutes.
Stir continuously after a minute add little ghee and again saute it well for another minute. Off the flame.
Then cool it down and divide it equal portions. In a kadai heat some ghee or oil and add paneer cubes. Now roast until they turns to golden brown colour on both sides.
Take a portion of small ball size vegetable mixture and flatten it on the palm.Put a small piece of roasted Paneer cube in the center of it.
Next Cover the Paneer with the vegetable mixture.
Seal it properly, make a smooth ball. Prepare all the balls in same process and keep it in the refrigerator For 25- 30 minutes.
After 30 minutes take out the koftas from the refrigerator and deep fry it or roast in Appam tawa using little oil.
Roast or Fry until they turns golden brown colour. Repeat this process to remaining koftas. Once done all. Keep aside them.
For Gravy :- in a vessel heat the water and add blanched spinach boil it for few minutes.
Next add boiled and drained spinach, fennel seeds, cashew nuts, in a blender.
Now add 2 tbsp milk make a smooth paste.
In a kadai heat the Ghee and oil. Add chopped Ginger and garlic saute it for a minute. Then add chopped onions fry it till they translucent.
Now add spinach puree and salt mix it well on medium flame.
After Add excess moisture from vegetables. cook for 5-6 minutes.
Now add cream in low flame, cook it for couple of minutes. Mix it continuously.
Additionally add finely chopped coriander leaves, oregano and chilli flakes. Give a quick mix.
Furthermore Cook the gravy in low flame. Put off the flame. Black pepper can be adjusted accordingly to your taste.
Now ready to serve. In a serving plate, pour some gravy and put the kofta's on it. Serve with steamed rice, Paratha etc .
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