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PALAK AUR PANEER KE KOFTE Recipe | | Main Course Recipe by Amber Zaidi |
| | INGREDIENTS | Spinach ,blanched squeezed and chopped 2 bunches
Bread crumbs 1/4 cup
Salt to taste
Green chillies, finely chopped 4-5
Cottage cheese (paneer) 1 cup
Oil 2 tablespoons+ to deep fry
Onions, grated 3 medium
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Tomatoes, grated 4 medium
Red chilli powder 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Garam masala powder 1 teaspoon
Fresh coriander leaves, chopped a few sprigs
| | METHOD | Mix chopped spinach and breadcrumbs with salt and chopped chillies. Divide the spinach mixture into sixteen equal sized balls. Stuff grated paneer into them.
Heat sufficient oil in a kadai and deep-fry the koftas till golden brown. Drain onto an absorbent paper.
Heat two tablespoon of oil in a kadai. Add onions and fry till golden in colour. Add ginger and garlic pastes. Cook till oil surfaces. Add tomatoes and cook for eight to ten minutes. Add red chilli powder, turmeric, garam masala powder and salt. Stir and cook for about five to six minutes.
Add half a cup of water. Bring it to a boil and simmer for five minutes on low heat. Add more water if the gravy is too thick.
Arrange koftas in a serving dish and pour hot gravy on top and serve immediately garnished with chopped coriander.
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