For the koftas 1 cup palak leaves (washed and
chopped)
1 cup mashed boiled potatoes
Few cashewnuts chopped
roughly
2 tblsp grated paneer
1 tblsp fresh corander leaves
1/2 tsp
jeera powder
1-2 green chillies (chopped)
1 piece ginger (grated)
1
tblsp Maida(flour)
salt to taste
oil for frying
For the
gravy 2 bunch palak
2 onions (blanched and make a paste)
2
tomatoes (blanced and pureed)
2 tblsp cashewnut paste
1 tsp ginger
garlic paste
1/2 tsp garam masala
1 tsp jeera or cumin seeds
1 tsp
red chilly powder
2 tsp fenugreek leaves
2 tblsp Butter
salt to taste
1/4 cup cream
How to make palak paneer kofta curry:
- Take all the ingredients needed for the koftas and mix them well. Make small
round balls and roll them in some cornflour.Now deep fry them on low heat till
they are golden brown. Drain and keep aside.
- Clean the spinach and boil the spinach in very little water and salt. Add a
pinch of sugar to maintain the green color. Once boiled drain out the excess
water and squeeze out water from the spinach and make a fine paste.
- Heat butter in a wok or kadai.Add the jeera and when it begins to splutter
add onion, ginger garlic paste and fry till golden brown.
- Now add pureed tomatoes and cook till oil separates.
- Add the palak puree and cashewnut paste and mix well.Now add salt, red
chilly powder,garam masala and cover cook for 3-4 minutes. Add 1/4 cup water and
let it boil. Then add cream and crushed fenugreek leaves. Mix well.
- Finally add the koftas in the gravy and let it simmer for another 2 minutes
so that the koftas absorb the flovour of the gravy.
- Dish out the koftas in a serving bowl.
- Garnish it with some swirls of fresh beaten cream on the top.
- Serve hot with chapatis or naan.
- Note: 1 Add the koftas in the curry only at the time of serving. So
you can keep the curry ready and at the time of serving place the koftas and
simmer for 2 -3 minutes and then serve.
2. If you have a stale bread
you can replace the maida with 2 -3 bread slice. Remove the sides and mash them
with the kofta ingredients.
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