PALAK PANEER KOFTA GRAVY CURRY​​

Ingredients

Ingredients for  preparingKoftas
  • 1 cup   crumbled paneer
  • 5 cups  finely chopped spinach
  • ¼ cup gram flour
  • 1 tsp    cumin powder
  • Salt to taste
  • Vegetable/Sunflower oil for deep frying
Ingredients for Gravy

  • 1 cup   onion
  • 3-4       cloves of garlic chopped
  • 2 tsp    chopped ginger
  • 1 cup   chopped tomatoes (pureed)
  • 1 tsp    turmeric powder
  • ½ tsp   chili powder
  • 1 tsp    garam masala powder
  • 1 tbsp  sugar/honey
  • ½ cup cream or reduced fat milk
  • 1 tsp    kasuri methi/dried fenugreek leaves.
  • 2 tbsp  vegetable/sunflower oil
  • Salt to taste

Method

Heat 1 teaspoon of oil in a pan,  sauté the spinach on high flame till the water evaporates.    


Allow the spinach to cool.  After that add gram flour and salt to taste and mix well and make 12 equal balls.



Scramble the paneer and mix cumin powder and salt.   Divide into 12 equal portions.   



Coat the paneer all around with the spinach mixture.








Heat oil for deep fry in a pan. Once the oil is hot, slowly put a few kofta’s at a time for frying.






Fry them on high flame and take them out when they turn brown in color. Frying on low flame will make it consume a lot more oil. Drain in a paper napkin.






Heat oil in a frying pan.  Fry onion, garlic and ginger add tomato puree. Fry till raw smell goes  for about 2-3 minutes. Add turmeric powder, garam masala powder, chili powder and saute for a couple of minutes.  Add salt to taste and water, simmer for about 10 minutes.






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Add the sugar/honey, kasuri methi and cook for few more min.  Now add koftas and take it into a serving bowl.    Enjoy the  Palak paneer  koftas with hot chapatti.







 Tip: You can either serve the koftas cut into half on top of the gravy or add them as a whole.
By Mrs NIRMALARAJU , Trichy


 
edited by Mrs Uma ramana


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You can also be a member of this site by sending your recipes, household  tips interesting issues to [email protected]