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Prep 25 mins
Cook 10 mins
Yummy Veggie Koftas! This recipe is from www.seattleguru.com. I love spinach, and paneer and koftas, so I am so happy about this recipe. Some people prefer to use tofu or cottage cheese instead of paneer, but I find that it's very easy to make my own with milk, lemon juice and cheese cloth, and TOTALLY worth it.
- 600 g spinach
- 125 g panir
- 1⁄2 teaspoon garlic
- 2 teaspoons chopped green chilies
- 3 teaspoons cornflour
- oil (for deep frying)
- salt, as per taste
- 1 tablespoon whole garam masala
- 400 g tomato puree
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon red chili powder
- 1 teaspoon chopped green chili
- 100 ml fresh cream
- 1⁄2 teaspoon kasuri methi
- 50 g butter
- 1⁄2 teaspoon garam masala
- 2 teaspoons powdered sugar or 2 teaspoons honey
- salt, as per taste
- Wash spinach in plenty of running water to get rid of any dirt, soil or impurities.
- Blanch spinach in boiling hot water and refresh in cold water.
- Chop and keep aside.
- Add chopped green chillies, salt, chopped garlic and corn flour.
- Mix well and divide into 12 equal portions.
- Grate paneer.
- Add salt and mash well.
- Divide it into 12 small balls.
- Take spinach, flatten it on your palm and stuff paneer balls in it.
- Shape it into a ball (kofta).
- Deep fry for 5 minutes in moderately hot oil.
- Heat butter in a pan.
- Add Whole garam masala.
- Let it crackle.
- Then add ginger paste, garlic paste and chopped green chillies.
- Cook for 2 minutes.
- Add tomato puree, red chilli powder, Garam masala powder, salt in one cup of water.
- Bring it to a boil.
- Reduce heat and simmer for 10 minutes.
- Add sugar or honey or both and kasoori methi.
- Stir in fresh cream.
- Serve koftas cut into halves on top of makhani gravy.
- Do not boil koftas in the gravy.
This took me more than an hour to prepare. BUT, this is my first time trying koftas. It's not a diffcult recipe, just a bit time consuming. I *did* find paneer in the freezer of the Indian market. I didn't have whole garam masala, so I used ground. I had only whole kasuri methi, I now have ground. LOL. It didn'y say to in the recipe, but I squeezed the spinach as dry as I could. I was amazed at how thinly I could spread the spinach mixture & easily molded around the paneer. On a few koftas, the spinach pulled away from the paneer when frying. Delicious nonetheless. VERY DELICIOUS!!! The sauce was delicious. We gobbled them all up & wanted more. Thank you for sharing! Made for PAC Spring '07.