Paneer Palak Kofta

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. Wash spinach in plenty of running water to get rid of any dirt, soil or impurities.
2. Blanch spinach in boiling hot water and refresh in cold water.
3. Chop and keep aside.
4. Add chopped green chillies, salt, chopped garlic and corn flour.
5. Mix well and divide into 12 equal portions.
6. Grate paneer.
7. Add salt and mash well.
8. Divide it into 12 small balls.
9. Take spinach, flatten it on your palm and stuff paneer balls in it.
10. Shape it into a ball (kofta).
11. Deep fry for 5 minutes in moderately hot oil.
12. Heat butter in a pan.
13. Add Whole garam masala.
14. Let it crackle.
15. Then add ginger paste, garlic paste and chopped green chillies.
16. Cook for 2 minutes.
17. Add tomato puree, red chilli powder, Garam masala powder, salt in one cup of water.
18. Bring it to a boil.
19. Reduce heat and simmer for 10 minutes.
20. Add sugar or honey or both and kasoori methi.
21. Stir in fresh cream.
22. Serve koftas cut into halves on top of makhani gravy.
23. Do not boil koftas in the gravy.