Paneer Palak Kofta

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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