Monday, 15 March 2010

Palak Paneer Kofta Curry


For Koftas:

Grated Paneer 50 gms
Finely chopped spinach 1 bunch
Bread slice 1/1/2
Cumin powder 1 tbsp
Salt to taste
Oil for deep frying

For Gravy:

Finely chopped spinach 1 bunch
Onion chopped 1
ginger garlic paste 1 tbsp
Khoya 1 tbsp
coriander powder 2 tsp
Turmeric powder 1 tsp
Chili powder 1 tsp
1 tsp garam masala powder
½ cup fresh cream
1 tbsp Oil
Salt to taste


For Kofta's:

Heat 1 tsp of oil in a pan, stir fry the spinach for a few minutes until it gets soft,let it cool.
Mix the bread slice (without edges) with spinach and make it uniform like dough.

Mix paneer, cumin powder and add salt to taste. Roll it into small smooth balls.

Now take small portion of the spinach in your palm and stuff the paneer balls in it.Then make round shape koftas out of it. This one is a bit tricky as spinach mixture is very loose and its a bit tough to handle it.

Finally deep fry these koftas in hot oil till they turn brown. Drain and set aside.

For Gravy:

Puree the spinach in the mixer.
Heat oil in a wok, add ginger garlic paste and fry for some time.
Add grated onions and saute till it leaves oil.
Add all the dry powders ,palak puree and saute for some more time.
Then add khoya, salt. Slowly add milk/cream, stirring continously and cook till done.
Add water as required to make a thick gravy.


First place kofta's in the dish and then add the gravy over it.
Garnish with whipped cream .
Serve hot.


Add kofta's to gravy just before serving,as they may break.
If the palak dough gets very wet (as it happened with me),you may add 1 tbsp gramflour(besan) to it, so as it becomes manageble.

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