SPINACH PANEER KOFTA

INGREDIENTS
For kofta:
1 bunch spinach
1 large or 2 small potatoes
salt, chili to taste
2 tbsp cornflour
1 tsp garam masala
2-3 crushed or grated garlic pods

For Filling:
1/2 cup grated or mashed paneer
salt and chili as per taste
5-6 chopped cashew-nuts (optional)

For Gravy:
2 roughly chopped onions
2 cups tomato puree
2 tbsp ginger garlic paste
2 tbsp cashew-nut paste
1 tsp powdered cinamon
1/2 tsp powdered nutmeg (jaiphal)
1/2 tsp powdered mace (javitri)
1 tsp red chili or green chili (optional)
1/2 cup cream or malai
1 tbsp Garam masala powder
1/2 tsp sugar
Salt as per taste

METHOD

For kofta
Blanch chopped spinach by boiling in hot water on high flame till soft and cooked. Immediately put it in cold or normal temperature water. Strain it and squeeze out the excess water.
Now grate boiled potato.
In a bowl, mix together grated potato, blanched and squeezed spinach, salt, garam masala and cornflour. Mix all the ingredients well and combine them together to make dough.

Prepare paneer filling by mixing paneer, salt, cashew-nut  and chili.

Divide spinach dough in equal portion and make medium sized balls.

Take one ball and press it flat between your palm , add paneer filling in it and seal it well.

Heat oil in pan. Deep fry on low flame.

For gravy:
Heat some oil in pan, saute 2 chopped onions. . Add ginger-garlic paste and saute till golden in color. Turn off the gas and let it come down to room temperature. Grind saute onions to make smooth paste. Keep aside.

In same pan, add 1 tsp cinnamon powder, 1/2 tsp mace & nutmeg powder.

Now add onion paste. Saute for 5-10 minutes on medium flame. Now add 2 cups tomato puree. Add salt, 1 or 2 tsp garam masala, chilli powder and sugar. Add 2 tbsp cashew paste (grind cashew-nut with 2 tsp water to make paste) , 1/2 cup cream or malai. Add water or milk and cook for more 5 minutes. Gravy is ready.

Slice the koftas and add in gravy while serving.

Enjoy these healthy dish with hot chapatis.

Pictorial:

1. Wash spinach well and finely chop it. Put in hot water on high flame till it becomes soft and tender.

2. Immediately put in normal temperature water. keep it for 1-2 minute.

3. Strain the water and squeeze spinach to take out excess water. If require chop again spinach.

4. Grate one big potato.





5. Mix together boiled and grated potato, spinach, garlic, cornflour, salt, garam masala. (put less amount of salt as in filling too salt is there).

6. Combine all the ingredients together to make dough like texture.

7. Divide dough in equal parts and make medium sized balls.














8. For filling mix all the ingredients together mentioned above.

9. Take a ball and press it gently from center.

10. Put filling in it.

11. Close it and roll it gently to give round shape (or any other shape you desire). Keep it in fridge for about 10 minutes.














12. Deep fry on medium flame.

13. Like this

14. Kofta is ready.

For Gravy:

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     



1. Heat some oil in pan, saute 2 chopped onions. . Add ginger-garlic paste and saute till golden in colour. Turn off the gas and let it come down to room temperature. Grind saute onions to make smooth paste. Keep aside.

2. In same pan, add 1 tsp cinnamon powder, 1/2 tsp mace & nutmeg powder.

3. Now add onion paste. Saute for 5-10 minutes on medium flame.

4. Now add 2 cups tomato puree.

5. Now add salt, 1 or 2 tsp garam masala, chilli powder and sugar.

6. Add 2 tbsp cashew paste.

7. Add 1/2 cup cream or malai.

8. Add water or milk and cook for 5 minutes.





9. Cut the koftas and add in gravy while serving.