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Paneer Koftas In Spinach Sauce


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Soft delicious koftas in rich spinach gravy.

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Preparation Time: 
Cooking Time: 
Serves 6.
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Ingredients



For the spinach sauce
1 1/2 cups finely chopped spinach (palak)
1/2 cup curds (dahi)
1/2 tsp sugar
2 tbsp ghee
salt to taste

To be ground into a paste

(for the spinach sauce)
1 tbsp grated coconut
1 tbsp chopped cashewnuts (kaju)
1 tbsp poppy seeds (khus-khus)
4 cloves of garlic (lehsun)
4 to 5 green chillies
25 mm. piece ginger (adrak)
1 tsp aniseeds (vilayati saunf)

For the koftas
175 gms paneer
4 tbsp levelled, plain flour (maida)
2 tbsp chopped coriander (dhania)
2 green chillies, finely chopped
a pinch of baking soda
salt to taste
oil for deep-frying

Method

    For the spinach Sauce
    1. Cook the spinach with 1/2 teacup of water.
    2. When cooked, blend in a liquidiser.
    3. Heat the ghee and fry the paste for 3 to 4 minutes.
    4. Add the curds and fry again for 1 minute.
    5. Add the spinach puree, sugar and salt and boil for 3 to 4 minutes.

    For the koftas
    1. Mix all the ingredients except the oil and shape into small balls.
    2. Deep fry in hot oil until golden brown.

    How to serve
    1. Just before serving, add the koftas to the spinach sauce and bring to the boil.
    RECIPE SOURCE : Desi KhanaBuy this cookbook
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