paneer kofta in palak gravy video Video by Tarla Dalal
This page has been viewed 3229 times
Paneer Kofta In Palak Gravy Recipe Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
4.00 servings
Ingredients
For The Spinach Gravy
3 cups finely chopped spinach (palak)
2 tbsp ghee
1 cup whisked fresh curd (dahi)
1/2 tsp sugar
salt to taste
To Be Ground Into A Smooth Paste Using 1/2 Cup Water (for The Spinach Gravy)
2 tbsp grated coconut
2 tbsp chopped cashew nut (kaju)
2 tbsp poppy seeds (khus-khus)
8 green chilli , roughly chopped
2 tsp aniseed (vilayati saunf)
For The Paneer Koftas
1 cup grated paneer (cottage cheese)
4 tbsp plain flour (maida)
1/4 cup finely chopped coriander (dhania)
2 tsp finely chopped green chillies
a pinch of baking soda
salt to taste
oil for deep-frying
Method
For the spinach gravy
- Boil ½ cup of water in a kadhai, add the spinach and cook on a medium flame for 1 to 2 minutes.
- Remove from the flame, drain and refresh it using cold water.
- Blend in a mixer to a smooth purée. Keep aside.
- Heat the ghee in a kadhai, add the prepared paste and sauté on a medium flame for 2 to 3 minutes.
- Add the curds, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the spinach purée, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.
For the paneer koftas
- Combine all the ingredients, except the oil, in a bowl and mix well.
- Divide the mixture into 8 equal portions and shape each portion into a small round ball.
- Heat the oil in a kadhai and deep-fry the paneer koftas, a few at a time, till they are golden brown in colour from all the sides. Keep aside.
How to proceed.
- Just before serving, reheat the spinach gravy, add the koftas to it and cook on a medium flame for 1 to 2 minutes.
- Serve the paneer koftas in spinach sauce immediately.
See step by step images of Paneer Koftas in Spinach Sauce
