Paneer Palak Kofta Recipes
PANEER PALAK KOFTA
Yummy Veggie Koftas! This recipe is from www.seattleguru.com. I love spinach, and paneer and koftas, so I am so happy about this recipe. Some people prefer to use tofu or cottage cheese instead of paneer, but I find that it's very easy to make my own with milk, lemon juice and cheese cloth, and TOTALLY worth it.
Provided by Kendra PeloJoaquin
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- 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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- Mix together all the ingredients mentioned under koftas except oil really well. The mixture should almost become smooth. Form the mixture into small balls. You should get 13-15 balls.
- Heat the paniyaram or appe pan and brush it with oil. Place kofta balls in the pan and cook them on all sides till golden brown. This should take 2-3 minutes on each side.
- For the curry, start by adding onions, bayleaf, green chilies, ginger, garlic and cashews along with a cup and a half of water to a pot. Bring to a boil and then simmer for ten minutes till the onions are cooked. Once cool, strain the water but don't throw it away. Remove the bayleaf and grind the mixture to a paste with a tablespoon or so of reserved water.
- In another pot, bring water to a boil and add the spinach. Immediately switch off the flame, and cover the pot. Let this sit for 2 minutes. In the meanwhile, prepare a pot with water and ice cubes in it. Strain the spinach leaves and dump them in the ice water. The leaves will immediately get a bright green color. Let them sit for half a minute, strain, and grind the spinach to a fine paste.
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5/5 (2)Total Time 1 hr 20 minsCategory Accompaniment, Paneer Varieties, Veg GraviesCalories 150 per serving
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- inely chop the onions, tomatoes, green chilli, ginger and keep it ready. Heat oil in a pan. Add cumin seeds and when the cumin seeds starts to sputter, add cashews and fry till they turn golden brown color.
- Heat a pan and besan flour and roast them till you get a nice aroma. Take the roasted besan flour in a bowl. Wash and finely chop the spinach. Heat a teaspoon of oil in a pan and add the chopped spinach and add a pinch of turmeric and allow the spinach to cook.
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