Palak Paneer Koftas in Creamy Red Gravy

Recipe Inspired from here. Some modifications done.


For Koftas:

1 + 1/2  cup chenna (Boil 1 ltr milk . Squeeze Juice of 1 lemon cut into half and deseeded. Milk will curdle. Strain with muslin cloth till water is completely drained).
Add 2 tbsp all purpose flour.
1/2 tsp baking powder
salt to taste
1/2 cup chopped spinach leaves
Mix everything together
Make Lemon size balls and deep fry in oil.
Drain and put in tissue paper to soak excess oil
You can shallow fry the balls also.Done n

For the gravy:

Heat 2 tbsp mustard oil in a pan till it reaches smoking point. Add 1 tsp sugar.
Add 1 tbsp cumin seeds, 2 green cardamom, 1 inch cinnamon and 3-4 cloves
Add a paste of the following : 3 tomatoes + 1 big onion + 1 whole garlic + 1 inch ginger + 2 green chilies.
Cook on medium flame stirring everything at regular intervals to prevent sticking to the bottom and burning.
Once the paste is cooked completely, add 1 tsp turmeric powder, 1 tsp coriander powder and 1 tsp garam masala powder. Add 1 tbsp of crushed and dried fenugreek leaves.
Add 2 and 1/2 cups of hot water, salt to taste and bring to boil. Cook till gravy reduces by 1 cup.
Add 1 tbsp of creme. You can use the cream which settles on top of milk once you boil it. However, you need to beat it before you add to the gravy.
Add the paneer-palak balls. Cover and cook for 3-4 minutes more. Serve hot with Chapattis.

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