Ingredients
Spinach 1 bunch
Tomatoes 5 medium
Paneer (cottage cheese) grated 1 cup
Salt to taste
cardamom powder a pinch
Oil 2 tbsp
Cumin seeds 1 tsp
Garlic finely chopped 5-6 cloves
Green chilli finely chopped 2
Gram flour (besan) 4 tbsp
Turmeric powder 1/4 tsp
Cornflour/ corn starch 1/2cup diluted
Red chilli powder 2 1/2 tsp
Butter 2tbsp
Kasturi methi 2tsp
Fresh cream 1tbsp
Method
Trim the spinach leaves and blanch them boiling water for two to three minutes. Drain and refresh under cold water.
Squeeze out the excess water, cool and chop finely. Now mash the paneer with a little salt and a pinch of cardamom powder. Divide into 6-8 equal portions and roll into balls.
Heat 2 tablespoons oil in a non stick shallow pan, add the cumin seeds, garlic and green chillies and sauté. Add the gram flour and continue to sauté for one to two minutes. Add the turmeric powder and stir.
Add the spinach and salt sauté, stirring continuously, until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into 7-8 equal portions. Take each spinach portion, flatten it on your palm and place a paneer ball in the center. Now shape into balls by gathering the edges. Spread the cornstarch in a plate and rolls the stuffed spinach balls in it. Shake excess cornflour with light hands.
Heat sufficient oil in a kadai. Gently slide in the stuffed spinach balls and deep fry on low heat for two to three minutes or till golden brown. Drain on absorbent paper.
Gravy- Method
Puree the tomatoes till smooth.
Heat oil in a pan and add all the spices, cook it for 10 mins till it starts leaving oil. Add the butter and cook for some more time.
Add the dried fenugreek leaves and honey to the gravy. Stir and cook for five minutes more. Add the cream and cook for two minutes more.
Pour the gravy into a serving bowl, halve the koftas and place on the gravy and serve immediately.
Spinach 1 bunch
Tomatoes 5 medium
Paneer (cottage cheese) grated 1 cup
Salt to taste
cardamom powder a pinch
Oil 2 tbsp
Cumin seeds 1 tsp
Garlic finely chopped 5-6 cloves
Green chilli finely chopped 2
Gram flour (besan) 4 tbsp
Turmeric powder 1/4 tsp
Cornflour/ corn starch 1/2cup diluted
Red chilli powder 2 1/2 tsp
Butter 2tbsp
Kasturi methi 2tsp
Fresh cream 1tbsp
Method
Trim the spinach leaves and blanch them boiling water for two to three minutes. Drain and refresh under cold water.
Squeeze out the excess water, cool and chop finely. Now mash the paneer with a little salt and a pinch of cardamom powder. Divide into 6-8 equal portions and roll into balls.
Heat 2 tablespoons oil in a non stick shallow pan, add the cumin seeds, garlic and green chillies and sauté. Add the gram flour and continue to sauté for one to two minutes. Add the turmeric powder and stir.
Add the spinach and salt sauté, stirring continuously, until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into 7-8 equal portions. Take each spinach portion, flatten it on your palm and place a paneer ball in the center. Now shape into balls by gathering the edges. Spread the cornstarch in a plate and rolls the stuffed spinach balls in it. Shake excess cornflour with light hands.
Heat sufficient oil in a kadai. Gently slide in the stuffed spinach balls and deep fry on low heat for two to three minutes or till golden brown. Drain on absorbent paper.
Gravy- Method
Puree the tomatoes till smooth.
Heat oil in a pan and add all the spices, cook it for 10 mins till it starts leaving oil. Add the butter and cook for some more time.
Add the dried fenugreek leaves and honey to the gravy. Stir and cook for five minutes more. Add the cream and cook for two minutes more.
Pour the gravy into a serving bowl, halve the koftas and place on the gravy and serve immediately.
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