Every day evening it is a big question mark in front of me what to make in the evening as accompaniment for Chapati. Thought of making Shaam Savera but did not have enough Spinach with me. I had little paneer, so thought of making Spinach Paneer Kofta with tomato gravy. The final product was very very tasty as all the members in my family enjoyed it though it was bit oily. (koftas were fried)
So let us have a quick look at the recipe now:
So let us have a quick look at the recipe now:
Ingredients:
For Koftas
· Spinach 1 small bunch
· Paneer Made out of ½ ltr milk
· Green
chilli 1
· Corn
flour 1 tsp
· Salt to
taste
· Garlic/ginger
paste- ¼ tsp each
POTATO CASE:
· Boiled
and mashed potatoes – 4 nos
· Chopped
coriander leaves – 1 tbsp
· Chopped
green chilli – 1 tsp
· Corn
flour - 1 tsp
· Salt
to taste
· Corn
flour for coating – 3 – 4 tbsp
· Oil
for deep frying
For tomato gravy
Butter 2 tbsp
Cloves 4
Green
cardamoms 2
Bay
leaf 1
Ginger/garlic
paste ½ tsp each
Green
chilli finely chopped 1
Tomato
puree 5 medium size tomatoes
Red
chilli powder ½ tbsp
Salt
to taste
Sugar 1
tsp
Kasuri
methi ½ tsp
· Clean, wash the spinach and put it in the water for ½ hour
to remove the mud if any.
· Blanch in boiling hot water for two
to three minutes and refresh in cold water.
·
Squeeze out water completely and chop them finely.
· Mix the spinach, green chillies,
paneer, corn flour, garlic, ginger paste, salt and divide the same into equal part. ( I could make 10 parts out of
it), make balls out of it and keep aside.
· Take potatoes, add the chopped coriander
leaves, chopped chilli, 1 tsp corn flour, salt mix well
and divide into 10 parts out of it.
Take one portion of potato, coat with corn flour and make a cup out of it. Keep one spinach, paneer ball in it and cover it.
· Roll them in your hand like a small ball and deep fry one or two at a time and put them in absorbent paper to remove the excess oil. Complete the process for the remaining koftas.
·
PREPARATION OF GRAVY:
In a deep bottom pan, heat the butter,
add the bay leaf, clove, cardamom.
When it is done add the ginger garlic
paste sauté for a minute.
Make the puree out of the tomatoes
and add to the ginger garlic paste.
Add salt, chilli powder, garam masala
and boil it.
When the tomato puree is cooked (the raw smell should not be there ) add
the sugar and cream and switch off the gas. Add the kasuri methi and chopped
coriander leaves.
Cut the koftas into halves and serve
it with the gravy. Do not boil the koftas with the gravy.
While making koftas always fry one
and see that it does not break. If it
breaks, add some corn flour in it for binding.
SPICE LEVEL : ACCORDING TO YOUR CHOICE adjust.
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