Shaam Savera (Palak Paneer Kofta)
This is palak paneer kofta balls in creamy red gravy.
Main Dish, Paneer Special, Sabzi & Curry
Easy Less than 30 minutes Recipe, Indian Curry
For Kofta Balls
1 + 1
for paneer stuffing and for spinach mixture
Caraway seeds/ cumin seeds
Red Chilli Powder
+ 2 tsp for garnish
Red chilli power
Making Mixture of palak & paneer for Kofta Balls
Blanch spinach leaves for 2 minutes. Then immediately transfer the leaves to ice cold water to stop further cooking.
Once cold remove from water and squeeze out to remove excess water as much as possible.
Chop the leaves.
Heat 2 tbsp oil in a pan. add caraway seeds/ cumin seeds. add finely chopped garlic and green chillies. saute till garlic turns light brown and fragrant.
Add gram flour to the pan and saute till it changes colour.
Add chopped leaves, red chilli powder, turmeric powder and a pinch of salt. saute for 2 - 3 minutes till its dry enough.
Remove from heat and transfer the content to another vessel and cool it completely.
Add bread crumbs. Mix it completely and divide into equal parts and roll them to a ball.
Grate the paneer finely. add a pinch of salt and a pinch of cardamom powder. Mix them well.
Divide the paneer mixture and press tightly making small balls.
Making Kofta Balls
Greese your palms. take spinach/ palak roll and flatten it from all end by pressing lightly and making disc.
Place the paneer ball on the disc and cover it from all ends making a ball. gently roll it on light hand on greesed palms. Make sure no crack on the surface.
Roll the balls on a layer of corn flour. Take out from flour and remove excess flour gently from the kofta balls.
Deep fry them. Don't over crowd the pan. make it in a batch of 4. But first check with 1 kofta if it perfectly comes out then repeat for rest kofta.
Else add some more bread crumbs to make it more tight and then repeat the process of making stuffed balls.
Remove from oil and keep aside for serving.
Making of Gravy
Blend onion, tomatoes, garlic and green chilli in a mixing jar.
Heat oil in a pan or kadai. Add cumin seeds, cardamom seeds, garlic chopped. Then add red chilli powder and turmeric powder.
Saute for 10 - 15 seconds. then add onion and tomato paste to the pan. Mix well. Cook for 5 minutes or till onion paste is cooked completely and leaves oil.
Add 1/2 cup water and simmer for 5 minutes.
Then add cream to the pan. mix well. let it simmer for sometime. add salt and crushed kasurimethi. Mix them well.
Cook on medium flame till required consistency of gravy. then remove from heat. Serve with fried koftas.
My Dainty Kitchen by Ipsa