Recipe source: Sanjeev Kapoor
Ingredients for kofta:
Spinach- 2 bunch Approximately 3 cups( finely chopped)Corn flour-1cup
Wheat flour-2tbsp
Green chillies-3-4(finely chopped)
Garlic-4-5 cloves( chopped)
Cumin -1/2tsp
Paneer/cottage cheese-150 gms/1cup
Salt to taste
Oil for frying
Ingredients for Makhni gravy:
Tomato-4
Onion-1
Ginger-1" piece
Garlic-8-9 cloves
Red chilly powder-1tbsp
Green chillies-1(finely chopped)
Garam Masala-2tsp
Kasoori methi-1tsp
Cornflour-2tsp(mixed with 1tbsp of milk)
Cardamom-2
Cinnamon-1" piece
Bay leaf-1
Sugar-1/2tsp
Butter-1tbsp
Cream-1cup
- Grind tomato,ginger,garlic and onion to smooth paste.
- Heat butter and a tsp of oil in a pan and add whole spices and stir them for a while.
- Then add chilly powder followed by chopped chillies and ground tomato paste.Saute for 5-6 mins or till the oil floats on top.
- Add garam masala,kasoori methi,sugar and salt to taste.Mix it well.Then add 11/2cups of water.Bring to boil,reduce heat and simmer for 5mins.
- Stir in fresh cream and corn flour mixed with milk.Stir for 2mins and switch off the gas and garnish with coriander leaves.
Method of making koftas:
- Wash spinach under plenty of running water to get rid of any dirt and let it drain for a while.
- Grate paneer/cottage cheese and a pinch of salt and mix it well.Make 12 marble sized balls and keep aside
- Now add cornflour and wheat flour to chopped spinach/palak along with green chilly,garlic cumin and salt to taste.Mix it well to make 12 lemon sized balls.
- Take spinach ball and flatten them on your plam .Before that its better to apply little oil to your palm.now stuff the paneer balls in them.Shape into balls.
- Heat oil in deep frying pan and deep fry all the balls till crisp.Drain and keep aside.
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- Tips:
- Cut koftas into halves and place on top of tomato gravy.Do not boil koftas in gravy as they may break.
- If the spinach dough is little soggy then you can add some more corn starch to make it little hard.