Palak Paneer Kofta Food

HEALTHY PALAK PANEER KOFTA CURRY

Steps:

• Mix together all the ingredients mentioned under koftas except oil really well. The mixture should almost become smooth. Form the mixture into small balls. You should get 13-15 balls.
• Heat the paniyaram or appe pan and brush it with oil. Place kofta balls in the pan and cook them on all sides till golden brown. This should take 2-3 minutes on each side.
• For the curry, start by adding onions, bayleaf, green chilies, ginger, garlic and cashews along with a cup and a half of water to a pot. Bring to a boil and then simmer for ten minutes till the onions are cooked. Once cool, strain the water but don't throw it away. Remove the bayleaf and grind the mixture to a paste with a tablespoon or so of reserved water.
• In another pot, bring water to a boil and add the spinach. Immediately switch off the flame, and cover the pot. Let this sit for 2 minutes. In the meanwhile, prepare a pot with water and ice cubes in it. Strain the spinach leaves and dump them in the ice water. The leaves will immediately get a bright green color. Let them sit for half a minute, strain, and grind the spinach to a fine paste.
• In a pan, heat oil and add cinnamon, cloves and cardamom. Add the onion paste and cook for 3-4 minutes. Please note that we don't want to brown the paste.
• Add tomatoes and cook till the tomatoes almost start breaking down. Stir in garam masala, salt, spinach paste and some of the reserved water. Bring this to a boil and then let it simmer for 5 minutes. You can add more water depending on how thick or thin you like your gravy.
• Add the kofta balls right towards the end and switch off the flame. Boiling the koftas may result in them breaking down.
• To temper the curry, heat ghee or butter in a small pan and add cumin seeds. Once the seeds start to splutter, add asafoetida, smashed garlic and whole red chilies. Switch off the flame and pour this on top of the curry.
• Serve hot with parathas or rice.

PANEER PALAK KOFTA

Steps:

• Wash spinach in plenty of running water to get rid of any dirt, soil or impurities.
• Blanch spinach in boiling hot water and refresh in cold water.
• Chop and keep aside.
• Add chopped green chillies, salt, chopped garlic and corn flour.
• Mix well and divide into 12 equal portions.
• Grate paneer.
• Add salt and mash well.
• Divide it into 12 small balls.
• Take spinach, flatten it on your palm and stuff paneer balls in it.
• Shape it into a ball (kofta).
• Deep fry for 5 minutes in moderately hot oil.
• Heat butter in a pan.
• Add Whole garam masala.
• Let it crackle.
• Then add ginger paste, garlic paste and chopped green chillies.
• Cook for 2 minutes.
• Add tomato puree, red chilli powder, Garam masala powder, salt in one cup of water.
• Bring it to a boil.
• Reduce heat and simmer for 10 minutes.
• Add sugar or honey or both and kasoori methi.
• Stir in fresh cream.
• Serve koftas cut into halves on top of makhani gravy.
• Do not boil koftas in the gravy.