• For Koftas:
• 2 tbsp grated paneer
• 1 cup palak leaves (washed and chopped finely)
• 1 cup of mashed boiled potatoes
• 2 green chillis finely chopped
• 1? ginger piece minced
• salt to taste
• 2 slices of bread
• Mix all the above ingredients and make small lemon sized balls, roll them in corn flour/bread crumbs and deep fry in oil.
• For the Gravy:
• 1 big bunch of palak (spinach)- washed,blanched and pureed
• 2 big onions (blanch the onions and make a paste)
• 2 medium tomatoes (blanche the tomatoes and make a paste)
• 1 tsp ginger garlic paste
• 1/4 tsp garam masala pwd
• 1 tsp red chilli pwd
• 2 tbsps cashewnut paste
• salt to taste
• 2 tbsp ghee (clarified butter)
• 1 tsp shah zeera (caraway seeds)
• cream for garnish(optional)

Heat ghee in a cooking vessel and add the shah zeera and let them pop. Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesnt burn. Add the ginger garlic paste and fry for another 2-3 mts.

Add red chilli pwd and combine. Add the tomato puree and let it cook over slow fire till the ghee separates.

Add the palak paste and the cashew nut paste and combine. Add a cup of water and salt.

Cover and cook for 10-12 minutes on low heat. Stir once in a while. Lastly add the garam masala and mix well. Turn off heat.

Just before serving, spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream (optional).

Serve with hot rotis or naan. If you are serving the dish immediately on cooking, then you can add the koftas to the gravy and simmer over heat for a minute before serving.

by Pak101.com (few years ago!) / 1710 views