Sunday, June 15, 2008

Palak Malai Kofta

For the Paneer a Delicacy event

Makes 10-12 koftas


For koftas

100gms paneer mashed

2 slices bread remove the sides

3 tbsp curd

1/8 tsp baking powder

1 green chilli

coriander chopped

1/2 tsp salt

1/2 tsp pepper

1/4 tsp red chilli powder

1 1/2 tbsp plain flour (maida)

a few pieces of cashew.

For Gravy

1tsp coriander powder

1/2tsp red chilli powder

1/4 tsp garam masala

1/4 tsp amchoor

salt to taste

Boil together

1/2 kg spinach leaves

1 green chilli

1" piece of ginger

Grind together

2 onions

2 tomatoes

2 cloves


1 tbsp ghee

1" piece of ginger cut into match sticks

1 green chilli slit lengthwise

1/2 tsp red chilli powder


For Koftas

1. Spread 3/4 tsp curd on each side of bread. And soak it for some time. Mash the paneer well and add baking powder, green chilli and coriander.

2. Mash the bread slices and mix with the paneer. Add salt, pepper and red chilli powder. Mix.

3. Add plain flour and mix and make balls and stuff a piece of cashew in centre. Deep fry 4-5 pieces at a time in oil.

For Gravy

1. Wash the spinach leaves and chop roughly. Put the leaves with a green chilli and ginger in a pan. Cook over for 3-4 minutes. Cool and blend in a blender to smooth paste. Add little water if required.

2. Grind the onions, tomatoes and 2 cloves to paste. Heat oil and add the paste to it and cook till dry.

3. Add masalas- coriander powder, red chilli powder, amchoor, garam masala and salt to taste. Stir till oil separates from the mixture.

4. Add spinach puree and fry for 2-3 minutes. Add water to make a gravy of desired consistency. and boil for 5-7 minutes.

5. At the time of serving add koftas and heat on low flame till the koftas are really hot.

6. Heat ghee in a small pan and add the ginger cut into match sticks. When it turns brown off the gas and add green chilli and red chilli powder. Pour it immediately on the koftas and serve.

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