This recipe is also called Banjara kofta.
Its a spinach kofta in tomato gravy!
Ingredients:
--For koftas--
Fresh spinach leaves (palak) - 2 bunches
Paneer - grated
salt to taste
green cardamom powder (elaichi) - a pinch
Oil - 2 tblspns + for deep frying
Cumin seeds - 1tsp
Garlic - 5-6 chopped finely
Gram flour (besan) - 2.5 tblspns
Turmeric powder - 1/4 tsp
Cornflor - 1/4 cup
--For gravy--
Tomato - 8
green cardamom - 4
mace - 1/2 blade
Garlic - 5 chopped finely
Salt to taste
Red chilli powder - 1 1/2 tsps
Butter - 2 tblsps
Fenugreek leaves - roasted and powdered - 2tsps
fresh cream
Method:
-Trim the spinach leaves and blanch them in eight cups of boiling water for two to three minutes.
-Drain and refresh under cold water. Squeeze out the excess water, cool and chop finely. Transfer into a deep bowl.
-In another bowl mash the paneer with a little salt and a pinch of green cardamom powder.
-Divide into eight equal portions and roll into balls.
-Heat two tablespoons oil in a non stick shallow pan, add the cumin seeds, garlic and green chillies and sauté.
-Add the gram flour and continue to sauté for one to two minutes. Add the turmeric powder and stir.
-Add the spinach and salt sauté, stirring continuously, until the mixture is dry and begins to leave the sides of the pan.
-Set aside to cool.
-Divide into eight equal portions.
-For the gravy puree the tomatoes till smooth.
-Heat the oil in a deep non stick pan. Add the cardamoms and mace and sauté for one minute or till fragrant.
-Add the garlic and sauté for one minute.
-Add the tomato puree and salt and mix well.
-Add the red chilli powder and cook for fifteen minutes or till the raw flavour of tomatoes disappear.
-Add the butter and cook for some more time.
-Take each spinach portion, flatten it on your palm and place a paneer ball in the center.
-Gather the edges and shape into a ball.
-Spread the cornstarch in a plate and rolls the stuffed spinach balls in it. Shake off the excess.
-Heat sufficient oil in a kadai.
-Gently slide in the stuffed spinach balls, two at a time, and deep fry on low heat for two to three minutes or till golden brown.
-Drain on absorbent paper.
-Add the dried fenugreek leaves and honey to the gravy.
-Stir and cook for five minutes more. Add the cream and cook for two minutes more.
-Pour the gravy into a serving bowl, halve the koftas and place on the gravy and serve immediately.
Its a spinach kofta in tomato gravy!
Ingredients:
--For koftas--
Fresh spinach leaves (palak) - 2 bunches
Paneer - grated
salt to taste
green cardamom powder (elaichi) - a pinch
Oil - 2 tblspns + for deep frying
Cumin seeds - 1tsp
Garlic - 5-6 chopped finely
Gram flour (besan) - 2.5 tblspns
Turmeric powder - 1/4 tsp
Cornflor - 1/4 cup
--For gravy--
Tomato - 8
green cardamom - 4
mace - 1/2 blade
Garlic - 5 chopped finely
Salt to taste
Red chilli powder - 1 1/2 tsps
Butter - 2 tblsps
Fenugreek leaves - roasted and powdered - 2tsps
fresh cream
Method:
-Trim the spinach leaves and blanch them in eight cups of boiling water for two to three minutes.
-Drain and refresh under cold water. Squeeze out the excess water, cool and chop finely. Transfer into a deep bowl.
-In another bowl mash the paneer with a little salt and a pinch of green cardamom powder.
-Divide into eight equal portions and roll into balls.
-Heat two tablespoons oil in a non stick shallow pan, add the cumin seeds, garlic and green chillies and sauté.
-Add the gram flour and continue to sauté for one to two minutes. Add the turmeric powder and stir.
-Add the spinach and salt sauté, stirring continuously, until the mixture is dry and begins to leave the sides of the pan.
-Set aside to cool.
-Divide into eight equal portions.
-For the gravy puree the tomatoes till smooth.
-Heat the oil in a deep non stick pan. Add the cardamoms and mace and sauté for one minute or till fragrant.
-Add the garlic and sauté for one minute.
-Add the tomato puree and salt and mix well.
-Add the red chilli powder and cook for fifteen minutes or till the raw flavour of tomatoes disappear.
-Add the butter and cook for some more time.
-Take each spinach portion, flatten it on your palm and place a paneer ball in the center.
-Gather the edges and shape into a ball.
-Spread the cornstarch in a plate and rolls the stuffed spinach balls in it. Shake off the excess.
-Heat sufficient oil in a kadai.
-Gently slide in the stuffed spinach balls, two at a time, and deep fry on low heat for two to three minutes or till golden brown.
-Drain on absorbent paper.
-Add the dried fenugreek leaves and honey to the gravy.
-Stir and cook for five minutes more. Add the cream and cook for two minutes more.
-Pour the gravy into a serving bowl, halve the koftas and place on the gravy and serve immediately.
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