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Palak Koftas in White Gravy
Main Ingredients | Spinach, Paneer (cottage cheese) |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 16-20 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 medium bunches spinach, blanched and finely chopped
- 100 grams paneer (cottage cheese), grated
- 1 medium potato, boiled, peeled and mashed
- Salt to taste
- ½ teaspoon chaat masala
- ¼ teaspoon cumin powder
- ¼ teaspoon garam masala powder
- 1 tablespoon cornflour/ corn starch
- Oil for deep-frying
- 3-4 almonds, blanched, peeled and cut into slivers
- Fresh coriander sprigs for garnishing
WHITE GRAVY
- 2 tablespoons oil
- 4-5 green cardamoms, crushed
- 1 inch cinnamon, crushed
- 1 black cardamom crushed
- 3 cloves, crushed
- 1 cup boiled onion paste
- ½ cup grated khoya/mawa
- ½ cup cashewnut-melon seed paste
- Salt to taste
- ½ teaspoon white pepper powder
- 1 teaspoon green chilli paste
- 1 teaspoon green cardamom powder
- 1 teaspoon ghee
Method
- To make the gravy, heat oil in a deep non-stick pan. Add green cardamoms, cinnamon, black cardamom and cloves and sauté till fragrant. Add onion paste and sauté on low heat for 5 minutes.
- Add khoya/mawa, mix welland sauté for 2-3 minutes. Add cashewnut-melon seed paste and salt and mix well.
- Add 3 cups water, pepper powder, chilli paste, cardamom powder, stir well and bring to a boil. Add ghee and mix well.
- Strain the gravy into another non-stick pan and grind the residue. Add the residue to the strained gravy and mix well.
- To make palak kofta, mix together half the cottage cheese, spinach, potato, salt, chaat masala, cumin powder,garam masala powder and cornflour in a bowl and mash well. Divide the mixture into 12 equal portions and shape them into small balls or koftas.
- Heat sufficient oil in a kadai. Deep-fry prepared koftas till golden brown. Drain on absorbent paper.
- Heat the white gravy and pour on a serving bowl. Halve palak koftas and place on the gravy. Garnish with almonds and fresh coriander sprigs and serve hot.
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