For Koftas--Blanch leaves in boiling salted water till just wilted. Drain and immerse container in ice water to stop the cooking process. Drain and squeeze excess moisture from the spinach. Cool thoroughly and make a puree in mixie.
Heat oil in nonstick pan. Add cumin seed, garlic, and green chilies. Sauté. Add gram flour and stir fry for few seconds. Add turmeric powder and stir.
Add spinach and salt to taste. Stir constantly until mixture turns dry and begins to leave the sides of pan. Switch off gas and cool down thoroughly. Make balls of the spinach mixture.
Combine salt and cardamom powder with paneer. Knead well and form balls smaller than spinach balls.
Flatten spinach balls on your palms and place the paneer balls in them. Seal thoroughly. Dust them with cornflour. Shake off excess.
Heat oil in deep bottomed saucepan (enough to deep fry the balls). Deep fry balls for 2-3 minutes on low heat and remove to a plate on absorbent paper. Keep them in warm place.
For Gravy--Soak cashews in 1/2 cup hot milk for 10 minutes. Blend in mixer along with cream till smooth in texture.
Heat skillet with oil and butter. Add cumin seeds, cinnamon, green chilies, and ginger-garlic paste. Sauté for few seconds.
Squeeze onions to get rid of water. Add onions to the pan. Stir fry till lightly colored. Add tomato paste and sauté with little water. Cook till oil separates.
Add all dry masalas and stir well. Add cashew puree and cook on low heat till oil floats. add salt to taste.
Finally, add kasoori methi powder to the gravy and simmer for few seconds. Switch off gas. Remove to serving bowl. Cut spinach balls and place them on the gravy.
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For Koftas--Blanch leaves in boiling salted water till just wilted. Drain and immerse container in ice water to stop the cooking process. Drain and squeeze excess moisture from the spinach. Cool thoroughly and make a puree in mixie.
Heat oil in nonstick pan. Add cumin seed, garlic, and green chilies. Sauté. Add gram flour and stir fry for few seconds. Add turmeric powder and stir.
Add spinach and salt to taste. Stir constantly until mixture turns dry and begins to leave the sides of pan. Switch off gas and cool down thoroughly. Make balls of the spinach mixture.
Combine salt and cardamom powder with paneer. Knead well and form balls smaller than spinach balls.
Flatten spinach balls on your palms and place the paneer balls in them. Seal thoroughly. Dust them with cornflour. Shake off excess.
Heat oil in deep bottomed saucepan (enough to deep fry the balls). Deep fry balls for 2-3 minutes on low heat and remove to a plate on absorbent paper. Keep them in warm place.
For Gravy--Soak cashews in 1/2 cup hot milk for 10 minutes. Blend in mixer along with cream till smooth in texture.
Heat skillet with oil and butter. Add cumin seeds, cinnamon, green chilies, and ginger-garlic paste. Sauté for few seconds.
Squeeze onions to get rid of water. Add onions to the pan. Stir fry till lightly colored. Add tomato paste and sauté with little water. Cook till oil separates.
Add all dry masalas and stir well. Add cashew puree and cook on low heat till oil floats. add salt to taste.
Finally, add kasoori methi powder to the gravy and simmer for few seconds. Switch off gas. Remove to serving bowl. Cut spinach balls and place them on the gravy.
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