Paneer Stuffed Spinach Koftas in Makhani Gravy | How to make Paneer Stuffed Spinach Koftas in Makhani Gravy

By Jyoti Bhalla Ahuja  |  27th Feb 2017  |  
5 from 1 review Rate It!
  • Paneer Stuffed Spinach Koftas in Makhani Gravy, How to make Paneer Stuffed Spinach Koftas in Makhani Gravy
Paneer Stuffed Spinach Koftas in Makhani Gravyby Jyoti Bhalla Ahuja
  • Prep Time

    20

    mins
  • Cook Time

    40

    mins
  • Serves

    5

    People

37

1

About Paneer Stuffed Spinach Koftas in Makhani Gravy Recipe

A dish inspired from a very famous recipe "Shaam Savera" by our very own Masterchef Sanjeev Kapoor. Soft melt in mouth koftas in rich creamy gravy - a perfect dish to impress your guests or family.

Paneer Stuffed Spinach Koftas in Makhani Gravy is a delicious dish which is enjoyed by the people of every age group. The recipe by Jyoti Bhalla Ahuja teaches how to make Paneer Stuffed Spinach Koftas in Makhani Gravy step by step in detail. This makes it easy to cook Paneer Stuffed Spinach Koftas in Makhani Gravy in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Paneer Stuffed Spinach Koftas in Makhani Gravy at home. This amazing and mouthwatering Paneer Stuffed Spinach Koftas in Makhani Gravy takes 20 minutes for the preparation and 40 minutes for cooking. The aroma of this Paneer Stuffed Spinach Koftas in Makhani Gravy is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Paneer Stuffed Spinach Koftas in Makhani Gravy is a good option for you. The flavour of Paneer Stuffed Spinach Koftas in Makhani Gravy is palatable and you will enjoy each and every bite of this. Try this Paneer Stuffed Spinach Koftas in Makhani Gravy and impress your family and friends.

Paneer Stuffed Spinach Koftas in Makhani Gravy

Ingredients to make Paneer Stuffed Spinach Koftas in Makhani Gravy

  • For koftas:
  • spinach – 1 kg
  • Boiled potatoes – 2, mashed finely
  • paneer – 200 gms, crumbled
  • gram flour/Besan – 2 tbsp
  • oil – 1-2 tbsp
  • jeera – 1 tsp
  • garlic – 3-4 cloves, finely crushed
  • Salt & black pepper to taste
  • 2-3 tbsp cornflour to coat the koftas
  • oil for frying the koftas
  • Ingredients For Makhani Gravy:
  • oil – 2-3 tbsp
  • jeera – 1 tsp
  • cloves – 3-4
  • Whole Black pepper – 3-4
  • bay leaf – 1
  • cinnamon – 1 small stick
  • ginger – 1 small piece, chopped coarsely
  • garlic – 5-6 cloves, chopped coarsely
  • onions – 3 medium, chopped coarsely
  • tomatoes – 5 medium, chopped coarsely
  • cashews – 5-6 pieces
  • almonds – 5-6 pieces
  • butter – 1 tbsp
  • salt to taste
  • red chilli powder/Degi Mirch – 1/2 tsp
  • turmeric powder – 1/4 tsp
  • Shahi paneer Masala – 1 tsp
  • honey/Sugar – 1-2 tbsp
  • Kasoori methi – 1 tbsp
  • cream – 4-5 tbsp
  • Milk/water to adjust the consistency
  • coriander powder – 1 tsp
  • Garam masala Powder – 1 tsp

How to make Paneer Stuffed Spinach Koftas in Makhani Gravy

  1. Method for Spinach Koftas: Separate the spinach leaves and blanch them in boiling water for 4-5 mins. and then immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, finely chop the spinach leaves.
  2. Heat oil in a non-stick pan, add jeera and garlic. Once they brown, add besan and cook it for 2-3 mins. till raw smell goes away.
  3. Add chopped spinach leaves and cook till the mixture is dry and leaves the sides of the pan.
  4. Till the spinach mixture cools down, in a separate bowl, add salt & pepper to taste in crumbled paneer and mix well. Make equal sized balls of the paneer mixture and set aside.
  5. Now take the spinach mixture in a separate bowl and add mashed boiled potatoes, salt & pepper to taste and make a dough like mixture. The dough will be a little sticky but do not make it too sticky.
  6. If it is too sticky, you may add more potatoes, but that will affect the softness of the koftas.
  7. Take a little amount of spinach dough in your palms, flatten it, place the paneer ball in the dough and cover it from all the sides with the spinach dough. Likewise, make all the koftas and keep aside.
  8. Heat oil in a wok and fry koftas till golden brown and keep aside. You can test fry one kofta in oil, if it splits you can coat and dust the koftas with a little cornflour and then fry them.
  9. Preparation Method for Makhani Gravy: Heat oil in a pan. Add jeera, bay leaf, cloves, whole black pepper and cinnamon stick. Once it crackles, add ginger, garlic and onions.
  10. Saute onions till light pink in colour and translucent, and the raw smell of the ginger and garlic goes away. Add chopped tomatoes.
  11. Add cashews and almonds and add little water and cover the pan with a lid. Switch the flame to low and cook till the tomatoes and onions are tender. Do not let the masala dry completely. We need a little watery mixture to make smooth puree.
  12. Once the masala is cooked and cooled, grind the masala in a blender to a puree. Strain the puree through a sieve to get a smooth silky gravy.
  13. Heat butter in a pan, add the gravy and add salt, chilli powder, turmeric powder, shahi paneer masala, and cook for 5 mins.
  14. Add sugar/honey and adjust the seasoning as per preference. Add kasoori methi, and cream and mix well.
  15. Add water/milk to adjust the consistency of the gravy and add coriander powder and garam masala powder and cook for 5-10 mins on a low flame.
  16. Add a few coriander leaves and serve the gravy piping hot.
  17. For serving, cut the koftas in 2 halves and heat them in the microwave for 20 secs. Pour gravy in a serving dish, place the cut koftas on the gravy , garnish with fresh cream and enjoy with rice, roti, naan or paranthas.

Reviews for Paneer Stuffed Spinach Koftas in Makhani Gravy (1)

Kanak Patela year ago

Lovely detailed recipe...will surely try to make it...
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