Name: Palak ki Asharfian recipe by Dilli 32 at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: Spinach- 500gms; Paneer grated- 1 tbsp; Mawa grated- 2 1/2 tbsp; Desi ghee- 20 ml; Shah jeera- 1/2 tsp; Ginger chopped- 1 tsp; Green chillies-1/2 tsp; Salt- to taste; Roasted cumin powder-1/4 tsp; Roasted coriander powder-1/4 tsp; Roasted black peppercorn powder- 1/4 tsp; Red chilli powder- 1/4 tsp; Yellow chilli powder- 1/2 tsp; Roasted chana powder- 1/2 tbsp; for stuffing-; Mawa- 1/2 cup; Pinenut-1 1/2 tbsp; Apricot sliced- 1 1/2 tbsp; Green cardamom powder- 1/2 tsp; Ginger chopped- 1/2 tsp; Green chillies chopped- 1/2 tsp; Mace powder- a pinch; Nutmeg powder- a pinch; Salt- to taste; Metha ittar- 1 drop; Saffron- few strands; Desi ghee for frying- 30 ml

Ingredients Serving: 10

Spinach- 500gms
Paneer grated- 1 tbsp
Mawa grated- 2 1/2 tbsp
Desi ghee- 20 ml
Shah jeera- 1/2 tsp
Ginger chopped- 1 tsp
Green chillies-1/2 tsp
Salt- to taste
Roasted cumin powder-1/4 tsp
Roasted coriander powder-1/4 tsp
Roasted black peppercorn powder- 1/4 tsp
Red chilli powder- 1/4 tsp
Yellow chilli powder- 1/2 tsp
Roasted chana powder- 1/2 tbsp
for stuffing-
Mawa- 1/2 cup
Pinenut-1 1/2 tbsp
Apricot sliced- 1 1/2 tbsp
Green cardamom powder- 1/2 tsp
Ginger chopped- 1/2 tsp
Green chillies chopped- 1/2 tsp
Mace powder- a pinch
Nutmeg powder- a pinch
Salt- to taste
Metha ittar- 1 drop
Saffron- few strands
Desi ghee for frying- 30 ml

Instructions

Clean, cut and wash the spinach two or three times in cold water.
Take a dip pan, blanche the spinach in hot water.
Take a strainer, drain the spinach and put in ice water.
Drain again and let it rest in the strainer for 10 minutes, press down with hands to drain out all the water.
Chop the spinach with the help of chopper or knife.
Heat ghee in a pan, add shah jeera.
Add ginger and green chillies, sauté for few seconds.
Mix chopped spinach and fry for 10 min.
Add grated paneer and mawa fry for another 5 min.
Now add powdered spices and salt.
Cool and keep aside.Mix all the ingredients of stuffing except ghee and divide into equal portion.
Divide spinach mixture into equal portion.Now take each ball and stuff it with the mixture and gently shape into patties.
Then grease a pan or griddle with ghee and place the kababs on it. Then put on very slow flame.Melt the rest of the ghee and pour on the kababs evenly.
Fry the spinach kebab on both sides nicely.

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