Name: Palak Paneer Kofte in Spinach Gravy recipe by Mehak Joshi at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: For the Koftas - 1 cup coarsely raw spinach grinded; 1/4 cup grated cottage cheese or tofu; 1 large potato boiled; 1 cup fresh bread crumbs; 1 tsp pepper powder; 1 tsp chat masala; For the spinach gravy - 1 medium bottle gourd; 250 gm fresh spinach; 2 tablespoon olive oil or ghee; 1 bay leaf; 1 tsp carom seeds (ajwain); 1 tsp cumin (jeera); 1 tsp garam masala; 1 inch ginger + 1 tomato crushed; 2-4 green chillies; 2 pieces of clove; 3 pieces of cardamom; Corn flour to dust the koftas; Coriander and stir fried paneer or tofu for garnishing; Salt to taste

ABOUT Palak Paneer Kofte in Spinach Gravy RECIPE

No onion, no garlic! A healthy recipe of all time favourite palak paneer with a little twist to it.

Ingredients Serving: 10

For the Koftas - 1 cup coarsely raw spinach grinded
1/4 cup grated cottage cheese or tofu
1 large potato boiled
1 cup fresh bread crumbs
1 tsp pepper powder
1 tsp chat masala
For the spinach gravy - 1 medium bottle gourd
250 gm fresh spinach
2 tablespoon olive oil or ghee
1 bay leaf
1 tsp carom seeds (ajwain)
1 tsp cumin (jeera)
1 tsp garam masala
1 inch ginger + 1 tomato crushed
2-4 green chillies
2 pieces of clove
3 pieces of cardamom
Corn flour to dust the koftas
Coriander and stir fried paneer or tofu for garnishing
Salt to taste

Instructions

Blanch spinach in hot water with some salt. Discard water and cool. Grind into a smooth paste until the puree becomes silky. Keep aside.
Boil the potato and mash them up.
Coarsely grounded raw spinach, grated cottage cheese, bread crumbs, pepper powder, chat masala and salt. Add the potato and mix the ingredients into a soft dough.
Make koftas with hand and dust in corn flour and roast them without using too much oil until golden and crispy on both sides.
In a large wok heat ghee and put bay leaf, carom, cumin, crushed ginger and chopped green chillies and saute till golden and aromatic.
Add cloves and cardamom. Saute for 30 seconds and add spinach puree. Stir slowly for 1 minute. Add the koftas, garam masala and salt.
Cover and cook on a low flame for another minute. Garnish with chopped coriander and stir fried tofu. Serve hot.

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