Palak Paneer Kofta in Makhni Gravy

Palak Paneer Kofta in Makhni Gravy step by step instructions:

A yummy covering of spinach on so soft cottage cheese is a great starter and if dipped in some gravy; a wonderful veggie is prepared.
I cooked the koftas in appam maker; hence very little oil is used.

Let us start cooking!!!

Ingredients:
For the kofta
Spinach: 2 cups (175 gms, chopped)
Ghee: ½ tsp
Asafoetida: a pinch
Cumin seeds: ¼ tsp
Red chili powder: ¼ tsp
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Gram flour: 2 tbsp
Chaat masala: ½ tsp
Cottage cheese (paneer): 40 gms (crumbled)
Salt as per taste
Oil for cooking the koftas
Black pepper as per taste
For the gravy
Onion: 1 (56 gms, chopped)
Tomato: 2 (151 gms, chopped)
Garlic: 1 clove (chopped)
Ginger: a small piece (chopped)
Kasuri methi: ½ tsp
Bay leaf: 1
Black peppercorns: 2
Cloves: 1
Green cardamom: 1
Cinnamon: small stick
Ghee: ½ tbsp.
Cumin seeds: ½ tsp
Red chili powder: ¼ tsp
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Sugar: a pinch
Salt as per taste

Method:
For the koftas:
1. Heat ghee in a pan. Add asafetida and cumin seeds. Fry until cumin seeds change color.
2. Add red chili powder, coriander powder, turmeric powder, chaat masala, and salt. Mix well. Add gram flour and mix well. Roast for about a minute.

3. Now add spinach leaves and mix well. Let it cook until the veggie becomes dry or for about 6-8 minutes. The mixture should be dry enough so that we can mould it into a shape with our hands.

4. Mix together paneer, salt, and black pepper. Make 4 equal balls of it.

5. Similarly, make 4 equal balls of the palak mixture.
6. Take one ball of palak and spread it uniformly. Keep the paneer ball inside it and wrap properly into a big ball. Similarly, make other balls also.

7. Heat an appam pan. Put some oil and place the balls in the cavities. Let them cook from both the sides. You can even deep fry the koftas.

8. Take out the koftas on a plate.
For the gravy:
1. Heat ghee in a pan. Add asafetida and cumin seeds. Let the seeds turn brown.
2. Now add green cardamom, bay leaf, black peppercorn, cloves, and cinnamon stick. Fry for a few seconds.
3. Add ginger and garlic. Fry until the raw smell has gone off.
4. Add onions and fry until translucent.

5. Add red chili powder, turmeric powder, coriander powder, kasuri methi, and salt. Mix well.

6. Add tomatoes and cook until the tomatoes releases oil or they have turned mushy. Add sugar and mix well.

7. Let the mixture cool. Remove the bay leaf and grind the mixture.

8. Strain the mixture.

9. Boil it once. Add fresh cream and mix well.

10. To serve; fill a bowl with gravy. Cut the koftas into halves. Place the kofta inside the gravy and serve immediately.

11. Yummy “Palak Paneer Kofta in makhni gravy” is ready.

Tips:
1. The spinach mixture should be dry enough so that it can be turned into any shape.
2. Be careful while cutting the koftas. These look like “Dhoop Chaav Koftas”; white from inside and dark outside.
3. Put the koftas in the gravy only when you are about to serve the veggie.
4. These koftas are a great starter also. Serve them hot with chutneys, ketchup etc.

See you soon with a new recipe till then Happy Cooking!!!