Palak Paneer Kofta

There was fresh palak leaves at home, using it I want to prepare something delicious on behalf of bandh as all restaurants were closed that day. I got this recipe from a cooking program and did little changes to it, so here is my palak paneer kofta, its very suitable for roti, chapathis. It was so good that I prepared enough quantity but everything finished for breakfast itself. I felt very happy that everyone at home loved to have it again.

Preparation time: 30mins

Cooking time: 20mins

Serves: 6

Ingredients:  

100gms Paneer (Grate and keep aside)

2 bunch Spinach (Palak) leaves

3 big Potatoes (boil, peel the skin and grate)

3 big Tomatoes

4 green chillies

1 inch long Ginger

2 bay leaves

10 Cashews

3 tsp Rice flour

3 tsp Basin

2 tsp red Chilly powder

2tsp Garam masala

1tsp Jeera

½ tsp Sugar

1 tsp unsalted Butter

Salt

Water

Procedure:

Wash spinach leaves thoroughly and strain them.

Take a frying pan, fry the spinach leaves till all the leaves shrink.

For Kofta:

1.     Take a bowl add grated paneer, grated potatoes, red chilly powder, 1tsp garam masala powder, rice flour, basin, 1/4^th part of fried spinach and required amount of salt, mix well and make lemon sized balls.

2.     For deep fry, keep a kadai with oil to heat, add some 5 balls at a time and fry till they turns golden brown.

3.     Follow the same for all balls, keep them aside.

For Gravy:

1.     Grind tomatoes and ginger into fine paste take it out, then grind spinach, green chillies, cashew into fine paste.

2.     Keep a pan to heat add butter followed by jeera and bay leaves sauté it.

3.     Add the tomato ground paste and fry till it changes its color then add spinach paste stir continuously for 3 mins.

4.     Later add 1tsp garam masala, sugar and salt, mix well and fry for 3 mins (add little water if gravy is more thick).

Palak Paneer Kofta:

1.     Before serving add kofta’s into hot gravy and serve with roti or chapathi.

2.  Delicious and finger licking palak paneer kofta is ready.