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Other Recipes  
Pickled Potatoes  
Spicy Spinach  
Tandoori Baby Corn  
Yummy Brinjal  
Palak Aur Paneer Ke Kofte  
Labra - Mixed Vegetable Dish  
Besani Sev  
Corn Chaat  
Paneer Chilly  
Poha-Bread Style  
Corn Fritters  
 

Palak aur Paneer ke kofte


Palak koftas stuffed with paneer and served with a onion-tomato gravy

Preparation Time: 20 mins
Cooking Time: 15 mins
Serves: 2


Ingredients

  • 2 bunches spinach (blanched, squeezed and finely chopped)
  • cup breadcrumbs
  • Salt to taste
  • 4-5 finely chopped finely green chillies
  • 1 cup paneer grated
  • 2 tbsps mustard oil for deep frying
  • 3 medium size onions grated
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 4 medium size grated tomatoes
  • tsp turmeric powder
  • tsp red chilli powder
  • 1 tsp garam masala powder
  • Fresh coriander leaves

Directions

  • Mix chopped spinach and breadcrumbs with salt and chopped chillies.
  • Divide the spinach mixture into sixteen equal sized balls.
  • Stuff grated paneer into them.
  • Heat sufficient oil in a frying pan and deep-fry the koftas till golden brown.
  • Drain onto an absorbent paper.
  • Heat two tbsp of oil in a frying pan.
  • Add onions and fry till golden in colour.
  • Add ginger and garlic pastes.
  • Cook till oil surfaces.
  • Add tomatoes and cook for eight to ten minutes.
  • Add red chilli powder, turmeric, garam masala powder and salt.
  • Stir and cook for about five to six minutes.
  • Add half a cup of water.
  • Bring it to a boil and simmer for five minutes on low heat.
  • Add more water if the gravy is too thick.
  • Arrange koftas in a serving dish and pour hot gravy on top and serve immediately garnished with chopped coriander.