Saturday, April 5, 2014

Palak Kofta in Makhani Gravy


For Koftas
Paneer                              150 gms
Boiled Spinach                   25 to 30 leaves
Bread Crumbs                    3 bread slices
Cornflour                            1 Tbsp
Ajawain                              1/4 tsp
Red Chilli Powder               1/4 tsp
Oil                                      3 Cups
Garam Masala                    1/4 tsp
Salt                                     1/2 tsp

Method for Koftas
In  a mixing bowl combine boiled and chopped spinach leaves, paneer, bread crumbs, cornflour,salt, ajwain, red chilli powder and garam masala. Mix very well. Prepare koftas from the ready batter and keep aside.
Heat oil in a deep bottom pan. 

Deep fry the koftas till crisp and golden brown in color. Remove and drain on absorbent paper. Keep aside.

For Makhni Gravy
Butter                                 1 Tbsp
Cumin seeds                       1/4 tsp
Tomato Puree                     1 cup
Red chilli Powder                1/2 tsp
Cumin Powder                    1/4tsp
GG Paste                            1/2 Tbsp
Coriander Powder               1 tsp
Tomato Ketchup                  1 Tbsp
Cashew nut Paste                10 Cashew
Cold Milk                            half cup
Fresh Cream                        2 Tbsp
Kasoori Methi                      1 tsp
Garam Masala                      1/4 tsp
Salt                                      to taste

Method for Makhni Gravy
To prepare Makhni gravy heat butter in a pan along with cumin seeds, red chilly powder, coriander powder and ginger garlic paste. Simmer the fire.  Fry for a second. Add tomato puree. Cook for two to three minutes. Add salt and mix. Add Tomato ketchup and cashewnut paste. Cook for 3 to 4 minutes. Add half cup of water. Stir. Add cold milk. Mix. Now add cream. Cook for another two minutes. Switch off the fire. Add garam masala and kasoori methi.
For serving place Palak Koftas in a serving dish and spread gravy. Garnsih with cream and serve hot with roti or nan.