Spinach Paneer Kofta in potato case

Every day evening it is a big question mark in front of me what to make in the evening as accompaniment  for Chapati.  Thought of making Shaam Savera but did not have enough Spinach with me.  I had little paneer, so thought of making Spinach Paneer Kofta  with tomato gravy.  The final product was very very tasty as all the members in my family enjoyed it though it was bit oily.  (koftas were fried)

So let us have a quick look at the recipe now:

Ingredients:


For Koftas

·       Spinach               1 small bunch

·       Paneer                 Made out of ½ ltr milk

·       Green chilli           1

·       Corn flour            1 tsp

·       Salt                      to taste

·       Garlic/ginger paste- ¼ tsp each

POTATO CASE:

·       Boiled and mashed potatoes – 4 nos

·       Chopped coriander leaves – 1 tbsp

·       Chopped green chilli – 1 tsp

·       Corn flour                   - 1 tsp

·       Salt to taste

·       Corn flour for coating – 3 – 4 tbsp

·       Oil for deep frying

For tomato gravy

Butter                         2 tbsp

Cloves                         4

Green cardamoms       2

Bay leaf                       1

Ginger/garlic paste      ½ tsp each

Green chilli finely chopped 1

Tomato puree              5 medium size tomatoes

Red chilli powder         ½ tbsp

Salt                                   to taste

Sugar                          1 tsp

Kasuri methi               ½ tsp

·     Clean, wash  the spinach and put it in the water for ½ hour to remove the mud if any.

·      Blanch in boiling hot water for two to three minutes and refresh in cold water.

·       Squeeze out water completely  and chop them finely.

·      Mix the spinach, green chillies, paneer,  corn flour, garlic, ginger  paste, salt and divide the same into equal part. ( I could make 10 parts out of it), make balls out of it and keep aside.

· Take potatoes, add the chopped coriander leaves, chopped chilli, 1 tsp corn flour, salt mix well  and divide into 10 parts out of it.

          Take one portion of potato, coat with corn flour and make a cup out of it.  Keep one spinach, paneer ball in it and cover it.

·       Roll them in your hand like a small ball and deep fry one or two at a time and put them in absorbent paper to remove the excess oil. Complete the process for the remaining koftas.

·     

PREPARATION OF GRAVY:

In a deep bottom pan, heat the butter, add the bay leaf, clove,  cardamom.

When it is done add the ginger garlic paste sauté for a minute.

Make the puree out of the tomatoes and add to the ginger garlic paste.

Add salt, chilli powder, garam masala and boil it.

When the tomato puree is cooked (the raw smell should not be there ) add the sugar and cream and switch off the gas. Add the kasuri methi and chopped coriander leaves.

Cut the koftas into halves and serve it with the gravy. Do not boil the koftas with the gravy.

While making koftas always fry one and see that it does not break.  If it breaks, add some corn flour in it for binding.

 SPICE LEVEL : ACCORDING TO YOUR CHOICE adjust.