Paneer Palak kofta

Ingredients

• 2 bunches spinach (Cleaned and finely chopped)
• 1/2 cup breadcrumbs (or to your taste)
• 2 table spoon groundnut oil for deep frying (or mustard oil)
• Salt to taste
• 4-5 finely chopped finely green chillies
• 1 cup grated paneer
• 3 medium size grated onions
• 1 table spoon garlic paste
• 1 table spoon ginger paste
• 4-5 medium sized tomatoes grated
• Few fresh coriander leaves
• 1/4 table spoon turmeric powder
• 1/4 table spoon red chilli powder
• 1 table spoon masala powder (garam masala)

Directions

• Mix chopped spinach and breadcrumbs with salt and chopped chillies
• Divide the spinach mixture into equal sized balls (may be 12-16)
• Stuff grated paneer into these balls also called koftas
• Heat sufficient oil in a frying pan and deep-fry the koftas till golden brown
• Drain onto an absorbent paper
• Heat two table spoon of groundnut oil in a frying pan
• Add onions and fry till they become golden in colour and add ginger and garlic pastes to it
• Cook till oil surfaces and add tomatoes again cook for eight to ten minutes
• Add red chilli powder, turmeric, garam masala powder and salt
• Add half a cup of water after stirring and cooking it for about five to six minutes
• Bring it to a boil and simmer for five minutes on low heat
• Add more water if the gravy is too thick (individual taste and preference)
• Arrange koftas in a serving dish and pour hot gravy on top and serve immediately garnished with chopped coriander, lemon slices and chilly with onion slices