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