Palak Paneer Kofta in Creamy Tomato Gravy

Ingredients & Substitutes

Instructions

1. 1

   Blanch 200 grams of fresh spinach for 2 minutes, then drain and chop finely.

2. 2

   Crumble 250 grams of paneer into a bowl and mix with the chopped spinach, 2 tablespoons of besan, 1 teaspoon of ginger-garlic paste, 1 finely chopped green chili, 0.5 teaspoon of cumin powder, 0.5 teaspoon of coriander powder, and 0.5 teaspoon of salt, forming small, firm koftas.

3. 3

   Heat 2 cups of oil in a deep pan over medium heat and deep-fry the koftas until golden brown on all sides, then remove and set aside.

4. 4

   In another pan, heat 2 tablespoons of oil or ghee, add 1 teaspoon of cumin seeds, 1 bay leaf, 1 small cinnamon stick, and 2 green cardamom pods, sautéing until fragrant, then add 1 finely chopped medium onion and cook until golden brown.

5. 5

   Add 1 tablespoon of ginger-garlic paste to the pan, cook for 1 minute, then stir in the puréed 3 large tomatoes, 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1 teaspoon of salt, cooking until the oil separates.

6. 6

   Stir in 2 tablespoons of cashew paste and 1 teaspoon of garam masala, adding 0.5 cup of water to achieve desired gravy consistency, and simmer for 5-7 minutes.

7. 7

   Gently add the fried koftas to the simmering gravy and cook for another 2-3 minutes to allow them to absorb the flavors.

8. 8

   Garnish with 2 tablespoons of fresh cream and 2 tablespoons of fresh coriander before serving hot with naan or rice.