Paneer and Spinach Kofta in Cashew Gravy

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 250 grams crumbled paneer, 1 cup finely chopped spinach, 1 medium mashed potato, 1 finely chopped green chili, 1 teaspoon ginger-garlic paste, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 2 tablespoons all-purpose flour, and 1/2 teaspoon salt.

2. 2

   Mix all kofta ingredients thoroughly and form into small, uniform balls.

3. 3

   Heat oil for deep frying in a deep pan over medium-high heat, then carefully fry the paneer and spinach kofta balls until golden brown and cooked through, ensuring not to overcrowd the pan; set aside on absorbent paper.

4. 4

   For the gravy, heat 2 tablespoons oil or ghee in a separate pan over medium heat, then add 1 large finely chopped onion and sauté until translucent.

5. 5

   Add 1 tablespoon ginger-garlic paste, 1/2 teaspoon turmeric powder, and 1 teaspoon red chili powder to the pan, cooking for 1 minute until fragrant.

6. 6

   Stir in 2 pureed medium tomatoes and 1 teaspoon salt, cooking until the oil separates from the mixture, which usually takes about 5-7 minutes.

7. 7

   Blend 1/4 cup soaked cashews with a little water to form a smooth paste, then add this cashew paste, 1 cup water, 1/2 teaspoon garam masala, 1 teaspoon Kasuri Methi, and 1/4 cup cream (if using) to the gravy, simmering for 5-8 minutes until the gravy thickens.

8. 8

   Gently add the fried paneer and spinach kofta balls to the simmering gravy just before serving, allowing them to absorb the flavors for 2-3 minutes.