Paneer and Spinach Kofta in Cashew Gravy

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 200 grams grated paneer, 1 cup finely chopped blanched spinach, 2 tablespoons all-purpose flour, 1 teaspoon ginger-garlic paste, 0.5 teaspoon green chili paste, and salt to taste, mixing well to form a firm dough.

2. 2

   Divide the kofta mixture into 12-15 small balls and deep-fry them in hot oil until golden brown and cooked through, then set aside on absorbent paper.

3. 3

   Heat 1 tablespoon ghee or oil in a heavy-bottomed pan over medium heat, then add 1 large finely chopped onion and sauté until it turns golden brown.

4. 4

   Stir in 1 teaspoon ginger-garlic paste, 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and 0.5 teaspoon garam masala, cooking for 1 minute until fragrant.

5. 5

   Add 0.5 cup tomato puree and 0.25 cup cashew paste to the pan, cooking for 5-7 minutes, stirring occasionally until the mixture thickens and the oil separates.

6. 6

   Pour in 1 cup of water or vegetable broth, bring the gravy to a simmer, then reduce heat and cook for 10 minutes, allowing the flavors to meld.

7. 7

   Gently add the fried kofta balls to the simmering gravy, stir in 0.25 cup heavy cream, and cook for an additional 2-3 minutes to heat through.

8. 8

   Garnish the Paneer and Spinach Kofta in Cashew Gravy with fresh coriander leaves before serving.