Ingredients & Substitutes

Instructions

1. 1

   Boil 2 medium potatoes until tender, then peel and mash them thoroughly.

2. 2

   Grate 250 grams of paneer and finely chop 200 grams of fresh spinach, then combine them with the mashed potatoes, 3 tablespoons of gram flour, 1 teaspoon of ginger-garlic paste, 1 finely chopped green chili, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 0.5 teaspoon of turmeric powder, and 1 teaspoon of salt in a large bowl.

3. 3

   Form the mixture into 12-15 small, round koftas and deep-fry them in 2 cups of hot oil over medium heat until golden brown, then drain excess oil on paper towels.

4. 4

   In a separate pan, heat 2 tablespoons of oil and sauté 1 large finely chopped onion until translucent, then add 2 pureed medium tomatoes and cook for 5 minutes until the mixture thickens slightly.

5. 5

   Stir in 0.5 teaspoon of garam masala, 2 tablespoons of cashew paste, and the pinch of saffron strands soaked in 2 tablespoons of warm milk, then cook for 2 minutes.

6. 6

   Add 1 cup of water and 0.5 cup of fresh cream to the sauce, bring it to a gentle simmer, and cook for 5-7 minutes until the sauce achieves your desired consistency.

7. 7

   Gently add the fried paneer and spinach koftas to the simmering saffron cream sauce, allowing them to absorb the flavors for 3-5 minutes, and garnish with fresh coriander before serving.