Ingredients & Substitutes

Instructions

1. 1

   Combine 200 grams of crumbled paneer, 1 cup of finely chopped fresh spinach, 2 tablespoons of all-purpose flour, 1 teaspoon of minced green chilies, 1 teaspoon of ginger-garlic paste, 0.5 teaspoon of cumin powder, and 0.5 teaspoon of salt in a large bowl, then mix well and form into 12 small balls.

2. 2

   Heat 2 cups of oil in a deep pan over medium heat, then carefully deep-fry the paneer and spinach kofta balls until they are golden brown on all sides, removing them with a slotted spoon and placing them on paper towels to drain excess oil.

3. 3

   In a separate pan, heat 2 tablespoons of ghee or butter over medium heat, then add 1 large finely chopped onion and sauté until it turns translucent, approximately 5-7 minutes.

4. 4

   Add 1 tablespoon of ginger-garlic paste to the pan and cook for 1 minute until fragrant, then stir in 2 medium pureed tomatoes, 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1 teaspoon of salt, cooking for 8-10 minutes until the oil separates.

5. 5

   Blend 0.25 cup of soaked cashews with 1 cup of water to a smooth paste, then add this cashew paste and 1 teaspoon of garam masala to the tomato mixture, cooking for another 5 minutes while stirring continuously.

6. 6

   Pour in 0.5 cup of heavy cream and the saffron strands soaked in 2 tablespoons of warm milk, mixing thoroughly and bringing the sauce to a gentle simmer for 3-5 minutes, ensuring it does not boil vigorously.

7. 7

   Gently place the fried paneer and spinach kofta into the simmering saffron cream sauce, allowing them to absorb the flavors for 5 minutes over low heat before serving.

8. 8

   Garnish the dish with 2 tablespoons of fresh chopped cilantro before serving hot with rice or naan bread.