Monday, January 21, 2013

Kofta Shaam Savera (Spinach koftas Stuffed with Paneer ,cooked in Makhani gravy )






Serving - 2
Ingredients For Koftas:

Fresh Spinach Leaves - 3 medium bunches
Grated Paneer - 1/2 cup
Salt To Taste
Oil - 2 Tablespoons + For Deep Frying
Cumin Seeds - 1 Teaspoon
Garlic, Finely Chopped - 10 to 12 cloves
Green Chilli  , Finely Chopped - 6 to 7
Gram Flour (Besan) -3 Tablespoons
Corn Flour - 1/4 cup  

Ingredients For Makhani  Gravy:
Tomato ,Roughly chopped - 15 Large
Oil - 2 Tablespoons
Garlic , Chopped - 20 Cloves
Salt To Taste
Red Chilli Powder - 3 Teaspoons
Butter - 1/2 cup
Fenugreek Leaves  (Kasuri methi) - 2 Teaspoons
Honey - 2 Teaspoons
Fresh Cream - 8 Tablespoons
Cashew Nut Paste - 3 Tablespoons


Method For Koftas: 
Trim the spinach leaves and blanch them in eight cups of boiling  water for two to three minutes. Drain and refresh under cold water. Squeeze out the excess water, cool and chop finely. Grind it and make smooth paste. Transfer into a deep bowl.
In another bowl mash the paneer with a little salt and  Divide into eight    equal portions and roll into balls.
Heat 2 tablespoons oil in a non stick  pan, add the cumin seeds, garlic and green chillies and sauté.
Add the gram flour and continue to sauté for 1 to 2 minutes. Add the spinach paste and salt sauté, stirring continuously, until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into eight equal portions. 
Take each spinach portion, flatten it on your palm and place a paneer ball in the centre. Gather the edges and shape into a ball. Spread the corn flour in a plate and rolls the stuffed spinach balls in it. Shake off the excess. 
Heat sufficient oil in a kadai. Gently slide in the stuffed spinach balls and deep fry on low heat for 2 to 3 minutes or till golden brown. Drain on absorbent paper.


Method For Makhani Gravy :
Heat 1 tablespoon oil in pan. Add Garlic, Tomatoes and saute for 2 minute on fast flame. Grind Them and make smooth paste.
Take one pan and heat 1 tablespoon oil and add tomatoes paste. Add Red chilli powder, salt. Saute for 2 to 3 minute.
Add butter, cashew nut paste and cook for 1 to 2 minute.
Add dried fenugreek (kasuri methi) and honey to the gravy. Stir and cook for 2 to 3 minutes.
Add cream and cook for 2 minutes. Pour the makhani gravy into serving bowl, cut the koftas and place on the gravy and serve immediately.



                                                  



No comments:

Post a Comment