Pudina Palak Paneer Kofta
Ingredients:
Cooking time :25 min. Serving : 6 persons
For the Koftas
Spinach 250 gm.(Chopped) Paneer 100 gm.
Onion 1 (Finely Chopped) Potatoes 100 gm.
Tomatoes 2 CornFlour 25 gm.(2 tbsp.)
Ginger small piece Salt 1/2 tsp.
Mint Leaves a big bunch Coriander powder 1/2 tsp.
Milk 3/4 Cup Red Chilli powder 1/4 tsp.
Green Chillies 4 White pepper powder 1/4 tsp.
Salt 3/4 - 1 tsp.(taste) Frozen butter 20 gm.
Coriander Powder 1 tsp. Coriander leaves 1 tsp.
Cardamoms 4 green(Powder) Kishmish 20
Cream 1/4 Cup Oil for Fry
Oil 2 tbsp.
For garnishing
Cream 2 tbsp.
Coriander leaves 1 1/2 tbsp.
Method to prepare the koftas:
Pass through a grater the paneer and boiled potatoes properly.
Mix the 2. Add cornflour, salt, white pepper powder, red chilli,
coriander powder and chopped coriander leaves and knead well.
Make small lemon-sized balls of this mixture. Make a hole in the
center of each and put in a kishmish and one very small cube of butter. Reshape and fry on medium heat till light brown.
Wash the spinach and chop and cook till tender. Strain away the excess water. Add green chillies and washed mint leaves and grind. Blanch the tomatoes and pass through a strainer.
Heat oil in a pan, fry the finely chopped onion and grated ginger till light brown. Add coriander powder and tomato pulp and fry well sprinkling water 2-3 times on it.
When the oil begins to separate add mashed spinach, koftas, salt, 3/4 cup milk, cardamom powder and cream and mix well.
If required, add water and allow to simmer on a low flame for about 8 -10 minutes. Take off the fire and fire and allow to stand for half an hour to soften the koftas. Serve at lunch or dinner, garnished with cream and chopped leaves.
---Krishna Verma.
