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Pudina Palak Paneer Kofta
   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.