Posted by: Jonjon | February 21, 2009

Paneer – Hariyali Koftas – Paneer Koftas in Spinach Gravy 8/10

Paneer – Hariyali Koftas – Paneer Koftas in Spinach Gravy 8/10

February 22 2009


Spinach (2-3 cups for the gravy)
1 tsp cumin seeds
3 tbsp oil
2 tsp each turmeric, red pepper, garam masala, ginger-garlic paste
1/2 onions(finely chopped)
1/2 cup tomato puree
4-6 tbsp heavy whipping cream
salt and lemon juice – to taste
chopped coriander – for garnish

For the koftas
4-5 potatoes – boiled and mashed
5 tbsp grated paneer(cottage cheese)
2 tbsp grated cheese
salt, garam masala powder, lemon juice – to taste
half-cup assorted dry fruits-cashews,almonds and raisins, chopped finely
1/4 cup all-purpose flour

Mash the potatoes for the koftas and add all the spices and lemon juice in it. Mix the grated paneer and cheese together. Now make a small ball with some of the potato mixture. Flatten it a bit to make a small hole in the centre and fill it with the paneer/cheese mix, and put some dry fruit mix in it too. Then roll the ball again so as to make a smooth even oblong-shaped kofta ball. Make as many koftas as you need and store them in the referigerator for some time. Now fill the saucepan with some oil and fry the koftas 2 at a time, after rolling them in the all-purpose flour so that they stay firm and do not disintegrate in the oil.

For the gravy, take some oil, add cumin seeds, ginger-garlic paste and onions and saute for a minute. Then add the dry spices-garam masala, red chilli powder, and turmeric and let them mix with the onions. Now add the tomato puree, salt and let it cook for some time. Boil the spinach and blend it, then add it to the pan. Lower the heat and let it cook with the spices for 5-7 mins. Slowly add the whipped cream and keep stirring continuously till the mixture becomes thick and creamy. Now cook this covered for another 5-10 mins.

When you are ready to serve, arrange the koftas in a serving dish, then pour the gravy on the top, and garnish with shredded cheese or paneer and chopped coriander leaves. Serve hot with chapati, bread or jeera rice!!!

Not really wasting the effort to do it. You get the usual curry flavor, but now subdued even more by spinach. The nuts and raisins in gravy tasted nice as usual, but …what a waste of time. The potatoes weren’t that nice…it was just okay…. It was easy to make the potato patties, because if you make a mistake just pat more potato onto it and then kinda pat it into shape again. I suggest using high temperature oil so the koftas will harden upon touching the oil rather than absorbing the oil slowly. I mean, the fillings are already cooked anyways…the purpose of the deep frying was just to create a crust for the koftas. By the way..what a waste of paneer, you could have easily substituted paneer with either ricotta or cottage cheese.

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