| Recipe Name:
Paneer palak koftas in makhani gravy |
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| Category:
Gravy Varieties |
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| Prep Time |
Cook Time |
Serves |
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4 |
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Ingredients: |
| Spinach (palak) blanched. drained and chopped |
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1/2 cup |
| Paneer (grated) low fat paneer made from skimmed milk |
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1/2 cup |
| Rice flour |
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3 tsp |
| Green chilli finely chopped |
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| Salt to taste |
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| For the makhani gravy: |
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| Tomatoes (chopped) |
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3 cups |
| Onions (chopped) |
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1/2 cup |
| Garlic, ginger chopped |
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| Cloves |
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2 |
| Cinnamon |
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a small piece |
| Cumin seeds |
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1/2 tsp |
| Fenugreek seeds |
|
1/2 tsp |
| Chilli powder |
|
1tsp |
| Cornflour |
|
1/2 tsp |
| Red pumpkin chopped |
|
1/2 cup |
| Salt to taste |
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| Oil |
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1tsp |
| Milk (low fat/skimmed) |
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1/2 cup |
| Coriander to garnish |
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Method: |
For the paneer koftas:
- Combine all the ingredients in a bowl and mix well. Divide the mixture into 12 equal portions, shape each into an even sized round. Steam the koftas for 4-5 minutes. keep aside till required.
For the makhani gravy:
- Combine the tomatoes, onion, garlic, ginger, cloves, cinnamon and red pumpkin with ¾ cup water and cook over a slow flame till the vegetables are soft.
- Allow the mixture to cool completely. Remove the cinnamon and cloves and discard them.
- Blend the tomato mixture to a smooth puree.
- Heat the oil in a non-stick pan and add the cumin seeds. When the seeds crackle, add the kasuri methi and chilli powder and sauté for a few seconds.
- Add 1 tbsp of water if the chilli powder begins to burn. Add the pureed tomato mixture, sugar and salt and bring to boil. Dissolve the corn flour in the milk and add it to the prepared gravy. Simmer for a few minutes till the gravy thickens.
- Just before serving, slide the koftas into the gravy, garnish with coriander.
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