Paneer(Cottage Cheese) Recipes Panjabi Tadka

Spinach And Paneer Kofta In Makhani Gravy

Preparation time – 15 to 20 minutes
Cooking time – 25 to 30 minutes

Serving – 2

Ingredients for Koftas:
Grated Paneer – 3 Tablespoons
Potatoes , Boiled , Peeled , Mashed – 1 Cup
Chopped Palak ( Spinach) – 1/2 Cup
Chopped Garlic – 1 Teaspoon
Oil – 1 Teaspoons + For Deep Frying
Chopped Green Chilly – 1
Salt To Taste
Corn flour – 2 to 3 Tablespoons

Method For Kofta: 

Heat 1 teaspoons oil in a pan.  Add 1 Teaspoon garlic and  Chopped green chilli and saute for 1/2 minute. Add Spinach and salt. mix well and cook till dry. Remove from heat and set aside.

To Make Kofta, combine potatoes, salt, grated paneer and corn flour  in a bowl, mix well and divide into equal portions. Stuff each portion with palak stuffing  and shape into balls. Deep fry koftas till golden and drain on absorbent paper.

Ingredients For Makhani Gravy :

Tomatoes Chopped – 500 gm
Garlic Cloves – 5 to 6
Ginger – 1/2 inch
Red Chilli Powder – 2 Tablespoons
Butter – 1/2 Cup
Salt To Taste
Kasuri Methi Powder – 1 Teaspoon
Garam Masala – 1 Teaspoon
Honey – 1 Tablespoon
Fresh Cream – 1/ 4 Cup
cashew nuts (kaju) – 6 to 7
Water – 1 Cup

Method For Makhani Gravy:

Heat pan.  Add tomatoes, garlic, ginger, red chilli powder, butter, cashew nuts and 1 cup water and Stir to mix, cover and cook for 10 to 15 minutes or till tomatoes are soft.

When tomatoes become soften, add salt  to gravy  and mix well. Remove from heat and blend well. strain the gravy back into a deep pan.

Put the pan on medium heat, add kasuri methi powder, garam masala, mix well and bring to a boil.

Add honey and cream. mix well, cook for 1 to 2 minutes. Switch of the flame.

Serve Koftas along with the Makhani Gravy.