Palak Paneer kofta with papad paratha

 
Ingredients & methods of Palak Paneer kofta with papad paratha

    Ingredients for Palak(Spinach) Paneer kofta
    ½ kg finely chopped spinach
    250 gm grated paneer
    6 table spoons finely chopped onion
    3 table spoons chopped garlic
    1 tea spoon red chilly powder
    ½ tea spoon garam masala
    ½ tea spoon chopped green chilly
    ½ tea spoon dhaniya powder
    3 table spoons chopped cilantro
    salt to taste
    2 table spoons oil+ for frying
    2 table spoons corn flour
    4 table spoons water

    In a bowl add the grated paneer, 3 table spoons chopped onion, 2 table spoons chopped garlic, garam masala, red chilly powder, salt and cilantro. Mix well and make small balls.

    In a pan add oil, 3 table spoons chopped onions, 1 table spoon chopped garlic and sauté well. Add chopped spinach, pinch of red chilly powder, dhaniya powder, green chilly and salt. Sauté for a minute and switch of the flame.

    In a bowl add the corn flour and water and mix well. Dip the paneer balls in the corn flour mix and quote well with the spinach mixture. Kindly see the video. Heat the oil for frying and fry the balls for a minute on high flame. Take it out on a tissue paper and let the extra oil soak.

    Ingredients for Gravy
    ½ cup cashew nuts
    2 table spoons oil
    2 bay leaves
    3 table spoons chopped onion
    2 table spoons ginger garlic paste
    1 tea spoon red chilly powder
    1 tea spoon green chilly
    1 tea spoon turmeric powder
    1 tea spoon dhaniya(coriander) powder
    1 tea spoon garam masala
    1 cup tomato puree
    ½ tea spoon kasuri methi
    salt to taste
    2 cups hot water
    In a bowl add cashew nuts and a cup of warm water. Keep it for 15 minutes. Put it in a blender and make a nice puree.

    In a pan add oil, bay leaves, chopped onions and sauté for a minute. Add ginger garlic paste and sauté for a minute again. Add red chilly powder, green chilly, turmeric, dhaniya(coriander) powder and garam masala. Sauté again for a minute. Add tomato puree and cook for 2 minutes on a slow flame. Add salt and 1 cup of warm water and cook for a minute. Add the cashew cream and cook till it boils. Add kasuri methi.
    Ingredients for Papad paratha:
    2 roasted Papad
    2 table spoons chopped onion
    1 tea spoon chopped green chilly
    1 table spoon chopped garlic
    2 table spoons chopped onion
    pinch of salt
    ½ tea spoon red chilly powder
    pinch of garam masala
    2 table spoons chopped cilantro
    Atta for paratha
    ghee/ butter
    In a bowl add the papad and mash it with hand. Add chopped onion, garlic, green chili, chili powder, garam masala, cilantro and salt. Mix well.

    Stuff this in the paratha and on a pan cook with either ghee or butter.

    Assembling of the dish:
    In a bowl add the palak paneer kofta and add the steaming hot gravy on it. Garnish with a table spoon of cashew cream and cilantro. Serve with the papad paratha and green chilly pickle.

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