Paneer Koftes in Spinach Gravy

Paneer Koftes in Spinach Gravy - Vidya Pai

Recipe By: Tarla Dalal

Ingredients
For The Koftas
1 cup grated fresh paneer (cottage cheese)
3 tbsp plain flour (maida)
1 1/2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
2 pinches of baking soda
salt to taste

To Be Ground Into A Paste For The Spinach Gravy
1 tbsp grated fresh coconut
1 tbsp chopped cashewnuts (kaju)
1 tbsp poppy seeds (khus-khus)
4 garlic (lehsun) cloves
2 green chillies
25 mm (1”) ginger (adrak)
1 tsp aniseeds (vilayati saunf)
2 tbsp water

For The Spinach Gravy
2 cups finely chopped spinach (palak)
1 tbsp ghee
1 tbsp oil
1/2 cup fresh curds (dahi) combined with 1 tsp cornflour
1 tsp sugar
2 tbsp milk
salt to taste

Method
For the koftas

Combine all the ingredients in a bowl and mix well.
Divide the mixture into 12 equal portions and roll out each portion into a round ball.
Arrange the balls on a microwave-safe dish and microwave on high for 1 minute.

For the spinach gravy

Combine the spinach with 2 tbsp of water in a microwave-safe bowl and microwave on high for 1 minute.
Blend the blanched spinach along with ¼ cup of water in a mixer and keep aside.
Combine the ghee and oil in a microwave-safe bowl and microwave on high for 1 minute.
Add the curds and cornflour mixture, mix well and microwave on high for 1 minute.
Add the spinach purée, ground paste, sugar, milk and salt, mix well and microwave on high for 2 minutes. Keep aside.

How to proceed

Just before serving, add the prepared koftas to the spinach gravy, mix gently and microwave on high for 1 minute.
Serve immediately.