Thursday, 3 March 2016

Palak Paneer Kofta

                                      PALAK PANEER KOFTA

Preparation Time-10 min
Cooking Time- 20 min.
Serve- 4-6 person


·          2 bunches Blanched spinach squeezed and chopped

·         Bread crumbs 1/4 cup

·         Salt to taste

·         Green chillies finely chopped 4-5

·         Paneer (cottage cheese) 1 cup

·         Oil 2 tablespoons

·         3 Finally chopped Onions  or onion patse

·         Ginger and garlic paste 1 ½tbspn

·         2 medium Tomatoes chopped

·         Red chilli powder 1/4 teaspoon

·         Turmeric powder 1/4 teaspoon

·         Garam masala powder 1 teaspoon

·         Some Fresh coriander leaves chopped


Mix chopped spinach and breadcrumbs with salt and chopped chillies. 

Divide the spinach mixture into sixteen equal sized balls. Stuff grated paneer into them.

Heat  oil for frying in a pan or kadai.

Deep-fry the koftas till golden brown. Drain onto an tissue paper.

Heat two tablespoon of oil in a pan or kadai. Add onions and fry till golden in colour. 

Add ginger and garlic pastes. Cook till oil surfaces.

Add tomatoes and cook for eight to ten minutes.

 Add red chilli powder, turmeric, garam masala powder and salt. Stir and cook for about 5-6 minutes.

Add one  cup of water. Bring it to a boil and simmer for five minutes on low flame.

 Add more water if  gravy is too thick.(as par your required)

Arrange all koftas in a serving dish and pour hot gravy on top and serve.

 Garnished with chopped coriander.

Serve with Rice or chapatti .


No comments:

Post a Comment

Aloo-Matar-Gobhi Gravy

Aloo-Matar-Gobhi Gravy- Aloo-Matar-Gobhi gravy is famous in UP, Bihar, and Punjab. This is made from potato, matar and gobhi with oni...