TRICOLOUR PALAK PANEER MAKHANI GRAVY
Ingredients:
For Kofta: 1 bunch spinach
½ cup grated paneer
½ cup grated carrot
2 tablespoons corn flour
2 tablespoons besan
½ tsp chilli powder
¼ tsp pepper powder
¼ tsp cardamom powder
½ tsp garam masala
Oil for frying
Salt to taste
For Gravy: 1 onion roughly chopped
2 tomatoes roughly chopped
1 tsp ginger paste
10 cashews
1 green chilli
1 tsp red chilli powder
½ tsp garam masala
1 tablespoon butter
3 tablespoons cream
Salt to taste
Method:
For Kofta:
1st layer: take grated carrot, squeeze extra water, add salt, little pepper powder, little corn flour. Mix and make small balls.
2nd layer: take grated paneer, salt, corn flour, cardamom powder, black pepper powder. Mix and make balls and keep.
3rd layer: boil spinach in Durastone Kadai for 4 minutes, rinse in cold water and cut finely. Add gram flour, remaining spices, salt and mix well.
To make koftas, divide each of the above layers into 6 balls. Take paneer ball, flatten it, place carrot ball in it and close properly.
Take spinach ball, flatten it, keep paneer ball into it and close firmly into a round ball.
Heat oil in Omega Deluxe Granite Kadai and fry the koftas till brown and crisp approximately 2 – 3 minutes. Set aside. When cool cut into half with sharp knife.
For Gravy: Take half the butter in Durastone kadai, add onions, tomatoes, cashews, green chilli, ginger, sauté on high heat for a minute. Cool and grind into a paste using Endura Mixer Grinder.
In Omega Deluxe Granite Kadai, heat remaining butter, add above paste, add spices and cook for a minute on medium flame. Add salt, fresh cream, put off the flame. Place the cut koftas into the gravy and serve.
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