Recipe of Tricolour Palak Paneer Makhani Gravy by Chef Roopa Nabar, TTK Prestige

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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