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Spinach balls cooked in Tomato gravy (Day & Night)

  • Recipe
    : Spinach balls cooked in Tomato gravy (Day & Night)
  • Serving
    : 4 Persons
  • Preparation Time
    : 40 min
Ingredients
For the koftas
  • 4 cups Fresh spinach leaves
  • 1 cup grated cottage cheese or paneer
  • Salt
  • Pinch of cardamom powder
  • Green chili finely chopped
  • 4 tbsp gram flour
  • 1/4 tsp of turmeric powder
  • Oil for frying2 tbsp of corn starch powder
For the makhani gravy
  • 250 ml of KDD thick tomato paste
  • 2 medium sized onions sautéed with 8 cashews and blended to a smooth paste
  • 2 tbsp of oil
  • 4 cardamom
  • Salt
  • 1/2 tbsp of red Kashmiri chili powder
  • 1/2 tbsp of turmeric powder
  • 1/2 tbsp of coriander powder
  • 50 gms of KDD butter
  • 250 ml of KDD liquid cream
Preparation
For the koftas
  1. Blanch the spinach leaves in water for two to three minutes. Drain and add cold water to retain the colour of the leaves.
  2. Squeeze the excess water, cool and chop finely, transfer into a deep bowl.
  3. In another bowl add the paneer and a pinch of cardamom powder.
  4. Divide into eight equal portions and roll into balls.
  5. Heat 2 tsp of oil in a non stick pan ,add the cumin seeds. Add gram flour and sauté for 2 minutes.
  6. Add the spinach and salt sauté it by stirring continuously, until the mixture is dry and begins to leave the sides of the pan.
  7. Add the turmeric and stir and let the mixture cool.
  8. Divide this also in eight equal portion.
  9. Take each portion of spinach, flatten it on your palm and place a panner ball in the centre.
  10. Gather the edges and shape it into the ball. Roll these balls in cornstarch powder.
  11. Heat oil in a kadhai.
  12. Gently slide the stuffed spinach balls two at time and deep fry till golden brown.
  13. Drain on absorbent paper.
For the gravy
  1. Heat oil and butter in a pan and crackle the cumin seeds.
  2. Add the onion paste and tomato paste to this.
  3. Mix red Kashmiri chili powder, turmeric powder and coriander powder.
  4. Cook till oil comes on the sides.
  5. Pour the makhni gravy in a bowl.
  6. Cut the koftas in halves and place them in the dish.
  7. Sprinkle fresh green coriander and serve.
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