Palak Paneer Kofta Curry

Ingredients:

500gms Spinach (Palak) - finely chopped

2 Pinch Garam Masala

100gm Cottage Cheese

2 tsp Coriander Powder

2 Tsp Curd/Yogurt

1/2 tsp Red Chili Powder

2" Ginger grated

1/2 Tbsp Gram Flour (Besan)

2 Grated small onions

1 Green Chilli

2 Tomato's Paste

2 tsp Fresh finely-chopped Coriander leaves

1/4 tsp Cumin Seeds

1Tbsp Oil

1 tsp Salt

1 Cup Water

1/4 tsp Turmeric Powder

Method:

Heat 2 tsp of oil in a pan.

In hot oil, add Spinach and cook on high flame. Cook Spinach till it's water evaporates. Keep this in mind
that you have to press the Spinach with spatula, to take out its excess water.

Side by side, take a pan and switch ON the gas stove. On medium flame, roast Gram flour till it become
golden brown.

Add the dry spinach in roasted gram flour and mix well.

For the gravy

Heat 1 tbsp of oil in a pan. Add cumin seeds and roast.

Once the cumin seeds crackle, add ginger and fry on medium flame.

After frying ginger for about a minute, add onions.

Fry onions till they become golden brown.

Add tomatoes and cook for about two minutes

Add salt, red chilli powder, coriander powder, garam masala and turmeric and cook for about two minutes
again.

Add water and curd to the gravy and mix well. After a boil, keep the gas stove on low flame for 5 min.

For the kofta

Mash the cottage cheese. Add coriander leaves, green chilli, 1/4 tsp of salt and 1/4 tsp of red chilli powder.
Mix it well.

Take small amount of cottage cheese and make small ball. Repeat the same to make all the balls. Keep
them aside.

Take a small amount of spinach mixture. Spread it on your palm and stretch it enough to accommodate the
cheese ball in it.

Cover the cheese ball with spinach mixture so that the cheese is not visible from anywhere. Give it a round
shape. This is your raw Kofta.

To fry the koftas:

Heat oil in a pan. Add koftas.

Fry on medium flame and sprinkle oil on koftas from sides.

Fry till they become golden brown from all the sides.

Add all the fried koftas in your prepared gravy. After cooking it for about a minute, switch off the stove.

Garnish it with coriander leaves. Enjoy with Naan, Chapati, Parantha.