Spinach Kofta Curry(Shaam Savera)

Name: Spinach Kofta Curry(Shaam Savera)
Cuisine: Indian
Ingredients: 500 gm palak; 5 tomatoes; 100 gm Panner; Salt to taste; pinch Green cardamom powder; 2 tbsp oil; 1 tbsp Cumin seeds; 10-12 cloves Garlic finely chopped; 6-7 Green chilli finely chopped; 1 tbsp Besan; 1/4 tbsp Haldi powder; 1/4 cup Conflour; For Makhani gravy; 2 Tomato chopped; 2 tbsp Oil; 1-2 Green cardamom; 15 Garlic chopped; Salt to taste; 2 tbsp Red chilli powder; 2 tbsp Butter; 2 tbsp Kasuri methi; 1 tbsp Honey; 4 tbsp Fresh cream

Rajeshree Shah (Homechef), Gujarat @cook_914164

Cooking is my love .l loves to makes healthy and yummy food dishes for my family.

Spinach Kofta cooked in tomato gravy.
#Curry
Shaam Savera

Rajeshree Shah (Homechef), Gujarat @cook_914164

Cooking is my love .l loves to makes healthy and yummy food dishes for my family.

Spinach Kofta cooked in tomato gravy.
#Curry
Shaam Savera

Saved

Ingredients

500 gmpalak
5tomatoes
100 gmPanner
Salt to taste
pinchGreen cardamom powder
2 tbsp oil
1 tbspCumin seeds
10-12 clovesGarlic finely chopped
6-7Green chilli finely chopped
1 tbspBesan
1/4 tbspHaldi powder
1/4 cupConflour
For Makhani gravy
2Tomato chopped
2 tbspOil
1-2Green cardamom
15Garlic chopped
Salt to taste
2 tbspRed chilli powder
2 tbspButter
2 tbspKasuri methi
1 tbspHoney
4 tbspFresh cream

Saved

Steps

1

Trim the spinach leaves and blanch them in boiling water for three minutes. Drain and refresh under cold water.
2

Squeeze out the excess water, cool and chop finat. Transfer in to a deep bowl In another bowl mash the panner with a little salt and a pinch of green cardamom powder Divide into 5-equal portions and roll into balls.
3

Heat two tbsp oil in anon stick pan, add cumin seeds, garlic and green chilli and saute for one minute. Add haldi powder tstir
4

Add spinach and salt saute, stirring continually Divide into 5-equal portions till smooth
5

Heat oil in a pan add butter and cook for some more time Take each spinach portion, flatten it on your palm and place a Panner ball in the center. Gather the edges and shape into a ball. Spread the cornstarch in a plate and rolls the stuffed spinach balls in it.
6

Heat sufficient oil in a kadai. Gently side in a stuffed spinach balls, two at a time and deep fry on low heat for three minutes or till golden brown. Drain on absorbent papers.
7

Add the dried kasuri methi leaves and honey to the gravy. Stir and cook for five minutes. Add cream and cook for two minutes. Pour the makhani gravy into a serving bowl, halve the Koftas and place on the gravy and serve immediately.
8

Enjoy
9

Thanks