Shaam Savera - Paneer Balls in Green Cocoons !!

Name: Shaam Savera - Paneer Balls in Green Cocoons !!
Cuisine: American
Ingredients: as required Water for boiling; for Palak Kofta :; 1 tbsp Oil; 1/2 tsp Jeera; 1 tbsp Ginger Garlic Paste; as required Prepared Palak Puree; to taste Salt; 1/4 tsp Black Pepper Powder; 1 tbsp Dhania Jeera Powder; 1/4 tsp Red Chilli Powder; 1 tbsp Masala Milk Powder; 8-9 tbsp Besan; for Paneer Kofta :; 150 gms Paneer (grated); 1 big Boiled Potato (smashed); to taste Salt; 1 tsp Dhania Jeera Powder; 1 tsp Red Chilli Powder; 1 tsp Masala Milk Powder; 1/2 tsp Black Pepper Powder; 2 tbsp Corn Flour; Pinch Cinnamon Powder; For Paste :; 1 tsp Ghee; 1/2 tsp Jeera; 2 medium sized Onions (roughly chopped); 3 medium sized Tomatoes (roughly chopped); 5-6 Garlic Cloves (roughly chopped); 1/2 inch Ginger Piece (roughly chopped); 7-8 Cashew Nuts

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

#mysterybox1
#ingredient - Palak

Each bite gives layers of flavour, one at a time.

#mysterybox1
#ingredient - Palak

Each bite gives layers of flavour, one at a time.

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

#mysterybox1
#ingredient - Palak

Each bite gives layers of flavour, one at a time.

#mysterybox1
#ingredient - Palak

Each bite gives layers of flavour, one at a time.

Saved

Ingredients

as requiredWater for boiling
forPalak Kofta :
1 tbspOil
1/2 tspJeera
1 tbspGinger Garlic Paste
as requiredPrepared Palak Puree
to tasteSalt
1/4 tspBlack Pepper Powder
1 tbspDhania Jeera Powder
1/4 tspRed Chilli Powder
1 tbspMasala Milk Powder
8-9 tbspBesan
forPaneer Kofta :
150 gmsPaneer (grated)
1big Boiled Potato (smashed)
to tasteSalt
1 tspDhania Jeera Powder
1 tspRed Chilli Powder
1 tspMasala Milk Powder
1/2 tspBlack Pepper Powder
2 tbspCorn Flour
PinchCinnamon Powder
ForPaste :
1 tspGhee
1/2 tspJeera
2medium sized Onions (roughly chopped)
3medium sized Tomatoes (roughly chopped)
5-6Garlic Cloves (roughly chopped)
1/2 inchGinger Piece (roughly chopped)
7-8Cashew Nuts
to tasteSalt
2 tspDhania Jeera Powder
1 tspRed Chilli Powder
1/2 tspGaram Masala
as requiredWater
otherIngredients :
2 tbspGhee
1/2 tspOil
1Tej Patta
2Cardamom Pods
to tasteSalt
1/2 tspGaram Masala
1 tspKasuri Meethi
1 tspSugar
2-3 tbspFresh Cream
as requiredOil for frying
as neededMaida for coating
as requiredFresh Cream, Grated Paneer and Coriander Leaves for garnishing

Saved

Steps

1

Palak Puree : Boil water in big vessel on high flame. When it comes to a boil, add washed palak. Boil for 2 to 3 mins. Switch off the flame and immediately put palak in ice cold water. Keep for sometime, drain water and make paste of palak without adding water. Palak Puree is ready.
2

Palak Dough : In a pan, heat up the oil on low flame. Add jeera and ginger garlic paste. Then add prepared palak puree. Mix well and add salt, black pepper powder, dhania jeera powder, red chilli powder and masala milk powder. Mix all well and cook for 2 to 3 mins. Then add besan, 1 tbsp at a time and stir continuously. Make sure there are no lumps. Cook till it thickens. Remove in plate and allow it to cool completely.
3

Paneer Dough : Mix all the ingredients listed for paneer kofta. Mix well and knead for sometime to make soft dough.
Make lemon sized balls from paneer mixture and keep aside.
4

Take one small ball sized portion from prepared palak dough. Make smooth ball and flatten with hand. Keep one paneer ball in it. Gently cover paneer ball with palak from all sides to form ball. Roll properly gently with hands and make balls. Repeat same process to make all the balls. Gently coat with maida and deep fry till it turns golden brown in colour. Keep aside to cool. Once it cools, cut each ball in 2 pieces.
5

Paste : In a pan, heat ghee on low flame. Add jeera and then add onions. Saute till it turns translucent. Add ginger and garlic. Saute for a minute and then add cashew nuts and then add tomatoes. Mix all well and cook for 2 to 3 mins. Then add salt, dhaniya jeera powder, red chilli powder and garam masala. Mix well and add water. Mix well, cover and cook further for 7 to 8 mins stirring in between. Switch off the flame and let it cool and make a smooth paste using mixer grinder jar.
6

Gravy : In a pan, heat ghee and oil on low flame. Add tej patta and cardamom pods. Strain and add prepared paste. Mix properly and cook for 5 to 6 mins, stirring in between. Add water as required to adjust the consistency. Cook for 2 to 3 mins. Then add salt, garam masala, kasuri meethi and sugar. Mix all well and cook for a minute. Add fresh cream, mix well and switch off the flame.
7

Serving : Put prepared gravy in serving plate. Arrange prepared Palak Paneer Ball halves on gravy. Garnish with fresh cream, grated paneer and coriander leaves. Serve hot with Naan, Tandoori Roti or Fulka Roti.