Views: Stuffed Palak Kofta in makhani Gravy | Shaam Savera

Shaam Savera Stuffed Palak Kofta : I am following Sanjeev Kapoor's Recipe.It's Very Yummy It's my 4th or 5th time, It's little time Consuming but Occasionally we can make it. 

Prepartion Time      30 Min.
Cooking Time          30 Min.
Serving                    4
Ingredients
For koftas
•Fresh spinach leaves (palak) 3 medium bunches
•Cottage cheese (paneer),grated 1/2 cup

(Can make Paneer at Home also
Milk                1/2 ltr
Lemon Juice 1 tbsp)

•Salt                                       1 1/2 tsp
•Green cardamom powder         a pinch
•Oil                                        2 tbsp + for deep-frying
•Cumin seeds                          1 tsp
•Garlic,finely chopped               6-7 cloves
•Green chilli,finely chopped       3-4
•Gram flour (besan)                 3 tbsp
•Turmeric powder                    1/4 tsp
•Cornflour/ corn starch             1/4 cup


Makhani gravy

•Tomato,roughly chopped   10 large
•Oil                                 4 tbsp
•Green cardamom              6-7
•Garlic,chopped                 7-8 cloves
•Salt                                1 1/2 tsp
•Red chilli powder   2 1/2 tsp
•Butter 1/4 cup
•Fenugreek leaves (methi),
 roasted and powdered         2 tsp
•Butter                              2 tbsp                        
•Honey                              3 tsp
•Fresh cream                      4-5 tbsp

Method

Trim and cut the spinach leaves and blanch them in eight cups of boiling water for two to three minutes.
 Drain and refresh under cold water. Squeeze out the excess water, cool and grind it. 

Bring milk to a boil, then add lemon juice. The milk will start curdling and the water will separate  keep stirring to avoid burning at the bottom and until the water completely sepearte. Switch off. Collect the paneer and transfer it to a muslin cloth,wash it well with water to get rid of the sour taste of lemon
                               


Then tie and hang it for at least  30 mins for all the remaining water to get strained.
Squeeze excess water. (But I squeeze by hand)In another bowl mash the paneer with a little salt and a pinch of green cardamom powder. Make small ball with paneer mixture

Heat two tbsp oil in a non stick shallow pan, add the cumin seeds, garlic and green chillies and sauté. 

Add the gram flour and continue to sauté for one to two minutes. Add the turmeric powder and stir. 
Add the spinach and salt sauté, stirring continuously, until the mixture is dry and begins to leave the sides of the pan.

Set aside to cool. Make little big ball  and 
Take each spinach ball flatten it on your palm and place a paneer 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. Heat sufficient oil in a kadai. 
Gently slide in the stuffed spinach balls, and deep fry on low heat for two to three minutes or till golden brown.
 Drain on absorbent paper. 

For the makhni gravy puree the tomatoes till smooth. 
Heat the oil in a deep non stick pan. Add the cardamoms and sauté for one minute or till fragrant. Add the garlic and sauté for one minute.
Add the tomato puree and salt and mix well. Add the red chilli powder and cook for fifteen minutes or till the raw flavour of tomatoes disappear. Add the butter and cook for some more time

. Add the dried fenugreek leaves and honey to the gravy. 
Stir and cook for five minutes more. Add the cream and cook for two minutes more.Halve The Kofta.

 Pour the makhni gravy into a serving bowl, halve the koftas and place on the gravy and serve immediately with roti or naan. 

Some Notes
Before frying all the koftas, fry one and check if it is breaking. If it breaks, add some more sautéd  gram flour to the spinach mixture.
In place of Paneer can use mashed Potatoes also.
To make Jain Gravy place of garlic can use cashwnut and poopy seeds.

Thanks for Reading and Humbly Welcome for your Suggestions.