SPINACH COTTAGE CHEESE KOFTA CURRY

INGREDIENTS

Spinach (Palak)    500 gm finely chopped

Cottage Cheese/paneer    100 gm 

Curd/Yoghurt   2 tsp

Ginger   2 " grated

onions   2  small grated

tomatoes    2 Paste

Cumin Seeds   1/4 tsp

Salt   1 tsp or to taste

Turmeric Powder   1/4 tsp

Garam Masala   1/4 tsp

Coriander Powder   2 tsp

Red Chili Powder   1/2 tsp or to taste

gram Flour (Besan)   1/2 tbsp

green chilli   1

Fresh chopped Coriander leaves  2 tsp, finely chopped

Oil   1 tbsp

Water   1 cup

METHOD

Heat 2 tsp of oil in a pan.

In hot oil, add Spinach and cook on high flame till  water evaporates. 

Keep this in mind that you have to press the Spinach with spatula, to take out its excess water.

in another pan 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 for a minute, then add onion.

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 paneer ball with spinach mixture from all sides. Shape it into a round again.

To fry the koftas:

Heat oil in a pan. Add koftas.

Fry on medium flame 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, rice. pulao.

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