Colourful Kofte stuffed with paneer in gravy

 Ingredients

1 small Beetroot  

4 Cup Palak / spinach

2 inch Turmeric  

400 gm Cottage cheese/paneer

1 medium Tomato  

1 small Onion

1 Cup Coriander leaves  

1/2 Cup Cashews

1 tsp Kasturi methi  

1 tbsp Cumin seeds

2 Cup Oats powder  

Green chilies finely chopped to taste

2 tbsp Fresh cream 

Salt to taste

1 Cup Water  

1 tsp Garam masala

2 Cloves Garlic  

4 tbsp Cooking oil

1/2 tsp Coriander powder  

1/2 tsp Cumin powder

1 tsp Dry ginger powder  

1/2 tsp Black pepper powder

1 tsp Ginger garlic paste

 

Colourful Kofte:-

Spinach kofta

For paneer stuffed spinach kofta (green colour), wash spinach leaves properly for 3 times, chop leaves then cook in boiling water with salt for 2 minutes then strain.

In a blender jar add boiled spinach leaves, salt, cumin seeds, green chili & garlic cloves then blend it to a smooth puree.

Heat oil in a pan, add prepared spinach puree, oats powder, salt & cook till a dough like consistency is obtained.

Stuff grated paneer/ cottage cheese balls inside the spinach dough balls then shape into a perfect round ball & keep aside. 

 

Beetroot Kofta

For paneer stuffed beetroot kofta (red colour), peel the skin of beetroot then grate it.

Heat oil in a pan, add grated beetroot, salt, cumin coriander powder, oats powder & little water then cook on medium flame until a dough like consistency is attained.

Make beetroot dough ball with stuffed grated paneer ball inside, keep aside.

Turmeric kofta

For paneer stuffed turmeric kofta (yellow colour), peel the skin of raw turmeric then crush to a fine paste using a mortar and pestle.

Heat oil in a pan, add crushed turmeric, salt, dry ginger powder, black pepper powder & oats powder then add little water and cook until a dough like consistency is obtained.

Stuff the grated paneer ball inside turmeric dough ball & keep aside.

Brush oil on the prepared paneer stuffed spinach, beetroot & turmeric koftas then air fry at 200 degrees for 4 minutes & the colourful koftas are ready, let them cool down, cut into halves & keep aside.

Makhni Gravy:-

Heat oil in a non stick pan, add cumin seeds, ginger garlic paste, chopped onion, chopped tomato, soaked cashews, cumin coriander powder, salt & kasturi methi then cook for 5 minutes on medium flame, let the mixture cool down then blend it to a smooth paste.

Spinach gravy:-

Heat oil in a non stick pan, add cumin seeds, ginger garlic paste, chopped onion, turmeric powder, salt & chopped spinach leaves, then cook for 5 minutes on medium flame, let it cool down then blend it to a smooth paste.

Plating & presentation:-

Pour both the makhni & spinach gravy separately on a white plate, keep the half cut colourful koftas on the gravy, sprinkle some fresh cream & garnish with coriander leaves & it’s ready serve.

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