Producer: Priyanka Das Editor: Aparna Singh
3/4 cup blanched and finely chopped spinach 1 cup grated low fat paneer 2 tbsp besan 2 tbsp rice flour 1 tsp ginger 1/2 tsp finely chopped green chillies Salt to taste 1 tsp oil for cooking
2 tsp oil 2 cloves 25 mm stick of cinnamon 1/2 tsp cumin seeds 1/2 cup finely chopped onions 2 tsp finely chopped garlic 1 tsp grated ginger 1/4 tsp turmeric powder 1/2 tsp chilli powder 1 tsp coriander-cumin seeds powder 1/2 tsp kashmiri red chilli powder 1 cup tomato pulp 1 tbsp cashew nut paste 1 tsp dried fenugreek leaves Salt to taste
To make palak paneer koftas in makhani gravy recipe, combine all the ingredients in a bowl and mix well.
Divide the mixture into 12 equal portions and shape each portion into even sized round balls.
Heat a pan and grease it using 1 tsp oil, place the koftas. Cook them on a medium flame till light golden brown from all the sides using 1 tsp oil.
For the makhani gravy, heat the oil in a non-stick kadhai and add cinnamon, cloves and cumin seeds. Saute for a few seconds.
Add onions and saute for 2 to 3 minutes. Add ginger garlic paste and saute for a few seconds.
Add turmeric powder, chilli powder, coriander cumin seeds powder, kashmiri red chilli powder and tomato pulp. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring it occasionally.
Add cashew paste, kasuri methi, salt to taste and 1 cup hot water. Mix well and further cook for 2 minutes.
Just before serving, add the paneer palak koftas to the hot makhani gravy, mix gently and cook on a medium flame for 1 minute.