Palak Paneer Kofta

Ingredients

• 200 grams Paneer (grated)
• 2 medium Boiled Potatoes (mashed)
• 3 tablespoons Cornflour
• 500 grams Spinach (Palak) leaves
• 1 large Onion (finely chopped)
• 1 tablespoon Ginger-Garlic Paste
• 0.5 cup Tomato Puree
• 1 teaspoon Garam Masala
• 2 tablespoons Heavy Cream(optional)
• 2 pieces Green Chilies
• 2 cups Oil

Instructions

1. 1

   In a bowl, mix grated paneer, mashed potatoes, cornflour, and a pinch of salt to form a smooth dough.

2. 2

   Shape the dough into small round balls (koftas) and deep fry them in hot oil until golden brown; set aside.

3. 3

   Blanch the spinach leaves in boiling water for 2 minutes, then shock in cold water and blend into a smooth puree.

4. 4

   Heat 2 tablespoons of oil in a pan and sauté onions until translucent, then add ginger-garlic paste and green chilies.

5. 5

   Stir in the tomato puree and cook until the oil separates from the masala.

6. 6

   Add the spinach puree and garam masala, then simmer for 5-7 minutes on low heat.

7. 7

   Gently fold in the heavy cream and adjust salt to taste.

8. 8

   Place the fried koftas into the gravy just before serving to maintain their crispness.