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May 10, 2008

Palak paneer ke kofte


Spinach (blanched, squeezed and finely chop) 2 bunches
Breadcrumbs ¼ cup
Salt to taste
Green chillies (finely chopped) 4-5
Paneer (grated) 1 cup
Oil 2 tbsps + for deep-frying
Onion (grated) 3 medium sized
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Tomatoes (grated) 4 medium sized
Red chilli powder ¼ tsp
Turmeric powder ¼ tsp
Garam masala powder 1 tsp
Fresh coriander leaves (chopped) a few sprigs


Mix chopped spinach and breadcrumbs with salt and chopped chillies.
Divide the spinach mixture into sixteen equal sized balls.
Stuff grated paneer into them.
Heat sufficient oil in a kadai and deep-fry the koftas till golden brown.
Drain onto an absorbent paper.
Heat two tablespoon of oil in a kadai.
Add onions and fry till golden in colour.
Add ginger and garlic pastes.
Cook till oil surfaces.
Add tomatoes and cook for eight to ten minutes.
Add red chilli powder, turmeric, garam masala powder and salt.
Stir and cook for about five to six minutes.
Add half a cup of water.
Bring it to a boil and simmer for five minutes on low heat.
Add more water if the gravy is too thick.
Arrange koftas in a serving dish and pour hot gravy on top and serve immediately garnished with chopped coriander.
Palak koftas stuffed with paneer and served with a onion-tomato gravy

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