Saucepans and Spices

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SHAAM SAVERA REPUBLIC DAY SPECIAL - RESTAURANT STYLE PALAK PANEER KOFTA IN MAKHANI GRAVY

Shilpa Anand

INGREDIENTS FOR KOFTAS

  • 400-500 gms spinach ( no stems), washed, blanched and drained 

  • Cornstarch 

  • ¼ cup cashew powder

1tsp green cardamom powder 

  • 200-250 gms paneer, grated

  • ½ tsp Chaat masala 

  • ½ tsp salt 

  • Sugar

  • 12-15 Raisins

  • Salt to taste 

  • White pepper powder 

INSTRUCTIONS 

  • mix together the paneer, raisins, sugar,¼ cup cashew powder, cardamom powder, salt and pepper . Gently mix everything and make lemon sized balls.keep aside

The extra paneer mix will be used later for the Makhani gravy 

  • Take the well drained spinach and chop it finely

Mix cornflour, chaat masala, salt into the spinach and knead gently until dough like consistency is formed

Make 6-7 even sized balls

Now oil your palms and roll out the spinach and stuff the cashew balls in it , making sure no paneer is visible

Grease the palak balls with oil and keep aside

Heat oil and fry the balls in med heat ( stirring them continuously around) until golden spots appear, remove and keep aside to cool.don’t brown the koftas too much

Your koftas are ready

Let’s make the gravy

INGREDIENTS FOR MAKHANI Gravy

  • Oil 

  • 2-3 cloves

  • 1tsp SHAHI jeera

  • 1-2 Onion, grated

  • 3-4 tomatoes, grated

  • ½ cup Thick Dahi ( yoghurt) 

  • Salt to taste 

  • Shilpa’s Masala Mill Kashmiri Chilli powder

  • Green chilli( optional) 

  • ¼ tsp turmeric order 

  • Coriander leaves, chopped 

  • 1tsp Ginger paste 

  • ¼ cup cashew powder 

  • Hot water 

  • 2tbsp Toasted Kasuri Methi 

  • The remainder paneer mix from the koftas 

  • 11/2 tsp soya sauce 

  • ¼ tsp chaat masala 

  • Sugar( optional)

INSTRUCTIONS 

  • Heat oil in pan 

  • Add cloves and jeera and fry for 1min

  • Add onions and fry until dark brown

Now add tomatoes and continue to cook for few mins

Add salt,Kashmiri chilli powder and turmeric

Add ginger, coriander leaves and green chili 

  • Fry for 1-2 mins 

  • Now add the Dahi and cook on med high flame

Oil should be visible on surface 

  • Add little hot water to fry the masala 

  • Add cashew powder and fry for 5-6 mins more on med high heat

Keep adding hot water as necessary 

  • Now add the remainder paneer mix 

  • And fry for 3-4 mins more 

  • Add kasuri Methi, chat masala  and soya sauce 

  • Adjust seasoning and consistency

That’s it , your Makhani gravy is ready 

LETS SERVE 

  • cut the paneer koftas into halves

Add gravy in a serving dish and place the cut koftas in it. Garnish with cream and enjoy with Rotis , parathas

Enjoy!

SPICE LEVEL:🌶