Paneer and Potato Koftas In Creamy Spinach Gravy

Ingredients 

for Koftas

• 200 gram Paneer

• 2 Boiled Potatoes 

• 1/2 Tsp Cumin Seeds(Jeera)

• 1 Green Chili (Chopped Finely)

• 1/2 Tsp Coriander Powder

• 1/2 Tsp Red Chili Powder

• 1/4 Tsp Garam Masala 

• 1/4 Tsp Amchur(Mango) Powder

• 1 Tbsp Chopped Coriander Leaves 

• Oil for frying

for the Gravy

• 1 Tbsp Butter/ Clarified Butter

• 1 Bay Leaf

• 1 Tsp Cumin Seeds(Jeera)

• 1/2 Cup Onion (chopped)

• 1/2 Cup Tomatoes (chopped)

• 2-3 Garlic Cloves (Finely chopped)

• 2 Cups Spinach Puree(blanched and pureed)

• 1/2 Tsp Red Chili Powder

• 1/4 Tsp Turmeric Powder

• 1/2 Tsp Garam Masala 

• 2 Tbsp  Fresh Cream

• Salt to taste 

Method

• Take a big bowl/plate, add all the ingredients mentioned under "for Koftas" and mix it thoroughly

• Divide the mixture equally and make small sized balls with the help of your palm

• Heat a pan on medium heat,with 2 tsp of oil and place the koftas on it. Fry them golden brown on all the sides(you can even deep fry the koftas to golden brown by rolling them in a little cornflour but I prefer shallow frying them or you can even fry them in appe pan by greasing the pan with very little oil)

Once the koftas are ready you can keep them aside and start preparing your gravy

• Heat butter/clarified butter on a heavy bottom pan, add cumin seeds and bay leaf and fry it for a minute

• Add the chopped onion and a little salt. Once the onions are soft, add garlic and  fry it till the onion turn golden brown in colour

• Once the onions are fried nicely, add the chopped tomatoes and cook it they turn mushy for about 2-3 minutes

• Add red chili powder, turmeric powder and the garam masala and mix well 

• Add the spinach puree and cook till the gravy gets a nice boil that will take 2-3 minutes when cooked on medium flame 

• Now, add the koftas to the gravy and mix them gently so that they are well coated with the gravy

• Cook it for around 1-2 minutes and then add the cream 

• Serve it hot with rotis