Khazana of Indian Recipes

50
For kofta
Spinach 600 gms
Green chillies 3-4
Garlic 6-8 cloves
Cornflour (cornstarch) 3 tblspns
Salt as per taste
Oil to deep fry
Cottage cheese (paneer) 125 gms
For tomato gravy
Butter 3 tblspns
Whole garam masala 1 tblspn
INGREDIENTS
Ginger paste 1 tblspn
Garlic paste 1 tblspn
Tomato puree 2 cups
Red chilli powder 1 tblspn
Garam masala powder
METHOD OF PREPARATION
l h tspn
Sugar/honey 3 tblspns
Dried fenugreek leaves, crushed
(kasoori methi) Vi tspn
Fresh cream 1 cup
Chopped coriander leaves 2 tblspns
Salt as per taste
JL Wash spinach under plenty of running water ,to get rid of any dirt. Blanch in
boiling hot water and refresh in cold water. Squeeze out water and finely chop the
spinach and also green chillies. Add half of chopped green chillies, salt, chopped
garlic and cornflour to chopped spinach. Mix well and divide into twelve equal
portions.
Grate paneer. Add salt and mash well. Divide into twelve equal balls.
3 Take spinach portions, flatten them on your palm and stuff paneer balls in diem. Shape
into balls. Deep fry in moderately hot oil tor five minutes. Drain and keep aside.
4 Heat butter in a pan, add whole garam masala. When they crackle, add gingergarlic
paste and remaining chopped green chillies. Cook for two minutes.
£> Add tomato puree, red chilli powder, garam masala powder, salt and one cup of
water. Bring it to a boil, reduce heat and simmer for ten minutes. Add sugar or
honey and kasoori methi. Stir in fresh cream.
6 Serve koftas cut into halves on top of tomato gravy Do not boil koftas in the
gravy as they may break.
Chef's Tip : Before proceeding with tril the koftas, deep fy me and check if they are breaking. If ye
add some more cornstarch in the spinach mixture and then deep fry in hot oil. Whole garam
masala for this recipe consists of 4 green cardamon, 6 cloves and a bayleaf.