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

Ingredients for Koftas

• 400–500 gms spinach (without stems), washed, blanched and well drained
• Cornstarch
• ¼ cup cashew powder
• 1 tsp 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, cashew powder, cardamom powder, salt and white pepper.
• Gently mix everything and make lemon-sized balls.
• Keep aside.

• The remaining paneer mixture will be used later for the Makhani gravy.
• Finely chop the well-drained spinach.

• Mix the spinach with cornstarch, chaat masala and salt.
• Knead gently until a dough-like consistency is formed.

• Make 6–7 equal-sized spinach balls.

• Lightly oil your palms.
• Flatten each spinach ball and stuff a prepared paneer ball inside.
• Seal completely, ensuring no paneer is visible.

• Grease the spinach koftas with a little oil and keep aside.

• Heat oil and fry the koftas over medium heat.
• Keep turning them continuously until light golden spots appear.
• Remove and allow them to cool.
• Do not over-brown the koftas.

• Your koftas are ready.

Ingredients for Makhani Gravy

• Oil
• 2–3 cloves
• 1 tsp shahi jeera
• 1–2 onions, 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 powder
• Coriander leaves, chopped
• 1 tsp ginger paste
• ¼ cup cashew powder
• Hot water
• 2 tbsp toasted Kasuri methi
• Remaining paneer mixture from the koftas
• 1½ tsp soya sauce
• ¼ tsp chaat masala
• Sugar (optional)

Instructions

• Heat oil in a pan.
• Add cloves and shahi jeera.
• Fry for 1 minute.
• Add the grated onions and cook until dark brown.

• Add the grated tomatoes and cook for a few minutes.

• Add salt, Kashmiri chilli powder and turmeric.

• Add ginger paste, coriander leaves and green chilli.
• Cook for 1–2 minutes.
• Add the yoghurt and cook over medium-high heat.

• Cook until oil appears on the surface.
• Add a little hot water while frying the masala.
• Add cashew powder and fry for another 5–6 minutes over medium-high heat.

• Keep adding hot water as required.
• Add the remaining paneer mixture.
• Cook for another 3–4 minutes.
• Add Kasuri methi, chaat masala and soya sauce.
• Adjust seasoning and consistency.

• Your Makhani gravy is ready.

Let’s Serve

• Cut the paneer koftas into halves.

• Pour the gravy into a serving dish.
• Arrange the halved koftas in the gravy.
• Garnish with fresh cream.
• Serve hot with rotis or parathas.

• Enjoy!

SPICE LEVEL: 🌶