Every time I say the name of this dish, I remember the song from Lucky Ali..shaam savere teri yaade aati hai..lovely memories with this song. It was a nice time when there was a outburst of so many albums..we enjoying the songs with friends..getting them recorded in cassette..humming them when these songs were played on the radio, tape recorder or tv. Me and my bro loved our tape recorder!
Made this delicacy for some friends visiting our home. I found the process bit lengthy..the outcome was loved by all though..
600 gms spinach (palak)
125 gms paneer (cottage cheese)
1/2 tsp chopped garlic (lehsun)
2 tsp chopped green chillies
3 tsp cornflour
oil for deep frying
salt to taste
1 tbsp garam masala
400 gms tomato puree
1 tbsp ginger (adrak) paste
1 tbsp garlic (lehsun) paste
1 tbsp chilli powder
1 tsp chopped green chillies
100 ml fresh cream
1/2 tsp dried fenugreek leaves (kasuri methi)
50 gms butter
1/2 tsp garam masala
2 tsp sugar or honey
salt to taste
Wash spinach in plenty of running water to get rid of any dirt, soil or impurities. blanch spinach in boiling hot water and refresh in cold water.
Chop and keep aside.
Add chopped green chilies, salt, chopped garlic and corn flour.
Mix well and divide into 12 equal portions.
Grate paneer. add salt and mash well. divide it into 12 small balls.
Take spinach, flatten it on your palm and stuff paneer balls in it.
Shape it into a ball (kofta).
Deep fry for 5 minutes in moderately hot oil.
Heat butter in a pan. add whole garam masala. let it crackle.
Then add ginger paste, garlic paste and chopped green chilies.
Cook for 2 minutes.
Add tomato puree, red chili powder, garam masala powder, salt in one cup of water.
Bring it to a boil. reduce heat and simmer for 10 minutes.
Add sugar or honey or both and kasoori methi. stir in fresh cream.
Serve koftas cut into halves on top of makhani gravy.
Do not boil koftas in the gravy as they are liable to break.