PALAK KOFTA RECIPE 


Fixings:

For the koftas

1 mug palak leaves (washe and cleaved)

d1 container pounded bubbled potatoes

Few cashewnuts hacked generally

2 tblsp ground paneer

1 tblsp new corander clears out

1/2 tsp jeera powder

1-2 green chillies (hacked)

1 piece ginger (ground)
1 tblsp Maida(flour)

salt to taste

oil for searing

For the sauce

2 pack palak

2 onions (whitened and make a glue)

2 tomatoes (blanced and pureed)

2 tblsp cashewnut glue

1 tsp ginger garlic glue

1/2 tsp garam masala

1 tsp jeera or cumin seeds

1 tsp red crisp powder

2 tsp fenugreek takes off

2 tblsp Butter

salt to taste

1/4 container cream

The most effective method to make palak paneer kofta curry:

Take all the fixings required for the koftas and blend them well. Make little round balls and move them in some cornflour.now profound sear them on low high temperature till they are brilliant tan. Empty and keep aside.

Clean the spinach and heat up the spinach in almost no water and salt. Add a squeeze of sugar to keep up the green color. When bubbled empty out the overabundance water and crush out water from the spinach and make a fine glue.

Hotness margarine in a wok or kadai.add the jeera and when it starts to splutter include onion, ginger garlic glue and broil till brilliant tan.

Presently include pureed tomatoes and cook till oil differentiates.

Include the palak puree and cashewnut glue and blend well.now include salt, red nippy powder,garam masala and spread cook for 3-4 minutes. Include 1/4 mug water and let it bubble. At that point include cream and pulverized fenugreek takes off. Blend well.

At last include the koftas in the sauce and let it stew for an additional 2 minutes so that the koftas ingest the flovour of the sauce.

Dole out the koftas in a serving dish.

Trim it with a few swirls of new beaten cream on the top.

Serve hot with chapatis or naan.

Note: 1 Add the koftas in the curry just at the time of serving. So you can keep the curry prepared and at the time of serving place the koftas and stew for 2 -3 minutes and after that serve.

2. On the off chance that you have a stale bread you can supplant the maida with 2 -3 bread cut. Evacuate the sides and pound them with the kofta add-ins.