Ingredients For Malai Koftas in Palak Gravy Recipe
as required For the koftas
1 cup grated paneer
1 cup Grated boiled potatoes
1 tbsp finely chopped ginger
1 tbsp Finely chopped coriander
-1 nos chopped green chillies
1 tsp Salt
0.5 tsp Kashmiri red chilli powder
0.5 tsp garam masala
1 tbsp Cornflour
0.1299999999999999 tsp Baking powder
as required Oil for deep frying
as required Cornflour to dust
as required For the gravy
200 gms Spinach
1 nos bay leaf
2 tbsp ginger garlic paste
1 nos medium Onion finely chopped
-1 nos chopped green chillies
2 nos tomatoes pureed
1 tsp Salt
1 tsp Kashmiri red chilli powder
1 tsp jeera powder
1 tsp Dhania powder
1 tsp garam masala
2 tsp crushed kasoori methi
2 tbsp Oil
as required Salt as per taste
Directions : Malai Koftas in Palak Gravy Recipe
STEP 1.Clean and wash the spinach. Boil water in a pan. Blanch the spinach until it changes color. Remove it to a bowl with ice cold water so that it retains its color. Squeeze out the water from the spinach. Puree it into a smooth paste and keep aside.
STEP 2.To prepare the koftas, mix together the paneer and boiled potatoes. Add the cornflour and mix well.
STEP 3.Add in the dry masalas - salt, red chilli powder, and garam masala and mix.
STEP 4.Next add the chopped ginger, chopped coriander leaves, and green chillies. Mix well. Finally add the baking powder and mix.
STEP 5.Roll the mixture into kofta shapes of your choice - balls or oblong. You can use cashew nuts or any other dry fruit for stuffing. My kitchen is a nut free kitchen. I haven’t used any stuffing for the kofta. Roll them in cornflour. There shouldn’t be a crack on the koftas or they will burst.
STEP 6.Deep fry the koftas until golden. Remove and keep aside.
STEP 7.For the gravy, heat oil in a pan. Add the bay leaf.
STEP 8.Add the chopped onions and saute until translucent.
STEP 9.Add in the ginger garlic paste and green chillies. Cook for a minute or two.
STEP 10.Add in the pureed tomatoes and saute until they are cooked and you can see oil on the sides.
STEP 11.Now add the dry masalas - salt, red chillies powder, jeera powder and dhania powder. Mix well.
STEP 12.Add in the spinach puree. Mix well. You can add a bit of water if required.
STEP 13.To finish, add the garam masala and kasoori methi. Mix well. The gravy is ready.
STEP 14.To serve, pour the gravy into a serving dish and top it with the koftas. DO NOT boil the koftas in the gravy. Garnish with ginger juliennes and chopped coriander leaves. Malai Kofta in Palak Gravy is ready to serve.
Nutrition value
480
calories per serving
27 g Fat21 g Protein38 g Carbs8 g FiberOther
Current Totals
27 g Fat
21 g Protein
38 g Carbs
8 g Fiber
MacroNutrients
Carbs
38 g
Protein
21 g
Fiber
8 g
Fats
Fat
27 g
Vitamins & Minerals
Calcium
502 mg
Iron
6 mg
Vitamin A
3406 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
1 mg
Vitamin B9
253 mcg
Vitamin B12
0 mcg
Vitamin C
71 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
175 mg
Manganese
2 mg
Phosphorus
391 mg
Selenium
22 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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