To prepare koftas, spread ¾ tbsp curd on each slice of bread to wet it. After spreading curd on both sides of bread, keep aside for a minute. Mash the paneer well. Add baking powder, green chillies and coriander. Mash the bread slices well and mix with the paneer. Add salt, pepper & red chilli powder to taste. Add maida in the end. Mix well. Make balls and stuff a piece of cashew in the centre. Deep fry 4-5 pieces at a time, in medium hot oil and keep aside. To prepare the gravy, wash palak leaves and chop roughly. Put leaves with a green chilli and ginger in a pan and cook covered for 3-4 minutes after it boils. Remove from fire. Cool. After the spinach cools, blend to a paste and keep aside. Grind onions, tomatoes and 2 laung (cloves) to a paste.
Heat 4 tbsp oil. Add the onion - tomato paste and cook stirring till dry. Add masalas - dhania powder, red chilli powder, amchoor and salt to taste. Saute further for 1-2 minutes on low flame, till oil separates. Add the ground spinach and sauté for 2-3 minutes. Add ½ cup water to make a thin gravy and sauté for another 5 to 7 minutes.
At serving time, heat the spinach gravy and add the kofta. Slir gently on low flame for 1-2 minutes till the koftas are heated through. Remove from fire and transfer to a serving dish. For tempering, heat 1 tbsp ghee and add the ginger. When it turns brownish, shut off the flame. Add green chillies. Add red chilli powder and immediately pour the oil on the koltas in the serving dish. Mix and serve.
These kofta’s are extremely delicious and is very common in my household. The lightly deep fried spinach with stuffed paneer brings out the individual taste. When cut into half and served, it gives a moonlit night feel to the kofta. The makhani gravy has a slight touch of sweetness, which enhances the taste of the makhani gravy. Enjoy this dish with hot phulka’s or a bread of your choice. Ready you are Chili Panner Gravy Please visit in the site www.indomunch.com for extra details.
