Hiiii.....
Today , you can check for a tasty main course dish made up with the healthy green veggie ;)... Actually i tried this recipe so that my dear husband happily eats up spinach.. He just runs away with green veggiezz so can alsoit is a attack plan :P You people can also use it with ur kids or husband :)
Lets start with recipe.. It is something new and quick too...
Ingredients :
For Gravy
Spinach : 2 Bunches (Approx 250 gms , Clean , Chopped )
Ginger/Garlic/Chilies paste : 1 Tablespoon
Onion : 1 Medium
Tomatoes : 2 Medium
Bay Leaf : 1 small
Badi Elaichi : 1
Dal Chini : 1 Inch piece
Red Chilly Powder : 2 Teaspoons
Turmeric Powder : 1 Teaspoon
Garam Masala : 1/2 Teaspoon
Salt to Taste
Butter/Ghee : 2 Tablespoon (For enhanced taste) or Oil ( As per your wish)
For Kofte
Potatoes : 2 Medium Sized (Boiled and Mashed)
Paneer : 50 Gms (Grated)
Cumin Seeds : 1 Teaspoon
Lemon Juice : 1 Teaspoon
Green Chillies : 2 Finely Chopped
Cornflour : 2 Tablespoon ( Make a Thick paste in water)
Salt to Taste
Procedure :
At First blanch the spinach and grind in thin paste in mixer and Keep it aside. Repeat the procedure for Onion and Tomatoes also. But make sure you grind them seperately. So now , you have everything in paste form , that is , ginger/garlic/chilly , onion , tomatoes and spinach.
Take a wok/kadhai , add butter/ghee/oil and add tez patta , badi elaichi and dalchini stick and saute for few seconds. Now , add ginger/garlic/chilly paste and saute for a few seconds till the raw fragrance goes of. Do not turn it brown , now add onion paste. Add salt , saute till you get to see oily layer over it. Its time to add chilly powder , tumeric powder and garam masala powder.
Keep sauteing for a few minutes and add tomato puree now. Mix well and saute for a 3-4 minutes. Add Spinach paste , simmer the gas and cover the lid.
Till this time , prepare the aloo paneer kofte. Mash potatoes and add some salt and few cumin seeds. Grate paneer , add salt , cumin seeds , finely chopped green chilly and lemon juice to moist the mixture and add some flavor too.
In a small bowl , take cornflour powder add some water and make fine paste. Use a egg whisker or fork in case of whisker missing. So now you have 3 bowls in front of you , One with potato mash , Second with grated paneer and mixture and third with cornflour paste. (Don't forget about the gravy , saute it in between , if it is drying up , add 1/2 cup of water and cover lid again)
Take a ball of potato mash , press it in the middle and make a round thin small puri , fill in with some grated paneer mixture and then again roll it into a ball. Dip this ball in cornflour (Be careful , it is very soft so manhandling can cause a shape change) with light hands. and deep fry the balls till crisp and golden in colour.
Bring out the balls on tissue paper . By the time you fry all kofte , your gravy will show up all the oil it has. Remove it from heat.
Garnish the gravy with beated fresh cream and dried red chilly. Serve the kofte and gravy separately to keep the kofte crispy and crunchy. :) You can happily serve you dish with soft n hot phulkas or plain white rice :) Enjoy the meal.
Please do share your feedback friends , so that I can check on my work that whether I am going on the right track or lacking some where. Do keep checking for recent updates on the facebook page of NehazFoodZone https://www.facebook.com/nehazfoodzone?ref=hl
Today , you can check for a tasty main course dish made up with the healthy green veggie ;)... Actually i tried this recipe so that my dear husband happily eats up spinach.. He just runs away with green veggiezz so can alsoit is a attack plan :P You people can also use it with ur kids or husband :)
Lets start with recipe.. It is something new and quick too...
Ingredients :
For Gravy
Spinach : 2 Bunches (Approx 250 gms , Clean , Chopped )
Ginger/Garlic/Chilies paste : 1 Tablespoon
Onion : 1 Medium
Tomatoes : 2 Medium
Bay Leaf : 1 small
Badi Elaichi : 1
Dal Chini : 1 Inch piece
Red Chilly Powder : 2 Teaspoons
Turmeric Powder : 1 Teaspoon
Garam Masala : 1/2 Teaspoon
Salt to Taste
Butter/Ghee : 2 Tablespoon (For enhanced taste) or Oil ( As per your wish)
For Kofte
Potatoes : 2 Medium Sized (Boiled and Mashed)
Paneer : 50 Gms (Grated)
Cumin Seeds : 1 Teaspoon
Lemon Juice : 1 Teaspoon
Green Chillies : 2 Finely Chopped
Cornflour : 2 Tablespoon ( Make a Thick paste in water)
Salt to Taste
Procedure :
At First blanch the spinach and grind in thin paste in mixer and Keep it aside. Repeat the procedure for Onion and Tomatoes also. But make sure you grind them seperately. So now , you have everything in paste form , that is , ginger/garlic/chilly , onion , tomatoes and spinach.
Take a wok/kadhai , add butter/ghee/oil and add tez patta , badi elaichi and dalchini stick and saute for few seconds. Now , add ginger/garlic/chilly paste and saute for a few seconds till the raw fragrance goes of. Do not turn it brown , now add onion paste. Add salt , saute till you get to see oily layer over it. Its time to add chilly powder , tumeric powder and garam masala powder.
Keep sauteing for a few minutes and add tomato puree now. Mix well and saute for a 3-4 minutes. Add Spinach paste , simmer the gas and cover the lid.
Till this time , prepare the aloo paneer kofte. Mash potatoes and add some salt and few cumin seeds. Grate paneer , add salt , cumin seeds , finely chopped green chilly and lemon juice to moist the mixture and add some flavor too.
In a small bowl , take cornflour powder add some water and make fine paste. Use a egg whisker or fork in case of whisker missing. So now you have 3 bowls in front of you , One with potato mash , Second with grated paneer and mixture and third with cornflour paste. (Don't forget about the gravy , saute it in between , if it is drying up , add 1/2 cup of water and cover lid again)
Take a ball of potato mash , press it in the middle and make a round thin small puri , fill in with some grated paneer mixture and then again roll it into a ball. Dip this ball in cornflour (Be careful , it is very soft so manhandling can cause a shape change) with light hands. and deep fry the balls till crisp and golden in colour.
Bring out the balls on tissue paper . By the time you fry all kofte , your gravy will show up all the oil it has. Remove it from heat.
Garnish the gravy with beated fresh cream and dried red chilly. Serve the kofte and gravy separately to keep the kofte crispy and crunchy. :) You can happily serve you dish with soft n hot phulkas or plain white rice :) Enjoy the meal.
Please do share your feedback friends , so that I can check on my work that whether I am going on the right track or lacking some where. Do keep checking for recent updates on the facebook page of NehazFoodZone https://www.facebook.com/nehazfoodzone?ref=hl
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