Palak paneer kofta /SHAAM SAVERA RECIPE

May 16, 2016
By Mary Anthony
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SHAAM SAVERA RECIPE / PALAK PANEER KOFTA GRAVY

INGREDIENTS FOR OUTER COVERING

Palak – 1 bunch
Oil – 2 tsp
Ginger + garlic + green chilli paste – 2 tsp
Roasted besan – 2 ½ tbsp.
Kasoori methi – 1 tsp
Salt as per taste

METHOD

Clean, wash and rinse the palak leaves.

Chop it finely .

Heat oil in a pan , add ginger + garlic and chilli paste and fry.

Add palak and stir fry for few minutes till complete moisture is absorbed.

Add the roasted besan and mix well.

Add kasoori methi and give a mix .

Stir and cook till the mixture becomes dry and leaves the pan.

Allow it to cool .

Apply little oil in the palm and knead it into soft dough.

Divide it into equal portions and roll each portion into soft balls.

INGREDIENTS FOR STUFFING

Grated or crumbled paneer – 1 cup
Salt as per taste
Pepper pwdr as per taste
Finely chopped cashew and raisins – 1 ½ tbsp [ optional ]
Corn flour to dust the kofta balls

METHOD

Grate the paneer ,mix and knead it well using the palms like we do for chapati dough.

Knead it into a soft dough.

Add salt + pepper pwdr + chopped dry fruits to the paneer and mix well and again knead it.

Divide it into equal portions , smaller than the palak balls.

Roll each portion into soft , smooth balls and keep aside.

METHOD FOR MAKING THE KOFTA

Take the palak balls and flatten it ,place the paneer balls in the centre.

Bring the edges together and form a ball.

Take little cornflour in the palms and roll each balls well so that it gets coated evenly .

Deep fry the koftas till light golden brown on medium flame without burning it.

Remove on an absorbent paper and keep aside.

FOR GRAVY TRY ANY OF THE BELOW RECIPES – After making the gravy – Add the balls, mix well and turn off the flame. Serve immediately .You can add the koftas while serving , else it will become very soggy .

1 – EASY RESTAURANT STYLE PANEER GRAVY

2 – PANEER IN WHITE GRAVY

3- Paneer angara recipe

4 – Paneer tomato gravy

6 – Restaurant style paneer makhani recipe

7 – Yellow makhani gravy

8 – Quick paneer makhani gravy without cashew

MORE PANEER RECIPES = https://maryzkitchen.com/?s=paneer

VARIATIONS – PALAK KOFTA GRAVY

Instead of making the kofta in two parts ,You can mix the palak mixture together with the paneer and knead it well and continue with above method.You can take more of palak mixture and less of paneer mixture .

NOTE

This is a signature recipe of Chef Sanjeev kapoor.
You can add finely chopped coriander leaves to the paneer.
You can add jeera pwdr while frying the spinach.
Adding kasoori methi pwdr to the spinach mixture increase the flavour of it,
You can give a variation by frying the spinach balls and paneer balls separately and adding to the gravy.