Punjabi Malai Palak Kofta - Paneer, Vegetable and Spinach Dumplings

Kofta actually originates from Iran and the middle east. Originally Kofta means meat balls which were used as dumplings dipped in a gravy of spices. It later spread to other Asian countries including India where the

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most famous variation is the Malai Kofta.This one’s another recipe - coming from Punjab with Palak (Spinach) added for that extra flavor. It also has generous additions of cashewnuts which gives you that exotic taste found in most North Indian foods (specially Palak dishes). You can have this as a snack or along with Rotis or Rice.

Punjabi Malai Palak Koftas

Ingredients:

100 gm paneer - mashed 2 slices bread - remove sides
3 tbsp curd
1/8 tsp baking powder
1 green chilli - chopped finely
1 tbsp finely chopped coriander
1/2 tsp salt & 1/2 tsp pepper, to taste
¼ tsp red chill powder
11/2 tbsp maida (plain flour)
few pieces of cashewnuts

for Gravy:

4 tablespoon oil
1 tsp dhania powder,
½ tsp red chilli powder
¼ tsp garam masala, salt to taste

For tempering:

1 tablespoon ghee
1″ piece ginger - cut into match sticks
1 green chilli - slit lengthways
1/2 tsp red chilli powder

Boil together 1/2 kg spinach leaves - chopped, 1 green chilli - chopped 1″ piece ginger - chopped and grind together 2 onions, 2 tomatoes, 2 laung (cloves)

Method:

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.