When I made the 'Malai koftas' last week, I had some leftover paneer-potato mix that I had planned to use as a sandwich filling. But while cleaning the fridge on the next day, I found some spinach that was starting to wilt. So, I decided to use both the leftover ingredients and make a curry for dinner. But since I had those koftas the night before, I kept this dish simple. No frying. Just baked the tikkis in the oven. Also, I omitted the butter and added just a hint of cream. Healthy and tasty.
Read on for the recipe -
Preparation Time - 20-25 mins
Ingredients -
For the koftas -
For the palak gravy -
Cooking - Cook the potato with 1 cup water in a pressure cooker for 2 whistles. Keep aside till steam escapes.
While the potato is cooking, chop the onions, peel the garlic and ginger. Also, blanch the spinach and keep aside.
Heat 1 tsp oil in a wok. Add the onion, ginger and garlic. Fry till onion turns translucent. Add the blanched spinach, green chillis and garam masala. Fry for 2-3 mins. Transfer to a mixer and make a smooth paste.
Peel and grate the boiled potato into a mixing bowl. Also grate the paneer into the same bowl. Add salt, cornflour, chili powder and garam masala. Mix thouroughly and divide into 6-7 portions. Shape each portion into a flattened circle about 2/3 cm thick.
Preheat oven to 200 degree Celcius. Take a baking tray and line with butter paper/foil. Spray on some cooking oil. Place the paneer-potato tikkis and bake on each side for 3-4 mins (use the upper grill of the OTG).
Heat 1 tsp butter in a wok. Add the spinach gravy along with 1/3-1/2 cup hot water and bring to a boil. Simmer for 3-4 mins. Add the fresh cream and some more butter. Mix in. Add the koftas and switch off the flame.
Cover and keep aside for 5 mins before serving. (This will allow the koftas to absorb the gravy)
Serve hot with phulkas.
Note - One can also fry some tomato and grind it with the palak to give a hint of tang this dish.
Read on for the recipe -
Preparation Time - 20-25 mins
Ingredients -
For the koftas -
- 200 gm paneer
- 1 medium sized potato
- 1 tsp cornflour
- a pinch of garam masala
- 1/3 tsp chilli powder
- salt to taste
- oil spray
For the palak gravy -
- 1 bunch palak/spinach leaves ( 2 cups )
- 1 medium sized onion
- 5-6 garlic flakes
- 1 inch ginger
- 2 green chilis
- 2 pinch garam masala
- 1 tsp oil
- 1-2 tbsp butter (reduce the quantity if you want)
- 2-3 tbsp fresh cream (optional)
- salt to taste
Cooking - Cook the potato with 1 cup water in a pressure cooker for 2 whistles. Keep aside till steam escapes.
While the potato is cooking, chop the onions, peel the garlic and ginger. Also, blanch the spinach and keep aside.
Heat 1 tsp oil in a wok. Add the onion, ginger and garlic. Fry till onion turns translucent. Add the blanched spinach, green chillis and garam masala. Fry for 2-3 mins. Transfer to a mixer and make a smooth paste.
Peel and grate the boiled potato into a mixing bowl. Also grate the paneer into the same bowl. Add salt, cornflour, chili powder and garam masala. Mix thouroughly and divide into 6-7 portions. Shape each portion into a flattened circle about 2/3 cm thick.
Preheat oven to 200 degree Celcius. Take a baking tray and line with butter paper/foil. Spray on some cooking oil. Place the paneer-potato tikkis and bake on each side for 3-4 mins (use the upper grill of the OTG).
Heat 1 tsp butter in a wok. Add the spinach gravy along with 1/3-1/2 cup hot water and bring to a boil. Simmer for 3-4 mins. Add the fresh cream and some more butter. Mix in. Add the koftas and switch off the flame.
Cover and keep aside for 5 mins before serving. (This will allow the koftas to absorb the gravy)
Serve hot with phulkas.
Note - One can also fry some tomato and grind it with the palak to give a hint of tang this dish.
Wow! super healthy and delicious curry.
ReplyDeleteSounds tempting....... Kofta looks yumm!
ReplyDelete