- Spinach - 2 bunches
- Grated Paneer - 1 Cup
- Tomato Puree - 2 Cups
- Cream - 1/2 Cup
- Ginger-Garlic Paste - 2 Tbspns
- Garam Masala - 1 Tbspns
- Salt - To Taste
- Green Chillies - 2 (To your spice level)
- Cloves - 3
- Cardamom - 2
- Onion - 1 Medium(pureed)
- Corn Flour - 2 Tbspns
- Coriander powder - 1 Tbspn
- Sugar or Honey - 1 Tbspn
In the preparation you have to make the gravy and spinach koftas stuffed with Paneer and then you have to integrate them at last.
- Clean the spinach first. Take a pan and boil some water in it. Put the spinach in boiling water for 3 mins and immediately transfer them into the cold water.
- After 5 mins take extra water from spinach by squeezing it and chop the spinach.
- Now add some oil into a pan and add 1 tb spn of ginger garlic paste, chopped chillies, coriander powder, chopped spinach,salt and cook it for 5-10 mins until the moisture is gone.
- Let it cool and then add corn flour to it and make small balls.
- On the other side take grated Paneer and add little salt to it. Start making same number of balls as spinach.
- Now take spinach ball into your palm and flatten it. Stuff the Paneer ball in the middle of spinach and patch all the spinach corners close in the form of a ball. Complete making these balls and deep fry it oil and keep it aside.
- Take a pan, add some oil to it. Fry cloves and cardamom for 2 minutes. Add ginger garlic paste and fry it.
- Add pureed onion and cook until it turns brown color and then add tomato puree, chopped chillies, salt, garam masala powder and some water (3/4 cup), sugar and bring it to a boil.
- Once boiling, simmer it and add cream to it and switch off the stove in 2 mins.
- Serve the dish with the koftas halved and placing it on the gravy.
- This goes well both with rice and rotis.