It was when I was making Palak Paneer that I thought of trying a new recipe with koftas in a rich palak and cashew based gravy instead. My experiment was a huge success and since then, I have experimented in healthier and novel styles of innovating these melt-in-the-mouth paneer koftas in a creamy spinach gravy.
Healthier cooks will agree that these soft koftas are delicious even when baked or shallow-fried. And by smartly halving the cashews required for the gravy with almonds like me, you cut the cholesteric percentage too! My Jain patrons can go a step further by substituting the onion-garlic with white doodhi to give the gravy body.
Veg Kofta in Green Curry
Prep time: 20 min Cooking Time: 40 min Serves: 6
Ingredients for the Kofta:
2 boiled potatoes (mashed) 1 tea cup boiled vegetables (French bean, carrot, peas) 100 gms paneer 1 tbsp coriander leaves Corn flour & maida to roll the Kofta Salt to taste Oil for deep or shallow fry
Ingredients for the gravy: 1 1/2 tsp chilli ginger paste 3/4 teacup spinach paste 2 tbsp ghee 1 tea cup milk 1/2 tsp sugar Salt to taste
Ingredients for the paste: 2 onions 2 garlic cloves 2 tbsp cashewnut 5 almonds 3 green chilli Piece of ginger (1″) 2 tsp coriander seed 1 tsp cumin seed 3 cardamom 3 paper corn 2 cloves 1 stick cinnamon (“3/4”)
- Mix all ingredient of Kofta except corn flour and maida
- Shape into small balls and roll it into corn flour and maida mixture
- Deep fry/shallow fry and keep aside.
- If you do not want to fry brush the Kofta with oil and bake it in the oven for approx 10 minute
- Heat the ghee in a pan and add the paste — fry it well
- Add spinach paste and fry it for few minute
- Add milk & sugar and boil it
- Just before serving arrange the Koftas in individual bowl
- Add hot gravy and serve it
- If you want thinner gravy you can add little water
- For Jain version you can use 150 gr of grated pumpkin ( dudhi) for Kofta you can replace potato with raw banana.