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.kofta curry with detailed photo and video recipe. a simple and healthy palak based north indian cuisine gravy recipe prepared with spinach and paneer balls. the recipe has a strong similarities to the popular punjabi cuisine malai kofta recipe with same gravy but with different ingredients for kofta. Cottage Cheese & Spinach kofta in a makhani gravy is a vegetarian dish which will always leave your guest and family wowed. This is a visual delight and tastes heavenly.

Deep fried Kofta shaam savera in makhani gravy cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be offered at numerous formal activities also. I am certain you will see lots of people who just like the Deep fried Kofta shaam savera in makhani gravy dishes that you just make.

Alright, don’t linger, let’s plan this deep fried kofta shaam savera in makhani gravy menu with 27 substances which are surely easy to obtain, and we have to process them at the very least through 14 actions. You should devote a while on this, so the resulting food could be perfect.

Ingredients for Deep fried Kofta shaam savera in makhani gravy:

1. Make ready - For kofta
2. Provide 4 of medium sized potatoes(boiled)
3. Get 250 gms - paneer
4. Need 1/2 cup for peas
5. Make ready 1 cup for boiled spinach
6. Prepare 1 medium onion
7. Make ready 1 cup - bread crumbs
8. Take to taste for Salt
9. Require 2 tsp for Black pepper
10. Provide 1 tsp coriander powder
11. Require 1 tsp - red chillie powder
12. Give 1 tsp - garam masala
13. Get 1/2 cup for grated mozzarella cheese
14. Need of For gravy
15. Need 2 for medium sized onions
16. Prepare 4-5 of tomatoes
17. Take 4-5 - cloves
18. Provide 1 small piece dalchini
19. Provide to taste - Salt
20. Require 1 tsp - red chilli powder
21. You need 1 cup of water
22. Prepare 7-8 of cashews
23. Need 1 tsp of sugar
24. Make ready 1 tbsp - ghee
25. Provide 1 tsp of turmeric powder
26. Provide 1 tsp - Fresh cream (for garnish)
27. Get 2 tsp for powdered Kasuri meethi

The innovative twist here is the use. Deep fried masaledar paneer balls served with flavourful spinach gravy.- is a very tasty dish to relish, and it gets much better with Palak gravy. Prepare Paneer Kofta on a special occasion or if you have any guests coming, they will love this Paneer Koftain Spinach Gravy. Use this Makhani gravy in many veg and non-veg dishes.

Deep fried Kofta shaam savera in makhani gravy start cooking:

1. To prepare kofta mix, in a pan put a tsp of ghee and sauté onions (finely chopped).To this add peas and sauté. Finally add the boiled spinach to it to let the moisture escape.Let this to cool.
2. In a separate bowl mash the boiled potatoes.To this add half the quantity of paneer and mix well adding all the dry spices.
3. Once the spinach mixture cools down purée it in a blender. Remember do not add any water while blending.
4. Add the blended mixture to the potato mixture and mix all together using your hand.
5. To this add bread crumbs as required. Kofta mixture is ready.
6. Now in a separate plate mix mozzarella cheese and the remaining paneer with some salt and pepper to make the filling.
7. Finally roll balls out of the spinach mixture adding the filling inside it. Refrigerate the balls for 15-20 min before frying.
8. Meanwhile prepare the makhani gravy. In a kadai put some ghee and add roughly chopped onions,tomatoes, garlic and cashews along with dalchini and cloves and let them cook till they turn mushy. Switch off the flame add let it cool.
9. Grind the cooled material into a fine paste by adding water to it and then strain the Gravy.
10. Now into the same kadai add a spoon of ghee and add red chilli and turmeric powder to it. Once they cook add the gravy.
11. Cook the gravy for some time and then adjust the consistency as required by adding water to it. It should neither be too thick nor too runny. Add kasuri meethi.
12. Deep fry the koftas in hot oil till they turn dark brown. If needed coat the koftas with bread crumbs. I did so as the potatoes were a bit sticky but it is purely optional.
13. To plate cut the koftas fom the middle to give a theatrical effect of day and night (sham - savera). Pour the gravy in a serving platter and place koftas on it. Garnish with some fresh cream.
14. Serve hot with roti naan of your choice.

Take a plate add all purpose flour, salt, garam masala powder mix it. Coat the shrimps with all purpose flour mixture and dip it into the egg and coat with bread crumbs and deep fry them till golden in colour. Heat a pan add makhani gravy and. It's fantastic with shrimp cocktail as well as fried seafood like battered cod. Fry vegetables in one tablespoon Make sure the gravy thickens.

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