Spinach is one of my favourite foods. It is packed with antioxidants and vitamins, it freezes well and, without defrosting, it can be stirred into curries, chicken and rice dishes to add loads of nutrients, colour and a wonderful flavour. I don't get fresh spinach thru out the year. So mostly have to rely on the frozen or canned ones.
When I came to know about the Flavours of Punjab Event hosted by Pari of Foodelicious and Nayana of Simply Food, I decided to send this as my entry. Being born as a Punjabi, I know the relevance of Spinach and Paneer in Punjabi food recipes. So it goes.
Also sending this as my entry for the event Only Greens by Pari & Sara.
For the Kofta's :
Paneer : 250 gms
Potato : 1 boiled
Green Chillies : 1-2 (optional)
Coriander : Chopped
Salt - To taste
For the Gravy :
Onions : 2 Pureed
Tomatoes : 2 Pureed
Spinach : 1 Big bunch
Chana Dal : 2 tbsp
Ginger Puree : 1 tsp
Garlic Puree : 2 tsp
Oil : 2 tbsp
Cumin Seeds : 1 tsp
Salt : To Taste
Red Pepper : 1 tsp
Turmeric : 1tsp
Dhaniya Powder : 2 tsp
Garam Masala : 1 tsp
Recipe For Kofta :
Take a bowl. Grate paneer and potato. Add all the remaining ingredients in the bowl. Mash them all together. Make round shape dumplings. Keep aside.
Now heat oil to shallow fry. You can do it in a Pan. Flatten the dumplings slightly and smooth the edges. Shallow fry them till light brown. Drain them and keep it on tissue Paper to remove excess oil.
Recipe For Gravy :
Take a pressure cooker. Add spinach and half a cup water. Add the chana dal. Give it a whistle. Remove from flame and let it cool down completely. Now put it in the blender and make a coarse paste.
Heat 3-4 tbsp oil in a wok. Add cumin seeds and let it splutter. Then add onion purée. Saute till light brown. Add ginger garlic paste. Saute some more. Reduce flame. Now add the tomato purée and fry till all the water evaporates. Add all the dry masala's and salt. Keep frying it till the oil leaves the side.
Now add the Spinach paste. Stir it well. Cook on low flame for 5-7 min. Now add water for the gravy as per required consistency. Give it 3-4 boils.
Now take a serving bowl and pour the gravy in it. Dip in the Kofta's. Serve immediately.
Note : Do not put kofta's while gravy is still on flame. They ll break. Also dont keep them soaked in gravy for long. Soak them just before serving.