PANEER PALAK KOFTAS IN MAKHANI GRAVY

Cooking Time : 25 mins.
Preparation Time : 15 mins.

Serves 4.
For the paneer palak koftas
½ cup spinach, blanched, drained and chopped
½ cup low fat paneer, grated
3 teaspoons rice flour (chawal ka atta)
½ green chilli, finely chopped
salt to taste

For the makhani gravy
3 cups tomatoes, chopped
½ cup onions, chopped
2 large cloves garlic, chopped
12 mm. (½") piece ginger, chopped
2 cloves (laung)
1 stick cinnamon (dalchini)
¼ cup red pumpkin (kaddu), chopped
½ teaspoon cumin seeds (jeera)
¼ teaspoon kasuri methi (dried fenugreek leaves)
1 teaspoon chilli powder
½ cup low fat milk
½ teaspoon cornflour
½ teaspoon sugar
1 teaspoon oil
salt to taste

For the paneer palak koftas
1.Combine all the ingredients in a bowl and mix well.
2.Divide the mixture into 12 equal portions. Shape each portion into an even sized round.
3.Steam the koftas for 4 to 5 minutes. Keep aside.

For the makhani gravy
1.Combine the tomatoes, onion, garlic, ginger, cloves, cinnamon, red pumpkin with ¾ cup of water and cook over a slow flame till the vegetables are soft. Allow to cool completely. Remove the cinnamon and cloves and discard them.
2.Blend the tomato mixture to a smooth purée.
3.Heat the oil in a non-stick pan and add the cumin seeds.
4.When the seeds crackle, add the kasuri methi and chilli powder and sauté for a few seconds.
5.Add the puréed vegetable mixture, sugar and salt and bring to a boil.
6.Dissolve the cornflour in the milk and add it to the prepared gravy. Simmer for a few minutes.

How to proceed
1.Add the paneer palak koftas to the hot makhani gravy and mix well.
2.Serve hot.

Tips
Adjust the consistency of the gravy by adding water if necessary before serving.
2½ cups chopped spinach gives you ½ cup of blanched and chopped spinach.
Squeeze out all the water from the blanched spinach to make koftas.