Methi Paneer Kofta In Palak Gravy / Fenugreek And Cottage Cheese Balls In Spinach Gravy

Methi paneer kofta in palak gravy or fenugreek and cottage cheese balls in spinach gravy.
If you don’t like the bitterness of methi or fenugreek leaves then its perfect for you. Kofta or balls are delicious and mildly flavoured with methi. And the palak or spinach gravy is rich creamy and delicious. I didn’t add cream but if you like, you can add 1 – 2 Tablespoon cream at the end.

This week our 177 #Foodiemonday bloghop theme is magic with fresh methi leaves.
I don’t like methi but don’t want to skip bloghop. So made it and this kofta curry is a super hit among my family.
This week Sasmita Sahoo Samanta who blog at First Timer Cook suggested the theme this week. Visit her blog for mouthwatering recipes. Thanks Sasmita for this wonderful suggestion.

I always avoid to deep fry the kofte. But this time I have fried them. You can use your appe pan to fry the kofta in very little oil or you can shallow fry. You can also use almond instead of cashew nuts if you want. Soak the almonds in hot water or microwave for 1 minute with water and peel when cool. Cornflour can be used instead of besan or chickpea flour.

Recipe

For kofta

Methi or fenugreek leaves – 1 cup, chopped

Paneer or cottage cheese – 1 cup, crumbled

Potatoes – 2 medium, boiled and peeled

Besan or chickpea flour – 3 tablespoon

Salt to taste

Black pepper powder – 1/2 teaspoon

Grated ginger – 1/2 teaspoon

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon

Oil to fry

For gravy

Palak or spinach – 3 cup, roughly chopped

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 3

Onion – 1, chopped

Garlic – 2 – 3 cloves, chopped

Ginger – 1/2 inch piece, chopped

Green chilli – 1 – 2 chopped

Tomato – 2 medium, chopped

Cashew nuts – 10 – 12

Cumin powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon

Salt to taste

Sugar – 1/4 teaspoon, optional

Oil – 2 tablespoon

Butter – 1 tablespoon

Water – 1 & 1/2 cup

Grated coconut to garnish

Method

1. Mash the boiled potatoes.

2. Chop the methi or fenugreek leaves finely in a food processor. Or blend with paneer or cottage cheese in a blender. Don’t add water. We don’t need paste, just make fine pieces of fenugreek leaves and combine with paneer.

3. Mix finely chopped fenugreek leaves with crumble paneer, boiled and mashed potatoes, salt, cumin powder, chaat masala powder, black pepper powder, garam masala powder and besan or chickpea flour. You can add minced garlic if you want.

4. Mix everything well. Make small balls. You can make 14 – 15 balls with this dough.

5. Heat oil in a pan or wok. Slid the balls in the oil, 3 – 4 at a time. Flip with a slatted spatula to fry all the sides.

6. When the ball becomes golden brown remove from oil and place on paper towel.

7. Heat 2 tablespoon oil in a pan. Add green cardamom, cinnamon, cloves, chopped onion, green chilli, garlic and chopped ginger. Stir and fry till the onion becomes light brown.

8. Now add the tomatoes, chopped spinach or palak and cashew nuts.

9. Saute till spinach and tomatoes cooked well and dried up.

10. Remove from heat and let it cool down.
When cool grind the mixture into a smooth paste.

11. Heat butter in a pan. You can use oil if you don’t want to use butter.

12. Add the ground paste. Add salt, sugar, cumin powder, coriander powder, garam masala powder and turmeric powder,. Mix well.

13. Saute the mixture till dried up completely. Stir continuously to avoid sticking at the bottom of the pan.

14. Add water and when it starts to rolling boil reduce the heat. Simmer for 6 – 7 minutes.

15. Add the balls and boil for 1 – 2 minutes. Balls or kofte are soft, so don’t cook more than it to avoid breaking the balls.

16. Remove from heat and garnish with grated coconut. You can garnish with ginger julienne, sliced onions, lemon wedges or tomato slices.

Serve hot with roti, paratha, puri, naan or any bread.

Notes

1. You can use more garlic if you like

2. Add chilli according to your taste.

3. Almond can be used instead of cashew nuts.

4. You can use cornflour instead of besan or chickpea flour for binding.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Spinach Curry With Corn soya chunks, Coconut And Almond

Spinach curry with sweet corn, soya chunks, coconut and almond.
A delicious creamy thick curry. You can serve it with any bread. Easy to make and perfect side dish for your lunch or dinner.

In my earlier posts we have discussed about the health benefits of spinach, corn and soya chunks. So this time talking about only taste. This lip-smacking curry is lightly flavoured with cardamom, cinnamon and cloves. Almonds made the curry thick and creamy. You can use cashew nuts instead.
You may like some more spinach recipes here.

1. Dal palak

2. Palak raita

3. Green gram carrot spinach soup

4. Spinach carrot bean beet and almond soup

5. Dairy free green smoothie

6. Zan

Our this week’s 171 #Foodiemonday bloghop theme is #saagsaga. Kriti suggested this beautiful theme. We have to share any leafy green or saag recipe. My contribution is this delicious spinach curry with corn, soya chunks, coconut and almond.

Lip-smacking spinach curry with all the goodness of sweet corn, soya, coconut and almond.

Recipe

Spinach or palak – 200 gram

Sweet corn – 1 cup, boiled

Soya chunks – 1/2 cup

Onion – 1, finely chopped

Tomato – 2, chopped

Garlic – 3 – 4 cloves

Ginger – 1 inch piece

Green chilli – 2 – 3

Coconut – 3 tablespoon, grated or finely chopped

Almond – 13 – 14

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 2

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Oil – 2 – 3 tablespoon

Method

1. Clean and wash the spinach. Discard the stem. Take the leaves only.

2. Heat 3 cup water with 1/4 teaspoon salt in a pan.
When it starts to rolling boil add spinach leaves in it.

3. Boil for 2 – 3 minutes. Switch off the heat and immediately drain the water.

4. Keep ice cold water ready. Dip the spinach in ice cold water immediately to retain the green colour.

5. Grind the spinach into a smooth paste. Add very little water if require.

6. Soak almonds in hot water or microwave for 1 minute with little water.

7. Let it cool down. Peel and keep aside.

8. Boil the soya chunks with 2 cup water and 1/2 teaspoon salt. Boil for 1 – 2 minutes.

9. When it cool down drain the water, squeeze and wash with fresh water.
Squeeze well and keep aside.

10. Grind peeled almonds, tomato, green chilli, garlic, coconut, green cardamom, cinnamon and cloves. Make a smooth paste.

11. Heat 2 tablespoon oil in a pan. You can use butter or half oil half butter.

12. Add finely chopped onion. Fry the onion till onion becomes light brown.

13. Now add almond, coconut, ginger, garlic, chilli, tomato, cardamom, cinnamon and cloves paste.

14. Saute and add salt, cumin powder, coriander powder, turmeric powder and garam masala powder. Saute till the mixture dried up and leaves oil.

15. Add squeezed soya chunks and mix well. Saute for 1 minute more and add boiled sweet corn.

16. Mix well and add spinach puree.
Add 1 cup water and mix well.

17. When it starts to boil reduce the heat. Cook on simmer for 6 – 7 minutes. Stir occasionally.

18. Taste and adjust the seasoning. You can add 1/4 cup water if the gravy is too thick but don’t add more.

19. If you are adding water boil for few seconds on high heat.

20. Remove from heat. You can add 1 – 2 tablespoon cream if you want. I didn’t.

21. Your spinach curry with corn, soya chunks and coconut is ready. Garnish with boiled sweet corn, tomato and onion slices.

22. Serve hot with pulao, jeera rice, steamed rice, roti, paratha, puri, naan, tandoori roti, crisp toasted bread or any bread.
Happy cooking!!

Notes

1. Add chilli according to your taste. Add 1 green chilli or skip the chilli if you are making it for kids. Or add more green chilli if you want your curry more spicy.
2. You can use cashew nuts instead of almonds.
3. You can also add paneer or cottage cheese pieces in the curry. Or you can use paneer or mushrooms instead of corn and soya chunks.
4. You can use butter instead of oil, add little oil with butter to avoid burning.
5. If you like you can add 1/4 to 1/2 teaspoon crushed kasuri methi or dried fenugreek leaves at the end.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update
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