Steps to Prepare Ultimate Shahi Paneer Koftas in Palak gravy
Hello everybody, it's John, welcome to our recipe page. Today, I will show you a way to make a special dish, How to Make Award-winning Shahi Paneer Koftas in Palak gravy. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Shahi Paneer Koftas in Palak gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shahi Paneer Koftas in Palak gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Shahi Paneer Koftas in Palak gravy is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Shahi Paneer Koftas in Palak gravy estimated approx 20 minutes.
To begin with this recipe, we have to first prepare a few ingredients. You can have Shahi Paneer Koftas in Palak gravy using 8 ingredients and 6 steps. Here is how you can achieve that.
This is a super healthy dish full of nutrients from the green leafy vegetable Palak and proteins from paneer. It’s inspired from the signature dish ...Shaam Saveraa ...of the master chef Sanjeev Kapoor... my favourite ❤️But with my take on it in a simpler form😊👍
Ingredients and spices that need to be Prepare to make Shahi Paneer Koftas in Palak gravy:
- 1 large bunch (about 1 cup purée) Palak(Spinach) blanched and puréed-
- gms Paneer -200
- Potato- 1 large (boiled)
- 1 tsp cornflour
- 1 cup milk
- 1 onion made into paste in mixie
- 1 tomato puréed in mixie
- A few rasins
Steps to make Shahi Paneer Koftas in Palak gravy
- Mash the Paneer and boiled potato together and add salt and pepper powder into it as per your taste. Now add the cornflour and mix well.
- Divide into desired sized balls adding 2-3 raisins in the centre. Fry these balls till golden and leave aside.
- Now take 2 tablespoons of oil in a pan and add jeera in it. Then add the onion paste and cook on slow heat till golden and well cooked. Add the tomato purée and cook till oil seperates
- Now add the dry masalas - salt/ very little huldi/ a bit of chilli powder / coriander powder and 1/2 tsp of garam masala powder.Cook till oil separates
- Add the palak purée and Mix well and then add the milk and give it a boil. Switch off gas. Don't over cook else the colour of the palak will change. Last but not the least...add a tsp of kasuri methi in the prepared gravy.
- Pour the palak gravy in the serving dish and place the fried koftas on it and serve hot garnished with a bit of cream.
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