Paneer Palak Kofta - cooking recipe

Ingredients

600 g spinach
125 g panir
1/2 teaspoon garlic
2 teaspoons chopped green chilies
3 teaspoons cornflour
oil (for deep frying)
salt, as per taste
1 tablespoon whole garam masala
400 g tomato puree
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon red chili powder
1 teaspoon chopped green chili
100 ml fresh cream
1/2 teaspoon kasuri methi
50 g butter
1/2 teaspoon garam masala
2 teaspoons powdered sugar or 2 teaspoons honey
salt, as per taste

Preparation

Wash spinach in plenty of running water to get rid of any dirt, soil or impurities.
Blanch spinach in boiling hot water and refresh in cold water.
Chop and keep aside.
Add chopped green chillies, salt, chopped garlic and corn flour.
Mix well and divide into 12 equal portions.
Grate paneer.
Add salt and mash well.
Divide it into 12 small balls.
Take spinach, flatten it on your palm and stuff paneer balls in it.
Shape it into a ball (kofta).
Deep fry for 5 minutes in moderately hot oil.
Heat butter in a pan.
Add Whole garam masala.
Let it crackle.
Then add ginger paste, garlic paste and chopped green chillies.
Cook for 2 minutes.
Add tomato puree, red chilli powder, Garam masala powder, salt in one cup of water.
Bring it to a boil.
Reduce heat and simmer for 10 minutes.
Add sugar or honey or both and kasoori methi.
Stir in fresh cream.
Serve koftas cut into halves on top of makhani gravy.
Do not boil koftas in the gravy.