Koftas made of spinach and potatoes, stuffed with cottage cheese (paneer), are dipped in rich creamy white gravy. It is a Mogulai dish that goes well with Naan.
- 2 medium potatoes boiled and mashed
- 1 cup paneer (cottage cheese) grated
- 2tbsp besan (gram flour)
- ½ cup blanched and pureed spinach
- ½ cup spinach chopped fine
- 1 tsp ginger chopped fine
- 1 tsp garlic chopped fine
- 1 tbsp green chilies chopped fine
- ½ tsp cumin seeds
- Few Cashews
- Salt to taste
For White Sauce:
- 1 tbsp white flour (Maida)
- 1 cup milk
- ¼ tsp white pepper powder
- Salt to taste
- 1 tsp butter
- 1 large onion thinly sliced
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp green chili paste
- ½ cup yogurt
- ½ cup white sauce
- 2 tbsp sour cream
- 2 tbsp cashew paste
- 1 tbsp lemon juice
- 1 bay leaves
- 2-3 green cardamoms
- 3-4 cloves
- 1 tsp white pepper powder
- Salt to taste
- 1 tbsp butter
- ¼ cup butter/ghee/oil
- Mix grated paneer with little salt, white pepper powder and kaju. Stuffing is ready.
- Heat 2 tbsp oil in a frying pan on medium heat.
- Add cumin, chopped garlic, green chilies and ginger and sauté well.
- Add besan and fry. Add spinach paste and chopped spinach, fry for 2-3 minutes. Add boiled and mashed potato and mix well. Add salt and remove from flame and allow it to cool.
- Knead the Spinach potato mix (dough) well until it is smooth and soft.
- Now apply some oil on your palm and put some of the spinach potato mix in the cupped palm of your hand.
- Cover the stuffing with the potato mix around it to make a ball.
- Heat oil in a deep pan or kadhai on medium heat and fry the koftas until dark.
- Cool on paper towels.
- Heat butter in a small pan.
- Add sifted white flour and stir till it changes color slightly.
- Remove from the heat. After 2-3 minutes pour milk in it and stir constantly. Put the pan back on heat; continue to stir till the sauce thickens.
- Remove from heat and add salt and pepper.
- Heat 2 tbsp butter/ghee/oil in a heavy based sauce pan and fry onions and chopped green chilies till onion is transparent. Remove with a slotted spoon and grind to a fine paste; keep aside for later use.
- Reheat the remaining oil over medium heat, add bay leaves, cloves, green cardamom, and fry for few seconds till golden brown.
- Now add ginger garlic paste and sauté for 2-3 minutes. Add onion paste, cashew paste, yogurt, white sauce and salt to taste. Reduce the flame and cook for 4-5 minutes sprinkling it with some water if required. Stir continuously. Now add 2 cups of water and let it come to a boil. Reduce the heat and let it simmer for another 3-4 minutes. Add cream and butter. Now add the pre-made koftas to the gravy.
- Add lemon juice, garnish with chopped cilantro and garam masala powder.
- Serve hot with Naan or Parathas.
Do You Know?
Kofta is a Middle Eastern and Southeast Asian dish made by grinding meat, mixing it with spices, and forming it into balls or cylinders for cooking.
In countries with a large vegetarian population, like India, it is possible to find vegetable koftas made with cauliflower, potatoes, cabbage, green beans etc. Vegetable kofta are often served with thick, flavorful gravy in India and Southeast Asia. In some cases, the koftas are floated in a spicy stew, which may be ladled over rice or served with breads such as naan.