Another paneer recipe by me! Well, it’s just my all-time favourite and I simply love how it can be used in so many dishes in so many ways. Today, we are making Palak Paneer in a totally different style. The dish is called Sham Savera, because the koftas are dark like evening on the outside and white like morning on the inside. You can break one and see for yourself.
- 1 bowl whole boiled spinach
- Grated paneer
- Freshly cut coriander
- Corn flour
- Salt and red chilli powder
- ½ bowl bread crumbs
- 2 onions
- 5-6 tomatoes
- Green chilli
- Ginger-garlic paste
- 1 tsp khaskhas
- 1 tsp Cumin seeds
- Salt, red chilli powder, turmeric powder, coriander powder, garam masala
- Fresh cream
- First take whole chopped spinach and boil until one whistle.
- Grate 150g paneer and add to it freshly chopped coriander, salt and red chilli powder, according to taste.
- Add to it bread crumbs and prepare a dough.
- Roll out small koftas from it.
- Now, open the cooker for spinach and dehydrate it. Save this water for the gravy as it has all the minerals and vitamins.
- Wrap the paneer koftas in spinach. Keep oil for frying.
- Spread corn flour on a plate and roll the koftas to create a covering.
- Deep fry till dark brown, on medium flame.
- For gravy, take all the above ingredients, except spices and cream, in a blender.
- Blend to make a smooth paste.
- Add oil to a kadhai/fry pan. Fry the onion-tomato paste until water dries.
- Add to it- fresh cream and spices to your taste.
- Cover and cook until a nice orange colour is achieved.
- Add the spinach water and some more water. Cook for at least 10-15 minutes.
- Put koftas into the gravy and garnish with fresh coriander. Serve with hot chapatis.