Step-by-Step Guide to Make Quick Malai Koftas in Palak Gravy

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, malai koftas in palak gravy. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Malai Koftas in Palak Gravy is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Malai Koftas in Palak Gravy is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have malai koftas in palak gravy using 28 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Malai Koftas in Palak Gravy:

1. Take For the Koftas
2. Prepare 1 cup grated paneer
3. Take 1 cup grated boiled potatoes
4. Prepare 1 tbsp finely chopped ginger
5. Prepare 1 tbsp finely coriander
6. Make ready 1-2 chopped green chillies
7. Make ready 1 tsp salt
8. Prepare 1/2 tsp Kashmiri red chilli powder
9. Prepare 1/2 tsp garam masala
10. Prepare 1 tbsp cornflour
11. Prepare 1/8 tsp baking powder
12. Prepare as per need Oil for deep frying
13. Get as required Cornflour to dust
14. Take For the Gravy
15. Take 200 gms spinach
16. Prepare 1 bay leaf
17. Take 2 tbsp ginger garlic paste
18. Get 1 medium onion finely chopped
19. Take 1-2 chopped green chillies
20. Take 2 tomatoes pureed
21. Make ready 1 tsp salt
22. Prepare 1 tsp Kashmiri red chilli powder
23. Take 1 tsp jeera powder
24. Get 1 tsp dhania powder
25. Prepare 1 tsp garam masala
26. Get 2 tsp crushed kasoori methi
27. Make ready 2 tbsp oil
28. Make ready as per taste Salt

Instructions to make Malai Koftas in Palak Gravy:

1. Clean and wash the spinach. Boil water in a pan. Blanch the spinach until it changes color. Remove it to a bowl with ice cold water so that it retains its color. Squeeze out the water from the spinach. Puree it into a smooth paste and keep aside.
2. To prepare the koftas, mix together the paneer and boiled potatoes. Add the cornflour and mix well.
3. Add in the dry masalas - salt, red chilli powder, and garam masala and mix.
4. Next add the chopped ginger, chopped coriander leaves, and green chillies. Mix well. Finally add the baking powder and mix.
5. Roll the mixture into kofta shapes of your choice - balls or oblong. You can use cashew nuts or any other dry fruit for stuffing. My kitchen is a nut free kitchen. I haven’t used any stuffing for the kofta. Roll them in cornflour. There shouldn’t be a crack on the koftas or they will burst.
6. Deep fry the koftas until golden. Remove and keep aside.
7. For the gravy, heat oil in a pan. Add the bay leaf.
8. Add the chopped onions and saute until translucent.
9. Add in the ginger garlic paste and green chillies. Cook for a minute or two.
10. Add in the pureed tomatoes and saute until they are cooked and you can see oil on the sides.
11. Now add the dry masalas - salt, red chillies powder, jeera powder and dhania powder. Mix well.
12. Add in the spinach puree. Mix well. You can add a bit of water if required.
13. To finish, add the garam masala and kasoori methi. Mix well. The gravy is ready.
14. To serve, pour the gravy into a serving dish and top it with the koftas. DO NOT boil the koftas in the gravy. Garnish with ginger juliennes and chopped coriander leaves. Malai Kofta in Palak Gravy is ready to serve.

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