Paneer Koftas In Spinach Sauce Recipe

• For Spinach Sauce
• 1 Onion, sliced
• 1 cup Fresh Spinach Leaves, finely chopped
• 2 Tomatoes, chopped
• 1 tsp Ginger, finely chopped
• 1 tsp Garlic, chopped
• 1 tsp Coriander Powder
• 1 tsp Red Chili Powder
• ½ tsp Garam Masala
• ½ tsp Turmeric Powder
• 2 Bay Leaves (Tej Patta)
• 3 tbsp Butter
• Water
  
  For Kofta
• ½ cup Paneer, grated
• 2 Potatoes, boiled
• 2 tbsp Cashew Nuts, broken
• ½ tsp Garam Masala
• 2 tbsp Corn Flour/Plain Flour
• Oil (as required)
• Salt to taste

• For the koftas, take the boiled potatoes in a bowl and mash them properly. Add garam masala, corn flour/plain flour, cashew nuts, grated paneer and salt to it. Mix well.
• Now, rub both your palms with a little oil. This would help you to make round balls of the mixture, without it sticking to your palms.
• Make small round balls using the mixture.
• Take some oil in the pan and heat it. Fry the balls prepared in the oil, till they turn brown. Keep aside the fried kofta balls.
• Now, take water in a bowl and boil it. Add spinach leaves and blanch them.
• Blend the blanched spinach leaves, tomatoes, garlic, onion, ginger and 1/2 cup water in a mixer. Mix until a fine paste is formed.
• Heat butter in a kadhai (pan) and add the bay leaves. Sauté for a while and then pour the fine paste. Now, add turmeric powder, red chili powder, garam masala and chopped corianders.
• Keep stirring continuously, so that the masala does not stick to the kadhai.
• Sauté till the oil separates from the masala. Now, add powdered cashew nuts and salt in the fried masala and mix well.
• Add 2 to 3 cups of water into the fried masala.
• When it starts boiling, slowly add the kofta balls into it.
• Lower the heat and allow the kofta balls to be cooked with the sauce for 4 to 5 minutes.
• Enjoy the yummy paneer kofta in spinach sauce with parathas or rice.