Paneer kofta
material
Paneer for spinach Kofta
1/2 cup spinach, dry and chopped
1/2 cup low-fat cheese (paneer)
3 spoonfuls of 3 spoons of rice flour (rice flour)
1/2 chopped green chillies
Salt
For mokhani gravy
3 cups chopped tomatoes
1/2 cup cup chopped onion
2 pieces of chopped 2 large garlic cloves
1/2 pieces chopped ginger,
2 pieces 2 cloves
25mm 1) "Piece Cinnamon
4 cups chopped red pumpkin
For garnish
1 tbsp 1 tbsp chopped coriander (dhania)
Method
Paneer for spinach Kofta
Combine all the ingredients in a bowl and mix thoroughly.
Divide the mixture into 12 equal parts. Size each part in a single shape round
Kofta steam for 4 to 5 minutes. Keep aside until necessary.
For mokhani gravy
Combine tomato, onion, garlic, ginger, cloves, cinnamon, red pumpkin with ¾ cup of water and let the vegetables cook on a slow flame until they are soft. Allow the mixture to completely cool down. Remove cinnamon and cloves and discard them.
Blend the tomato mixture to a smooth puree.
Heat oil in a non-stick pan and add cumin seeds.
If the seed crackle, add coriander fenugreek and chilli powder and saute for a few seconds. Add 1 spoon of water that starts to burn the chili powder.
Pureed tomato mixture, add sugar and salt and bring to a boil.
Dissolve cornflow in milk and add to prepared gravy. Boil for a few minutes until cooking gravy.
how go
Just before the servo, slide the koftas into the gravy hot juice and bring a boil.
Decorated with chopped coriander, serve hot.
