update, how preparing recipe Malai Kofta with Spinach Gravy with 24 ingredients and 8 stages of easy cooking, which is very practical.
Without fail cooking ultimate Malai Kofta with Spinach Gravy easy, fast, practical. Malai Kofta is a very tasty dish to relish, and it gets much better with Palak gravy. Prepare Kofta on a special occasion or if you have any guests coming Now follow the above given instructions to make Malai Kofta with Spinach Gravy. You can prepare the gravy in different ways, Cashew nut gravy. For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a purée. Heat the oil, then fry the onion purée until just turning brown.
Add the puréed tomatoes, spices and sugar.
The gravy should be quite thick, but if you want to thin it down a bit, add a little water.
Delicious spinach and paneer balls in tangy creamy tomato gravy.
Good Evening all, at this time you get present recipe Malai Kofta with Spinach Gravy with 24 ingredients and 8 steps. Next this is how to make it, please read carefully.
In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 24 ingredients and 8 stages of easy cooking Malai Kofta with Spinach Gravy.
Ingredients for Malai Kofta with Spinach Gravy
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Needed 200 grams : Paneer (cheese) -.
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Prepare 100 grams : Mawa -.
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Prepare 2-3 : Potatoes -(boiled).
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Prepare 7-8 : Cashew nuts.
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Prepare 1 inch : Ginger long piece(grated).
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Prepare - 15 to 16 : Raisins.
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Needed as needed : Oil -to fry Koftas.
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Needed : For Spinach Gravy:.
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Needed 1 bunch (500 grams) : Palak(spinach).
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Needed 1/2 tsp : Sugar.
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Needed 3 to 4 : Tomatoes - (medium sized).
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Needed 2 to 3 : Green chilli.
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Needed 1 pinch : Heeng(asafoetida).
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Needed 1 inch : Ginger.
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Prepare 2 tbsp : Oil.
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Prepare 1/2 tsp : Jeera(cumin seeds) if you want.
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Needed 2 tsp (if you want) : Kasuri Methi.
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Needed 2 tsp : Gram flour.
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Needed 2 tbsp : Cream/malai - (if you want).
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Needed add to taste (1 tsp) : Salt.
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Needed 1/4 tsp : Garam masala.
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Prepare 2 tsp (if you prefer more of sour) : Lemon juice.
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Needed add to taste : Salt -(1/2 tsp) -.
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Prepare 2 tbsp : Corn flour/arrowroot -.
Drain, cool, peel and mash it.
Floating koftas in creamy gravy makes me drool.
Since it is a 'No onion, No garlic' version, you could've added cashew nut paste to make it even more richer & tastier.
Prepare Paneer Kofta on a special occasion or if you have any guests coming, they will love this Paneer Koftain Spinach Gravy.
If all raw materials Malai Kofta with Spinach Gravy it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.
Process Cooking Malai Kofta with Spinach Gravy
- Malai Kofta
Boil the potatoes and peel them. Cut off the stem from the raisins, wash and cut the cashew nuts(1 nut into 5-6 pieces). Take Mawa and Paneer in any utensil, put in the boiled potatoes after breking them to pieces. Add salt and corn flour then mash well. Mash till the mix looks like a smooth dough. Put in grated ginger or ginger paste and mix. The mixture needed to make Kofta is ready..
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Pour oil in a non stick pan(kadhai). Take some amount of the Kofta mix at a time and flatten a bit with your hand. Place 2-3 pieces of cashew nut and 1 raisin on it, wrap up the piece from all sides and round it into a ball. Similarly make balls with the remaining mixture, you will get at least 15-16 balls. Put these balls in hot oil, you can put 3-4 Koftas at one time. Move the Koftas very carefully when turning sides and fry on a medium flame till they turn brown..
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Keep the fried Koftas on a plate and fry the other Koftas. Repeat this process with the remaining balls. Koftas are ready, let us prepare the gravy..
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Palak/Spinach Gravy
Break off the stems from the Palak, wash the leaves twice with clean water and keep in a utensil. Put 1/4 cup water and sugar in the utensil, cover and place it on the gas to boil. Palak will be boiled in 5-6 minutes. Turn off the gas..
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Wash tomatoes, chop into pieces. Cut off the stems of the green chilies, then wash them. Peel, wash ginger and make 3-4 pieces of it. Put all of these in the mixer and make a fine paste..
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Pour oil in a frying pan(kadhai), put Heeng and Jeera in hot oil. After Jeera is roasted add Kasuri Methi(stems removed) and gram flour, fry the two. Now put tomatoes, ginger, green chilli paste and stir fry the spices for 2-3 minutes. Pour the cream or malai and fry a little more, fry till oil floats over these spices..
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Once the boiled Palak is cooled, put it in the mixer to make a fine paste. Mix Palak paste with the fried spices. Add water and salt according to how thick or thi you want the Tari. After it comes to boil put Garam masala followed by the Koftas prepared earlier. Allow to cook for 1 minute Malai Kofta Curry with Spinach Gravy is ready. Garnish with cream and serve..
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If you want onion in your dish then finely chop 1 onion. After Jeera is roasted put the chopped onion and fry till it turns light brown. Now follow the above given instructions to make Malai Kofta with Spinach Gravy..
Deep fried masaledar paneer balls served with flavourful spinach gravy.- is a very tasty dish to relish, and it gets much better with Palak gravy.
Malai kofta is an Indian tomato and onion based gravy or curry served with koftas (dumplings) made of potatoes and paneer (Indian soft cheese).
This version of malai kofta makes the red gravy, made using onions, tomatoes and basic pantry spices, but there are also versions out there which make.
Deep fried balls (koftas) made with potato and paneer are dunked in a creamy spiced velvety smooth curry.
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