Shaam Savera Kofta CurryIngredient QuantityFor Koftey:Spinach 2 bunchesPaneer 200 gm.Oil 1 tspGinger chopped 1 tspGreen chilli chopped 2 no.Roasted Chana Dal Powder 2 tbspCoriander powder 1 tspTurmeric powder ½ tspRed chilli powder ½ tspGaram masala powder ¼ tspAmchur powder ¼ tspSalt to tasteGreen cardamom powder ½ tspGinger chopped 1 tspGreen chilli chopped 1 no.Black pepper crushed ½ tspCorn starch ½ cupOil for fryingFor Gravy:Oil 2 tbspGreen cardamom 2-3 no.Mace ½ bladeOnion chopped 1 no.Ginger-garlic paste 1 tbspTomato roughly chopped 5-6 no.Salt to tasteRed chilli powder 1½ tspCoriander powder 1 tspTurmeric powder ¼ tspGaram masala powder ½ tspCashew nut 6-8 no.Butter 20 gm.Kasuri Methi 1 tspFresh cream 3-4 tbspHoney 1 tspMethod:For Koftey:1. Trim the spinach leaves and blanch them in boiling water for 1 min.2. Take some ice and water in a bowl.3. Strain the spinach leaves and quickly transfer in ice water.4. Squeeze out the excess water and chop finely. Transfer into a grinder jar and grind. Keep itaside.5. Heat oil in a pan, add chopped ginger and green chilli, mix well and sauté for 30 sec.6. Add roasted chana dal powder, mix well and sauté for 2 min.7. Add Coriander powder, turmeric powder, red chilli powder, garam masala powder, salt andamchur powder, mix well and sauté for 1 min.8. Add spinach, mix well and sauté for 4-5 min. remove in a bowl and keep it aside.9. Take paneer in another mixing bowl, add cardamom powder, chopped ginger, green chilli,black pepper crushed and salt, mashed this well all together.10. Add 1 tbsp of corn starch and mix well.11. Divide the paneer and spinach mixture into equal portion.12. Dust some corn starch in your hand and Take each spinach portion, flatten it on your palmand place a paneer ball in the center. Gather the edges and shape into a ball.13. Spread remaining corn starch in a plate and rolls the stuffed spinach balls in it and keep itaside.14. Heat sufficient oil in a kadai. Gently slide the stuffed spinach balls on hot oil and deep fry tillcrisp and golden brown in colour. Drain on absorbent paper and keep it aside.For Gravy:15. Heat oil in a pan, add mace, green cardamom and chopped onion, mix well and sauté for 2min. on medium flame.16. Add ginger-garlic paste, mix well and sauté for 2 min.17. Add roughly chopped tomatoes and salt, mix well and sauté for 6-8 min.18. Add red chilli powder, coriander powder, turmeric powder and garam masala powder, mixwell and sauté for 2 min.19. Add cashew nut, mix well and sauté for 1 min.20. Remove in grinder jar, add little water and grind to smooth puree.21. Strain the puree in a pan, add little water in a grinder jar shake well and add to the pan andmix well.22. Add butter, mix well and cook for 10 min. on medium flame.23. Add kasuri methi and fresh cream, mix well and cook for 4-5 min.24. Meanwhile Cut the fried Koftey into half and keep it aside.25. Switch off the flame, add honey and mix well.26. Pour this gravy in serving bowl, arrange the koftas with cut side up, sprinkle some kasurimethi on top, garnish with fresh cream and coriander leaves and serve hot.Follow me on YouTube for the variety of dishes: https://www.youtube.com/user/chefharpalsingh Follow me on Facebook: https://www.facebook.com/chefharpalsokhi/?ref=bookmarks Follow me on Twitter: https://twitter.com/harpalsokhi Follow me on Instagram: https://www.instagram.com/chefharpalsokhi/?hl=en Follow me on Linkedin: https://in.linkedin.com/in/harpalssokhi Follow me on Pinterest: https://www.pinterest.co.uk/harpal7793/