Day and Night Koftas

by monicalohia

add to my cookbook add to shopping list

4/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 20 cookbooks This recipe has been viewed 9918 times

Day and night koftas is truly a delightful sight with a great taste enrobed in a creative vegetable kofta recipe. The boiled palak leaves are filled with paneer stuffing and then rolled up in cornflour and fried. These paneer filled spinach koftas are simmered in tomato gravy and served with roti or naan.

Add your private note

Day and Night Koftas recipe - How to make Day and Night Koftas

Tags

Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 4Makes 4 servings
Show me for servings

Ingredients

For The Koftas
500 gms spinach (palak)
100 gms paneer (cottage cheese)
50 gms grated mava (khoya)
4 tbsp chopped coriander (dhania)
salt to taste
1 tsp red chilli powder
1 tbsp cornflour
oil for deep frying

For The Gravy
2 tbsp oil
4 to 5 chopped onions
4 to 5 chopped tomatoes
1 tsp red chilli powder
salt to taste
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp turmeric powder (haldi)
50 gms fresh cream

Method

For the koftas

Boil the spinach leaves, drain and keep aside.
Combine the mashed paneer , khoya , coriander , salt ,red chilli powder and garam masala and mix well in a bowl.
Place a spinach leaf in a dry flat surface and place the paneer mixture in between and roll like a cylindrical and seal the edges.
Roll these koftas in a dry corn flour.
Heat the oil in a kadhai and deep fry these koftas till they turn golden brown and crisp from all the sides.
Drain on an absorbent paper and keep aside.

For the gravy

Heat the oil in a kadhai and add the onions and saute till they turn golden brown.
Add the tomatoes and saute for a minute.
Add ginger-garlic paste and chilli powder and salt, mix well and saute for 2 minutes.
Cool and blend in a mixer till smooth.
Heat 2 tsp oil in a pan, add the prepared paste and saute for a minute or till the oil leaves the sides.
Add the cream and mix well.

How to proceed