400 Grams Paneer ( crumbled ).
1 medium Onion Minced.
1 Teaspoon Minced Ginger.
1-2 Minced Green Chilies.
1 Teaspoon Crushed Kasoori Methi.
1 1/2 to 2 Tablespoons Corn Flour
750 Grams Palak - Chop half. The other half lightly steam and puree .
2 Large Onions - Slice , fry brown , remove with a slotted spoon , puree.
2 Tomatoes - Puree.
10 Whole Cloves Garlic.
1 " Cinnamon.
1 Tej Putta.
Dried Whole Red Chilies
1/2 Teaspoon Shahi Jeera.
1.5 Teaspoons Garlic Paste.
1 Teaspoon Ginger Paste.
1 Heaped Teaspoon Sauf Powder.
1.5 Teaspoons Sonth Powder.
4 Tablespoons Chopped Coriander Greens .
200 Ml Mustard Oil.
Heat mustard oil , add whole garlic and gently fry till golden dark brown. Remove with slotted spoon , set aside.This will flavor the oil beautifully with a burnt garlic aroma.
Now add jeera , tej putta dried red chili and cinnamon , fry till aromatic.Add tomato puree , cook covered till oil separates.
Tip in chopped and pureed palak , add salt to taste and cook till oil separates, you may need to keep adding splashes of water .
Add burnt garlic back along with sauf powder , sonth and chopped coriander greens , allow flavors to marry .Add water if needed to form the desired gravy.
Lastly add fried paneer koftas . Cooke covered on sim for 2 minutes ... sit down to some super moist delicious paneer koftas in a palak gravy.
BTW - both paneer and palak as shown in this recipe can be made individually and served as separate dishes too .
Sikandalous Cuisine https://www.facebook.com/groups/325180622895/