A lovely recipe sent to me by Seema Hussain from Jeddah. Thank you soo much Seema..big hug!!

spinach leaves 1/2 k.g, methi leaves (fenugeek leaves)and soya leaves 100 gms. 3 tbsp besan(gram flour) roasted,1 tbsp corn flour salt and chili powder to taste,1 tsp ginger garlic paste 1 tsp green chilli paste 1/2 tsp garam masala powder, paneer mashed for filling.
FOR GRAVY: 250 gms of tomatoes in paste form, 1 tbsp ginger garlic paste, 2 tbsp onion paste, 1 tsp garam masala powder chili powder and salt to taste, oil for cooking and frying koftas, 1/2 kasoori methi powder, 1/2 tsp haldi(turmeric powder)
METHOD: boil all green leaves in boiling water for 2 minutes. cool, and squeeze out as much water from the leaves as possible and mash. now add garam masala powder ,besan (gram flour),corn flour, ginger garlic paste, green chili paste salt and chili powder.divide mixture into portion. form balls by rolling each portion between the palms (filling mashed paneer into the balls) now deep fry the balls on low heat.keep aside.
GRAVY: heat 2 tbsp oil in wok,add onion paste,ginger garlic paste , brown. now add tomatoes paste, haldi (turmeric powder) ,chili paste salt .fry for another 8-10 minutes. add garam masala powder,kasoori methi powder and cook for a while, add 100 ml of water and simmer. before serving add koftas to the gravy and simmer for a few minutes.kofta curry is ready….serve hot.( you can add 2 tbsp of fresh cream also for rich gravy)

NITU DIDI TIP: If you dont get soya leaves you can use fresh coriander leaves instead..this has been gracefully told to me by Seema 🙂 This recipe looks awesome, cant wait to try it out 🙂 Once again thank you so much Seema dearest 🙂 You can also stuff it with grated tofu… for a healtier option

FOR JAIN RECIPE : Omit the ginger and garlic and proceed 🙂

This entry was posted in Everything Vegetarian, Gluten Free, Ideas for meals, Indian Restaurant Dishes, Jain recipes, Paneer, Spices and tagged , , , , , , , , . Bookmark the permalink.

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