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The ingredients needed to make Palak Paneer Kofta with Tandoori Roti:
- Use for kofta
- Prepare 250 gm Spinach
- Provide 5 Tomatoes medium
- You need 1/4 cup Paneer grated
- Provide 1/2 tsp Salt
- Prepare 1 pinch Green cardamom powder
- You need 2 tbsp Oil
- Use 10-12 cloves Garlic finely chopped
- Prepare 6-7 Green chilli finely chopped
- Take 4 tbsp Gram flour (besan)
- You need 1 tsp Cumin seeds
- Provide 1/4 teaspoon Turmeric powder
- Use 1/4 cup Cornflour/ corn starch
- You need For Makhani gravy
- Use 18 large Tomato roughly chopped
- You need 2 tablespoons Oil
- Take 5 Green cardamom
- Prepare 20 cloves Garlic chopped
- Provide 2 tsp Red chilli powder (deghi mirch)
- Take 1/2 cup white Butter
- Provide 2 tsp kasturi methi(homemade)
- You need 2 teaspoons Honey
- Get 8 tbsp Fresh cream(low fat)
- You need tandoori roti
- You need 250 grams Wholewheat Flour
- Prepare 1 teaspoon Salt
- Get 1/2 teaspoon baking powder
- Get 1 tablespoon Curd
- Get 1 cup Water
Instructions to make Palak Paneer Kofta with Tandoori Roti:
- For Palak Paneer Kofta-Trim the spinach leaves and blanch them in boiling water for two to three minutes. Drain and refresh under cold water.
- Squeeze out the excess water, cool and chop finely. Transfer into a deep bowl. In another bowl mash the paneer with a little salt and a pinch of green cardamom powder. Divide into eight equal portions and roll into balls.
- Heat two tablespoons oil in a non stick shallow pan, add the cumin seeds, garlic and green chillies and saute. Add the gram flour and continue to saute for one to two minutes. Add the turmeric powder and stir.
- Add the spinach and salt saute, stirring continuously, until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into eight equal portions. For the makhni gravy puree the tomatoes till smooth. Heat the oil in a deep nonstick pan
- Add the butter and cook for some more time. Take each spinach portion, flatten it on your palm and place a paneer ball in the center. Gather the edges and shape into a ball. Spread the cornstarch in a plate and rolls the stuffed spinach balls in it. Shake to remove extra cornflour.
- Heat sufficient oil in a kadai. Gently slide in the stuffed spinach balls, two at a time, and deep fry on low heat for two to three minutes or till golden brown. Drain on absorbent paper.
- Add the kasturi methi and honey to the gravy. Stir and cook for five minutes more. Add the cream and cook for two minutes more. Pour the makhni gravy into a serving bowl, halve the koftas and place on the gravy and serve immediately.
- For Tandoori Roti-Take a large bowl, put in the flour, salt, and baking powder. Then, pour the curd in and blend all the ingredients well together.Pour a little water to this mixture and knead to make a smooth dough.
- Cover this dough with a wet samp cloth. Keep aside for 25-30 minutes.Before you start cooking heat the tandoor or oven for atleast 2 minutes.
- Make 4-5 dough balls of equal size from this dough. Put the balls on a floured surface and roll it into a large and round roti shape of thick size.
- If you are using a tandoor then cook it for 4-5 minutes, however if you are using an oven, bake the roti at 200 degree C for 4-5 minutes.
- Once brown spots appear when the roti is in the tandoor, this means that it is cooked and you can remove it.
- Serve hot tandoori roti with Palak Paneer Kofta with green salad and enjoy your dinner.
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