Saanjh savera kofta

 

#kofta #kabab #paneerkofta #palakkofta #herbskofta #greenkofta #varietyfood #koftacurry #sanjeevkapoor #inspired

Ingredients:2 cups of roughly chopped spinach, 1 cup of fenugreek leaves, up to 2 tbsp of gram flour, 1/2 litre milk and 2 tsp curd to make paneer, 2-3 tsp freshly ground black pepper, salt to taste, 1 tsp ginger paste, 1 tsp garlic paste, 2 tsp garam masala, 1/2 tbsp oil, 1-2 green chillies, 1 tsp turmeric powder, around 2 cups oil to deep fry the koftas,

Preparation Time: 25min

Recipe:

  1. For preparing paneer, bring the milk to boil and add the curd while on low flame and continuous stirring till the milk curdles. Sieve the whey and collect the curdled milk in the sieve

2. In the meantime, in a kadhai or pan, add 4 cups of water and bring it to boil. To this add the herbs, cover with lid and turn off the gas. After 2-3 minutes remove the excess water through sieving and wait a minute.

3. Transfer the blanched herbs to grinder pot along with the ginger garlic paste and green chillies. Grind them together to consistent paste.

4. Now heat a pan and add 1/2 tbsp oil to this. After half a minute, add the puree in the grinder to this and stir well till the oil oozes out. Now add the garam masala and turmeric powder to this and mix well. After this, slowly add the gram flour to this till a binding dough like mixture is obtained. The gram flour may exceed 2 tbsp in case if the dough like texture is not obtained. (Quick tip: If it is dry, then add few drops of oil and mix well. Sprinkle some water.) Add salt to taste. Allow it to cool down.

5. To the curdled milk, add salt to taste and the grounded black pepper. Mix well with your hand and divide the paneer to 8-10 equally sized balls. Ensure that you make tight balls with a smooth outer surface.

6. Of the dough obtained in step 4, divide the mixture equally in portions = the paneer balls. Now, make tight round balls of each of the portions. 

7. The paneer balls need to be stuffed in the dough. For this, flatten the dough to accommodate the paneer ball (roughly twice the diameter of the paneer ball). Instead of manually, it is recommended to use a rolling pin and some loose flour to ensure the balls don;t stick while being rolled out. In each of the flattened pieces, place the paneer ball in the center and gather the free end of the dough in the center to form a ball again. Repeat this to make other stuffed balls as well.

8. While you make the stuffed balls, it is recommended to heat the oil for deep frying in a frying pan. 

Once the oil is heated aptly (till you see fumes), keep the flame low and carefully add the stuffed balls in batches. Toss them after a minute so that they are cooked evenly from all the sides. Fry them till golden. Remove them over an absorbent napkin/ tissue. Allow them to cool down.

9. With a knife, slit the fried stuffed balls from the center to form two parts. For the white and golden green outer cover, this dish is called saanjh- savera (dusk-dawn :)) 

10. You can serve them as sheer starters with a cheese dip or combine with red curry (as shown in Babycorn Curry Recipe) to have a relishing vegetable to complement bread!

N.B.: The first time, this recipe may take more time for it might be difficult to multi- task. Later, once you get the hang of it, you can be quick!