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Palak Paneer Kofta with Tandoori Roti
Palak Paneer Kofta with Tandoori Roti

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We hope you got benefit from reading it, now let’s go back to palak paneer kofta with tandoori roti recipe. To make palak paneer kofta with tandoori roti you only need 29 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Palak Paneer Kofta with Tandoori Roti:
  1. Provide for kofta
  2. Get 250 gm Spinach
  3. Take 5 Tomatoes medium
  4. Get 1/4 cup Paneer grated
  5. You need 1/2 tsp Salt
  6. Provide 1 pinch Green cardamom powder
  7. Prepare 2 tbsp Oil
  8. Use 10-12 cloves Garlic finely chopped
  9. Provide 6-7 Green chilli finely chopped
  10. You need 4 tbsp Gram flour (besan)
  11. Get 1 tsp Cumin seeds
  12. Use 1/4 teaspoon Turmeric powder
  13. Take 1/4 cup Cornflour/ corn starch
  14. Provide For Makhani gravy
  15. Get 18 large Tomato roughly chopped
  16. Prepare 2 tablespoons Oil
  17. Provide 5 Green cardamom
  18. Get 20 cloves Garlic chopped
  19. Use 2 tsp Red chilli powder (deghi mirch)
  20. Use 1/2 cup white Butter
  21. Provide 2 tsp kasturi methi(homemade)
  22. Use 2 teaspoons Honey
  23. Use 8 tbsp Fresh cream(low fat)
  24. Get tandoori roti
  25. Prepare 250 grams Wholewheat Flour
  26. Get 1 teaspoon Salt
  27. Prepare 1/2 teaspoon baking powder
  28. Prepare 1 tablespoon Curd
  29. Prepare 1 cup Water
Instructions to make Palak Paneer Kofta with Tandoori Roti:
  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Once brown spots appear when the roti is in the tandoor, this means that it is cooked and you can remove it.
  13. Serve hot tandoori roti with Palak Paneer Kofta with green salad and enjoy your dinner.

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