Ingredients

500g Baby Spinach
Oil for Deep Fry
Chopped Garlic 4 Tsp
Green Chilli Chopped 2 Tsp
Gram Flour 2 Tsp
Cornflour if Needed
Paneer 150g
Cardamom Powder Half Tsp
Butter 2-3 Cubes
Green Cardamom 2-4
1 inch Cinnamon
1 Dry Mace Flower
Tomato Puree 2 Cups
Kashmiri Red Chilli Powder 1 Tsp
Honey 2 Tbsp
Fresh Cream 2-3 Tbsp
Garam Masala Powder 1 Tsp
A Pinch of Dry Fenugreek Leaves Powder

Preparation Time 45 Min

Process

First Boil the Spinach leafs for 15sec in boiling water, immediately remove and add into cold water to prevent colour fade, now drain from the cold water squeez it and put it in a mixer make a paste of the leafs add little water( 2-3 Spoon) if needed, then in a pan add 1 tsp oil and 1 tsp chopped garlic saute it and add 2 tsp gram flour and mix it, and then add spinach paste and salt, cook it on low medium flame until it thickens, you can also add cornflour 1-2 tsp if needed, allow the mixture to cool down.

Now grate the paneer add cardamom powder and mix it gently, make a small balls of it (size as your choice) coat the spinach mixture on the ball to cover it, gently and press slowly that all the stuff together makes a ball, now deep fry the ball for 5-6 min in high flame and keep it aside and let it cool.

Now in a pan add 1 tsp oil and 2 cube butter 3 split cardamom, cinnamon and mace flower, cloves and chopped garlic, saute for 1-2 min and add the tomato puree add salt and kashmiri Red chilli powder and cook for 8 to 10 min on medium high flame then add 2 tbsp honey and 2-3 tbsp fresh cream, mix it and add 1 tsp garam masala and a pinch if dry fenugreek powder
Mix them all and strain it and again cook the strained gravy for 5 min , All Done
Now Serve the Gravy and cut the paneer kofta into 2 halfs and place it on the curry garnish with some cream Enjoy...

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