KADAI PANEER(SEMI DRY)

Kadai Paneer is a popular North Indian dish made from Paneer( Cottage Cheese) and Capsicum in a spicy tomato sauce. The taste and flavour of this recipe lie in the masala( spice) powder that is very simple to make and can be made instantly while cooking. As I keep making this dish regularly I make a larger quantity of the masala and put it in an airtight container, so that it is handy when I want it. You can also sprinkle small amounts of this masala on other stir-fries. In this recipe I have given a dry version, the gravy version is coming up soon. The dry version gets done quickly and is very easy to make if you have the mentioned masala powder ready. 

 This dish even better with fresh homemade paneer. I'm coming out with a Homemade Paneer recipe soon.

Serving suggestions: Serve Dry Kadai Vegetable with Rotis, Parathas, Puri, Naan or with Rice.

While you are here check out my other Paneer recipes like Matar Paneer, Mava Paneer Curry, Palak Paneer, Malpua with Gulab Jamun mix and Paneer recipes.

The recipe for Kadai Paneer is given below...

PREP TIME: 20 Mins                                     COOK TIME: 20 Mins

TOTAL TIME: 40 Mins                                    COURSE:  MAIN 

CUISINE: NORTH INDIAN                             SERVINGS: 4

AUTHOR: Rajni Ram

   Ingredients:

   Paneer 200 gm cubed

   Capsicum 1 medium cubed

   Onion 1 chopped and petals separated

   Garlic 8-10 cloves crushed roughly

   Tomato 2 large chopped fine

   Coriander seeds 2 tsp

   Cumin seeds 1 tsp

   Dry red chillies 3 

   Ginger 1/2 inch julienned

   Methi dana/fenugreek seeds 5 -6 seeds

Directions:

Heat a wok/karahi. Put the coriander seeds, cumin seeds, dry red chillies into it and fry until light brown(without oil). Transfer to a blender, let it cool and then grind it coarse. Now add 1 tsp oil to the wok/karahi and heat. Add the onions and saute on high heat until light brown. Add in the capsicum and continue to saute on high heat until the capsicum also gets a light brown colour. Transfer the sauteed onion and capsicum to another vessel and set aside. In the same wok add more oil and add the crushed garlic and saute, keep stirring at it can stick to the pan bottom. Now reduce heat and add in the prepared masala powder and fry nicely. If the mixture becomes dry, add another teaspoon of oil and fry the masala until the rawness is gone. Add in the tomatoes and saute for a minute. Add half cup of water and cook the tomatoes well. Keep mashing the tomatoes in between so that we get a pulpy mixture. Now add the methi dana and ginger julienne and cook for 30 seconds, add Kashmiri red chilli powder 1/2 and cook for 30 seconds. Now add the capsicum and onions to the tomato paste and continue cooking. When the mixture becomes semi-dry add in the Paneer cubes and stir for 2 minutes, add some crushed Kasoori methi and put off the flame. The Kadai Paneer is ready to serve. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Crush garlic, cube the paneer, chop onion, capsicum and tomatoes, julienne the ginger.

2. Roast the Coriander seeds, Cumin seeds and the dry red chillies on a low flame until crisp and light brown in a karahi and cool. Grind to a coarse powder.

3. Now in the same karahi add 2 tsp oil and heat. Add the onions and saute on high heat for 2 minutes or until they start turning light brown. Then add the capsicum and continue to saute on high heat until the capsicum starts turning light brown. Transfer to another vessel.

4. In the same karahi add 2 tsp oil, reduce the flame and put in the crushed garlic and fry. As they start turning brown add the prepared masala powder and continue to fry. If the masala becomes too dry add another teaspoon of oil and fry.

5. Now add in the tomatoes and saute. Add salt and half cup of water and cook the tomatoes well. Keep mashing the tomatoes while cooking so that we get a pulpy mixture.

6. Now put the Methi seeds and ginger julienne and cook for 30 seconds. Now add the sauteed onion and capsicum, mix well and cook until the mixture becomes semi-dry.

7. Add in the Paneer and cook for 5 minutes on low heat. add some crushed Kasoori Mathi, garnish with finely chopped coriander leaves. Kadai Paneer is ready to serve. 

NOTES:

1. While frying the masala powder add adequate oil so that the masala doesn't burn.

2. The methi dana and julienned ginger give a very nice flavouring to the subji.

3. More garlic can be added if you prefer.

For more Paneer recipes keep looking up this page.

If you tried this recipe and liked it please comment below. I would love to hear from you.

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BEANS PARUPPU USLI

Paruppu Usli is a South Indian(Tamilian) dish made by crumbling dal. The crumbled dal is then added to cooked vegetables. A wide variety of vegetables like Banana flowers, Cabbage, Capsicum, Radish greens, and Beans can be added to the Usli.

This is a dry(without gravy)side dish which can be served to go with Rasam rice, Vatha Kozhambu rice, More Kozhambu(Kadi)rice, and other varieties.

There are many versions of making the Usli. Some use just a single dal to make the Usli(dal crumble) and some use a combination of dals. I prefer Chana dal(split peas) to make the Usili. It is very easy to crumble this dal and is tastier than the other dals.

The Usli tastes amazing just by itself too. Here's the recipe of Beans Paruppu Usli.

PREP TIME: 20 Mins                                     COOK TIME: 20 Mins

TOTAL TIME: 40 Mins                                  COURSE:  MAIN 

CUISINE: SOUTH INDIAN                           SERVINGS: 4

AUTHOR: Rajni Ram

Ingredients:

French Beans 250 gms chopped fine.

Carrot 1 (just for colour)

Chana dal 1cup soaked for 1/2 an hour

Cumin seeds 1 tsp

Dry red chillies 3 

Asafoetida 1/2 tsp

Turmeric powder

Curry leaves a few finely chopped

Oil(refined) for crumbling the dal 2tbsp

Directions:

Chop the French Beans, and carrot and add some salt and turmeric powder and cook them in sufficient water. When you can crush the Beans-carrot between your index and thumb finger, stop cooking. Drain the water and cool. Now put the soaked Chana dal after draining out the water in a blender, add the dry red chillies, cumin seeds, turmeric powder, salt and asafoetida and grind to a coarse paste. Add very little water to grind. Now take oil in a heavy-bottomed Karahi(preferably NOT nonstick) and heat. Add the finely chopped curry leaves and pour the dal mixture into karahi immediately. Start scrambling the dal. A Dosa flipper works best for this while you are scrambling the dal, keep breaking the bigger lumps for them to crumble further. The finer you are able to crumble the better. This takes between 10 to 15 minutes. Once you have fully crumbled the dal it should look like a coarse powder. Transfer the crumbled dal to another vessel from the karahi. Now add the cooked Beans-Carrot to the Karahi and start evaporating any remaining moisture in it, by sautéing it well. When there is no more moisture in the Beans add the crumbled dal mixture to the Beans-Carrot and mix well. Check for salt and adjust if required. The yummy Beans Usli is now ready to serve. Serve it with some Vatha Kuzhambu rice, Rasam rice or More Kozhambu rice. I love it with Rotis too. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Chop and cook the Beans and Carrot( take care, not to overcook)and soak the Chana dal for 1/2 an hour.

2. Now in a blender put the soaked Chana dal after draining the water, the cumin seeds, dry red chillies, turmeric and asafoetida and grind to a coarse paste. Add as little water as possible.

3. Take a Karahi and pour in oil around 2 tablespoons and heat. Add the chopped curry leaves to the oil and add the ground Chana dal mixture.

4. Start scrambling the mixture using a Dosa flipper( makes the process easier). Keep breaking the bigger lumps into smaller ones and crumble the mixture. It should start becoming dry. By the end of the crumbling procedure, the dal should look like a coarse powder. This takes 10 to 15 minutes and some patience. Flame to be medium to low throughout.

 A quick video to show you how to crumble the dal👇

 

 

5. Once the dal is crumbled, transfer it from the Karahi to another vessel. In the same karahi put in the cooked Beans and Carrot and evaporate any remaining moisture. 

6. Once the vegetables become dry add the crumbled dal to them and stir. Mix them nicely so that the vegetables and dal are well combined. The Beans Paruppu Usli is now ready to serve.

NOTES:

1. The dal has to soak at least for half an hour. 

2. I have not tempered the Usli while or after making it, anyway no harm in tempering too.

3. The vegetable should be nicely stir-fried and all water evaporated before adding the dal crumble because if there is any moisture it will all turn lumpy.

4. Instead of Beans, any other vegetable given above can also be used. The crumble procedure will be the same.

If you tried this recipe and liked it then please comment below. I would love to hear from you.

MIXED VEGETABLE CURRY(NO ONION, NO GARLIC RECIPE)

This recipe is absolute comfort food. On those, no masala days or on days when you are off onion and garlic, or even otherwise this Subji is a great option for Rotis and Rice. It's a colourful subji that will encourage children to eat vegetables and is also not very spicy. Since I have not used onions or garlic, milk cream forms the base of the subji. A wide variety of vegetables can be used, excluding the high water content ones. I have used vegetables that are easily available and popularly come under the mixed vegetable category. please do visit my other subjis and dals while you are here.

Here's the recipe for Mixed Vegetable Curry.

PREP TIME: 15Mins                                                     COOK TIME: 15 Mins

TOTAL TIME: 30Mins                                                   COURSE:  MAIN 

CUISINE: NORTH INDIAN                                          SERVINGS: 4

                                                                                   AUTHOR: Rajni Ram

Ingredients:

Cauliflower  10-15 florets

Carrot 1 diced

Potato 1 large or 2 small

Capsicum 1 medium diced and seeds removed

Beans 10 approx cut into 1/2 inch pieces

Tomatoes 4 ( 2 chopped & 2 pureed)

Peas shelled( fresh/frozen) 50 gm

Fresh cream 1.5 cups

Salt as per taste

Cumin seeds 1tsp

Red chilli powder 1 tsp

Turmeric powder 1tsp

Fennel/saunf powder

Coriander powder 1 tsp

Garam Masala powder 1/2 tsp

Oil for sauteeing 

Directions:

Dice all vegetables and keep ready. Put all the vegetables except Capsicum and tomatoes, in a vessel, pour enough water, salt and turmeric powder and cook. The vegetables should get tender but not turn limp. Switch off flame at this stage and cool the vegetables completely. If any water is remaining drain and keep it aside, it can be used if required later on. Now in a pan heat 1 tbsp oil, add cumin seeds, turmeric powder and put in the diced capsicum and saute on high flame for few minutes. Reduce flame to low and add in the tomatoes. Saute on low flame for a minute. The tomatoes should just get a little tender and not break and release the juice. Now add in the tomato puree and all the dry spice powders and cook for 3 minutes on medium flame. Put in the boiled vegetables now(after draining the water)  and cook for another 3 minutes. Ensure that not much water is remaining in the pan, if there is, then drain out some or else the subji will turn too watery. Now pour the fresh cream into the pan and immediately turn off the flame. Once the cream is added the flame should not be on,  or the gravy will thin out completely. Stir nicely, add the garam masala powder and garnish with chopped coriander leaves and the Mixed Veg subji is ready to be served with Rotis or rice. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Chop and boil all vegetables and puree 2 tomatoes.

2. In a pan take 1 tbsp oil and heat it. Add the cumin seeds and once they splutter, add the turmeric powder and capsicum and saute on high flame for few minutes.

3. Lower the flame and add in the chopped tomatoes and saute on low to medium flame for a minute. The tomatoes should not break and become limp.

4. Now add the tomato puree followed by salt and all the dry spice powders except the garam masala powder, stir nicely and cook for 3 minutes or until the raw smell goes away.

5. Now add the boiled vegetables and cook for another 3 minutes. If there is too much water, drain it. A little water is ok and required.

6. Finally, add the cream and switch off the flame immediately. Add the garam masala powder now and mix. Garnish with coriander leaves. The mixed vegetable curry is ready to serve.

NOTES:

1. Any store-bought fresh cream is good enough for the subji. It need not necessarily be full or medium fat. Low fat cream is fine too.  

2. Once the cream is added put off flame right away, or the gravy will thin down and the moisture from the cream will separate, making the subji too runny.

3. Saute the capsicum on high flame so that it doesn't release too much moisture and cooks crisp.

If you tried this recipe and liked it comment below. I would love to hear from you.

GUTTI VANKAYA KURA( Baby Brinjals In Gravy)

Brinjal/Eggplant, a vegetable so versatile that a number of recipes can be made/created with it. Gutti Vakaya Kura is a speciality from the Andhra region in South India. Baby brinjals simmered in a peanut sauce. There are many ways of making this dish. Sometimes it is made with gravy, like this recipe or is stuffed and roasted. I prefer the gravy version for the taste of peanuts and the tartness of the tamarind. Baby brinjals are the preferred variety for this recipe. Let's get to the recipe right away.

  PREP TIME: 20 Mins                                  COOK TIME: 30 Mins

 TOTAL TIME: 50 Mins                                COURSE:  MAIN 

 CUISINE: SOUTH INDIAN                         SERVINGS: 4

Ingredients:

Baby brinjals 400 gm 

Turmeric powder 2 tsp (split)

Salt as per taste

Red chilli powder 3 tsp(split)

Oil for roasting and tempering

Mustard seeds 1 tsp

Curry leaves a few

Jaggery a small bit(optional)

For paste

Peanuts/ groundnuts 2 tbsp

Coriander seeds 1 tbsp

Ginger 1 inch piece

Garlic around 6 pods

White Sesame 2 tsp

Green chilli 2

Grated coconut 1 tbsp

Tamarind 1 lemon sized ball( deseeded)

Directions: Slit the baby Brinjals midway into a cross. Keep the green stalk intact and do not cut it away.  Mix1tsp turmeric powder, salt, and 2 tsp chilli powder. Apply a little of this powder inside each brinjal and set aside. Roast all the ingredients mentioned under paste in 1 tsp oil and allow it to cool. Once cool, grind them to a fine paste in a blender. Now in a Karahi or pan heat 1 tbsp oil, put in the brinjals a few at a time and roast for few minutes( approx 5 min). The brinjals should not turn limp but should start getting s little soft. They will start changing colour to brown. At this stage remove them from the pan and set aside. In the same pan/karahi take 1 tbsp oil and heat. add in the mustard seeds and as they crackle add the curry leaves and turmeric powder. fry for 30 seconds and add the ground peanut paste to the oil and stir continuously. Reduce flame before adding the paste, as the paste can stick to the pan. Add salt, red chilli powder( only if you need more spice, remember we have already added green and red chilli to the paste). Fry the paste nicely for 2 minutes. The raw taste of the peanuts must not remain. At this stage add 2 cups water and drop the baby brinjals into the sauce. Add the jaggery at this stage if you are using it( this is optional). Cover and simmer on low fire for 15 minutes. Open the lid and stir the contents every now and then. At the end of 15 minutes, the sauce should have reduced and the brinjals should have cooked, but yet stiff. The spicy Gutti Vankaya Kura is ready to serve. This dish goes well will Pulav, vegetable rice(Brinji), or even Roti, Parathas and other bread. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients.

2. Slit the Baby Brinjals midway as shown in the picture. Mix 1 tsp turmeric powder, 2 tsp red chilli powder and salt as per taste. Apply this powder into each brinjal. Set aside.

3. Take 1 tsp oil in a karahi and fry all ingredients mentioned under paste. Cool it and grind to a smooth paste.

4. In the same karahi take 1 tbsp oil and roast the brinjals a few at a time. They should change colour and get a little tender, but not limp. Remove from the karahi and set aside.

5. In the same karahi add another tablespoon oil and heat. Put in the mustard seeds and curry leaves. as the mustard splutters add the turmeric powder and fry for 1/2 a minute.

6. Now add the ground paste and stir constantly and don't allow it to stick to the pan. Fry for 2 minutes and add salt, red chilli powder( only if you want it spicier)and continue frying. The raw taste of the peanuts should subside.

7. Now add 2 cups of water and mix. Drop the brinjals slowly into the sauce and cover and cook for 15 minutes, stirring in between every now and then. If using jaggery, add now.

8. When done, the sauce should have thickened, and the brinjals should have cooked and retained the shape. The Gutti Vankaya Kura is ready to serve.

NOTES:

1. Peanuts without the skin can be used. Skin need not be removed. 

2. Jaggery is usually used to break the complex proteins of the peanut. You can choose not to add. 

3. Do not cut the green stalk of the brinjal. It helps in retaining the shape after cooking. Some people love chewing on the cooked stalk. It tastes really good.

4. If you don't wish to roast the tamarind with the other paste ingredients, you can make pulp and add it while the sauce is simmering.

MATAR PANEER ( ONE POT)

Matar Paneer is an everyday dish made of Green Peas and cottage cheese in a tomato gravy. Usually had with any Indian flatbread or with rice. The sweetness of the Peas, the tanginess of the tomatoes, the texture of the Paneer, and the flavors of the spices all gel so well. It can be directly made in a pressure cooker( which I have done today) or can be made in a karahi.

In Rajjo's Kitchen whenever I say tomatoes its mostly the local one( desi) and not the hybrid tomatoes ones which are sweeter. When I'm using the Hybrid ones will always specify. 

 Let's get to the recipe right away.

  PREP TIME: 15                                         COOK TIME: 15Mins

 TOTAL TIME:30Mins                                  COURSE:  MAIN

 CUISINE: NORTH INDIAN                         SERVINGS: 6

 AUTHOR: Rajni Ram

                                                       

     Ingredients:

• Green Peas 100 gm
• Paneer 200 gm cut into cubes
• Tomatoes 2 large or 3 medium(pureed)
• Onions 1 large pureed
• Ginger-garlic paste 1 tsp
• Refined oil 6 tsp( 3 tsp first and 3 later, follow the recipe)
• Besan or Gram flour 1 Tbsp(or) Cashew nuts 6( pre-soaked)
• Fresh coriander leaves finely chopped 2 tsp
• Salt  to taste
• Jeera/ Cumin 1/2 tsp
• Turmeric powder 1/2 tsp
• Red chilli powder 1 tsp ( can add 1/2 tsp more if you need more spice)
• Coriander powder   
• Garam Masala powder 

   Directions:

If using a pressure cooker you don't have to precook the peas. If using the Karahi method, precook the peas( they should be cooked soft, but not mushy).

Put the cooker on the stove, heat on medium. once hot, pour oil 3 tsp.

once the oil is hot, add the cumin seeds, as they crackle add the turmeric powder.

Now add the onions puree and cook until transparent, don't brown them. Add in the Ginger Garlic paste and saute well. The onion and Ginger Garlic paste will start releasing oil once they are cooked. Add another 3 tsp oil, reduce the flame of the stove and put in the Besan, and nicely saute it in the oil. Take care to not burn it. As the Besan browns, add the tomato puree and drop in the peas, add salt followed by all the spice powders( except Garam Masala powder). add about 1.5 cups water, close the cooker, and put on the whistle. cook for 6 whistles and put off the stove. While the pressure reduces in the cooker, let's get our Paneer ready. Cut them into cubes, and drop them in boiling water with a pinch of salt for 2 minutes. Remove immediately and transfer to a plate. Once the pressure in the cooker releases, open the cooker and drop in the cubed Paneer and switch on the stove on low. check for salt and spices at this stage and adjust it. Add the Garam Masala powder now and put off the stove. Transfer the contents to a bowl and garnish with fresh coriander leaves. You can decorate it with a little grated cheese, for the restaurant effect. Voila, your Matar Paneer is ready. Enjoy! 

STEPWISE RECIPE FOLLOWS:

 

1. Assemble all ingredients.

2. Put the pressure cooker on the stove and let it heat up.  Once hot, pour 3 tsp oil and heat. Add Jeera and as it splutters add the onion paste and saute nicely.

3. Add the ginger-garlic paste and saute further until the oil is released. At this stage add the remaining 3 tsp oil and add the besan to this and roast on low flame till it becomes a little brown. It may appear as a paste, keep stirring this paste continuously till you see a light brown color. Add the tomato puree and stir nicely so that no lumps of the paste remain.

4. Let a slight boil come and add the Green Peas followed by all the masala powders( except Garam Masala). Add salt and stir.

5. Add 1 cup water, give a nice stir close the lid of cooker and let 6 whistles come.

6. After the pressure comes down open the cooker. Switch on the stove and add the paneer cubes and let it boil on low heat for two minutes. Add the Garam Masala powder, give it a stir and empty into a bowl. Garnish with fresh coriander. You can also sprinkle some shredded cheese to decorate( I forgot to do so). 

Your tasty Matar Paneer is ready.  Enjoy with Phulkas, Rotis, or Naan on the side or just rice.

Bon appetit...

NOTES

1. As it's a simple everyday subji ( side dish) I did not add the whole masala in the beginning.  If you are cooking it for a get-together or party, you can add the whole masala like 1 or 2 cloves, 1 Tej Patha( Bay leaf), few Peppercorns along with Jeera.

2. If you want to use cashew nuts instead of the Besan then, after adding Jeera saute onion, ginger garlic paste and cut tomatoes until they turn soft. Cool and blend in mixie. Pour this paste into the cooker and continue from step 4.

3. I usually don't fry the Paneer in oil, instead, I put it in boiling water for exactly 2 mins, don't let it stay in hot water for more than that, they may stick to each other.

If following the karahi method, pre-cook the peas and follow the same method.

If you tried this recipe and liked it, comment below. I would love to hear from you.

Paneer-Palak Koftas(steamed)

If you are thinking about what is new about these koftas, well they are a healthier version of the fried koftas. These dumplings are steamed and not fried, unlike the other koftas. The all-time favourite combination of palak and paneer from the steamed dumplings and of course the usual tomato onion gravy works well with this. It's a quick recipe if you have all ingredients ready at hand. Let's get to the recipe right away.

PREP TIME: 20 Mins                                  COOK TIME: 40Mins

TOTAL TIME: 1 Hour                                  COURSE:  MAIN 

CUISINE: SOUTH INDIAN                          SERVINGS: 4

                                                                    AUTHOR: Rajni Ram

Ingredients:

Palak/Spinach 1/2 a bunch or 2 cup fulls when chopped

Paneer 200 gm crumbled

Onion 2 medium, chopped

Tomatoes 2 large chopped

Cashewnuts 8 to 10

Melon seeds( optional) 1 tsp

Rice flour 1 cup

Besan roasted 1/2 cup

Cardamom/ Elaichi 2

Cloves/Laung 2

Peppercorns 4

Cinnamon stick a small piece

Ginger garlic paste 1 tsp

Green chillies 4 ( 2 for koftas and 2 for gravy)

Ginger 1/2 an inch finely chopped

Cumin 1 tsp

Cumin powder 1 tsp

Coriander powder 2 tsp( 1 tsp for koftas and 1tsp for gravy)

Red chilli powder 2 tsp ( 1tsp for kofta and 1tsp for gravy)

Garam masala powder 2tsp( 1tsp for kofta and 1tsp for gravy)

Oil 2 tbsp

Directions for Koftas:

 Chop the palak fine and blanch( put it in hot water) it for 5 mins. Drain the water and rinse the palak with cold water( this is done to retain the colour and crispness). Dry roast the Gram flour/ Besan until it turns aromatic and light brown. Keep stirring continuously while roasting to avoid burning the besan. Now squeeze all the water from the palak and put it in a dish. Add the crumbled Paneer. Add the roasted besan and rice flour. Add in the chopped green chillies, ginger and all dry spices and salt. Combine all together and make it like a dough. Divide the mixture into 8 or 10 equal-sized balls(koftas). Put these balls in a steamer/idli cooker and steam for 10 mins. If using a microwave for steaming 4 minutes will do. Cool the koftas. 

Directions for Gravy:

 In a wok heat some oil. Add the whole masalas- cardamom, peppercorns, cinnamon, and cloves. When they turn aromatic, add the onion and ginger-garlic paste, green chillies and saute well. When the onions turn translucent add the cashew nuts, tomatoes, salt and cook until the tomatoes turn mushy. Put off the stove and cool the mixture. Once cooled, put it in a blender and make a fine paste. In the same wok heat more oil and add the cumin. Add in the ground paste. Stir well continuously for a few minutes so that it doesn't stick to the bottom of the wok. Add all the dry masalas now, except garam masala. Pour about a cup of water to the paste and bring it to a boil, cook until it thickens a little, put off the stove. The gravy is ready. You can add little Kasoori Methi for flavour, but it is optional.

Pour the gravy over the koftas and its ready to serve. The Paneer Palak koftas go well with Parathas, Rotis, Pulav or with plain rice. Enjoy Bon Appetit.

STEPWISE RECIPE FOLLOWS:

 1. Assemble all ingredients.  

2. Blanch the chopped palak, cool, squeeze the water and set aside. Dry Roast the Besan until its light brown and aromatic. Stir constantly and don't allow to burn.

3. To the blanched and cooled palak add the paneer, green chillies, ginger, roasted Besan, Rice flour and all the dry spice powders, salt and combine well. Divide the mixture into 8 or 10 Koftas/balls. Steam them in an Idli steamer for 10 minutes. If steaming in a microwave then set on high for 4 minutes.

4. In a wok heat some oil. Add the whole masalas and fry until aromatic. Put in the onions, green chillies, ginger garlic paste and saute until onions turn transparent. Add the tomatoes and salt. Cook until the tomatoes turn mushy. Cool and blend the mixture to a fine paste.

5. In the same wok pour oil and heat. Add the cumin seeds and pour in the ground paste. Stir continuously for few minutes so that the paste doesn't stick to the wok. Add all the dry spice powders now. Adda cup of water and allow it to boil until the oil separates on top. The gravy is ready.

6. Arrange the koftas in a serving dish and pour the gravy over it. Serve hot. 

NOTES:

1. Squeeze the water from the blanched palak thoroughly.

2. Roast the besan well, otherwise, the raw flavour will dampen the taste.

3. The gravy should not thicken too much, it should be neither too thick, nor too thin. If very thick, add some hot water and dilute.

4. Melon seeds used here are optional. The gravy will still taste the same if not added.

5. Adding a little Kasoori Mathi to the gravy after cooking, will give a nice flavour to the dish.

6. If you wish, you can drizzle a little cream over the dish while serving. This is totally optional.  

7. This dish can be made ahead and the koftas and gravy kept separate. Just before serving, warm up the gravy, pour over the koftas and serve.

8. For those who prefer soft koftas, allow the koftas to cook in the gravy for a minute. 

If you tried this recipe and liked it please comment below. I would love to hear from you.