Preparation and cooking time: 30—40 min
Preparation and cooking time: 30-40 min
1 lb (450 g) fresh spinach
1 tablespoon ghee or vegetable oil
1 teaspoon grated fresh ginger
2 dried chillies, crushed
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/4 teaspoon asafoetida
7 oz (200 g) paneer, drained and chopped
2 teaspoon salt
2 3/4 cups (275 g) chick-pea flour
ghee or vegetable oil for deep-frying
1 tablespoon ghee or vegetable oil
1 teaspoon grated fresh ginger
2 dried chillies, crushed
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/4 teaspoon asafoetida
7 oz (200 g) paneer, drained and chopped
2 teaspoon salt
2 3/4 cups (275 g) chick-pea flour
ghee or vegetable oil for deep-frying
Wash the spinach thoroughly, remove the larger stalks, then wilt the leaves by plunging them into boiling water for a few minutes. Let them drain well, and then press out any remaining water. Chop the leaves into small pieces on a cutting-board.
Use a medium-sized saucepan to heat the ghee or vegetable oil and fry the ginger and the chillies, followed by the ground spices. Add the chopped paneer and stir-fry for 1 minute. Then add the spinach. Toss in the salt and mix the ingredients well with a spoon. Transfer the mixture onto a smooth working surface, add the chickpea flour as a binder, and knead well.
Now roll the mixture into 1-inch (2.5 cm) balls and deep-fry them in ghee or vegetable oil until lightly browned. Then drain. Palak koftas are tasty served with a tomato sauce or eaten as is.
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