- Serves 2-3
- 1/2 Cup Paneer Crumbled
- 1 Tsp Corn flour
- 1/2 Tsp Garam Masala
- Salt to Taste
- Red Amaranth/Lal Math Leaves 2 Cups Approx.
- 1/4 Cup Besan
- 2-3 Spoons Water for Pureeing
- Oil for Deep Frying
- Ingredients for Gravy
- Medium Onion Chopped
- 2 Tbsp Oil
- 1 Tsp Garam Masala
- To Be Ground into A Thick Paste –
- 2 Cups Chopped Coriander Leaves
- 1/2 Cup Chopped Mint Leaves
- 2 Chopped Green Chilies
- 1-Inch Chopped Ginger
- 2-3 Crushed Garlic Cloves
- 1/4 Cup Curd
- 8-10 Cashews
- Squeeze of Lime Juice
- Pinch of Salt
Prep: 20 minutes
Cooking: 50 minutes
- For the koftas – Wash the amaranth leaves well. Chop coarsely, add a pinch of salt, cumin, chopped ginger and grind to puree with minimal water. Roast besan for few minutes over low flame till jus aromatic.
- Add puree to this and stir till just combined and dried out. Be careful to do this for just a few seconds. Don’t allow leaves to cook and turn dark. Take off the heat and cool.
- Take the crumbled paneer in a bowl with a pinch of salt, corn flour and garam masala. Shape into firm lime sized balls.
- Similarly, divide the cooled amaranth mixture into slightly larger balls. Take one amaranth ball, flatten on your palm, place a paneer ball in the centre and cover it with the leaf mix.
- Shape smoothly. Chill for 30-60 mins before frying. Coat in rice flour lightly and fry in medium hot oil, turning very gently. Preferably deep fry them just before serving.
- For the gravy – Make a smooth paste of the ingredients mentioned under green paste. Heat a little oil in a Kadai. Add cumin seeds. Add chopped onions and fry till translucent.
- Add in the green ground paste and cook for few mins till the raw smell and taste goes. Add about ½ cup water and cook depending on the consistency you want.
- Switch off the flame and add the cream and give it a gentle swirl.
- Serving – Fry the koftas and drain the oil. Cut them in half when slightly cool. Place them, cut side up, in the warmed gravy. Enjoy with jeera rice, Indian breads.