Paneer kofta curry

Ingredients:

For kofta:

Paneer tikki(previous recipe)

For gravy:

1 bunch spinach leaves

2 tsp ginger garlic paste

2 onions (cut into halves)

6-7 cashew nuts

2 tsp khus khus

1 tsp cumin

1 1\2 tsp chilli powder

1 1\2 tsp coriander powder

2 tsp kitchen king\garam masala

1\2 tsp amchoor powder

1\2 tsp turmeric powder

salt for seasoning

cream and fresh coriander for garnishing

Procedure-For the koftas follow the paneer tikki recipe.I prefer shallow frying the koftas when all the ingredients are cooked or do not need much of cooking than deep frying the koftas as you get to use very less oil and its healthier.For the curry,palak as a base for paneer koftas enhances the taste of paneer so I opted for palak rather than the normal tomato based curries.Blanch the palak leaves.Do not overcook it as by doing this the nutrients and the colour is lost.Grind it into a coarse paste.Let it not be very smooth as in the case of palak paneer.Soak the cashews,khus khus and onions in some milk for 5 minutes and then grind into a very fine paste.Heat oil in a pan and add jeera and ginger garlic paste and roast till golden brown.Now add the palak paste and cook for 5 minuts.Add the ground cashew paste and allow the curry to cook for 2 minutes.Add all the dry ingredients and stir well.Finally add in the koftas.After adding the koftas ,stir only if necessary to ensure the koftas do not break.Garnish with fresh cream and coriander.Serve hot with roti,naan,parantha etc.