Palak Paneer Kofta ( Cottage Cheese Dumplings in Onion Tomato Gravy)

Ingredients;

For Koftas;

Paneer (Cottage Cheese) - 2 cups
Palak (Spinach) - 2 cups finely chopped
Ginger - 1 tsp shredded
Besan (Gram Flour) - 1 tbsp
Red Chilli Powder - 1 tsp
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Amchur (Mango Powder) - 1 tsp
Salt - as per taste
Oil - 1 tbsp

For Gravy;
Onion - 1.5 cups sliced or chopped (no need to finely chop as we will puree it later)
Tomato - 1 cup
chopped Green Chillies - 3
 roughly chopped Ginger - 1 inch
 shredded Garlic - 2 cloves
Kaju (Cashews) - 7-8 whole ones, soaked in warm water
Badam (Almonds) - 5-6 whole ones, soaked in warm water
Haldi (Turmeric Powder - 1 tsp
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Garam Masala - 1 tsp
Milk - 1/2 cup
Salt - as per taste
Oil - 1 tsp
Cilantro - for garnishing

Preparation ;
For Kofta
Mix all the ingredients of kofta (except besan) nicely.At the end add besan and mix well.Make into 12 small balls out of it and deep fry them.Drain on a paper towel.

For Gravy;
Take oil in a wide pan Add onion, green chillies, ginger, garlic and fry till onions become translucent Add tomatoes, kaju, badam and all the dry masalas (except garam masala) and fry for another 2-3 minutes Add milk and cook for 1 minute Let the mixture cool down and then puree it by adding little water (about 1/2 cup) Take the pan used before (or another one as you prefer) and add 1 tsp oil again. Now, add the pureed mixture and let it cook (close the lid as it will start bubbling immediately) for about 3-4 minutes Add garam masala and cilantro and let it cook for another 1 min.Add extra water based on how thick or runny you want your gravy to be. Add koftas to the gravy about 5 - 10 minutes before serving so that they get the gravy flavor and don't become too soggy or break apart (as koftas are well cooked, no need to cook them with the gravy). Serving; Serve it with roti/paratha/naan.