Yummy potato balls cheesy from inside cooked in creamy spinach sauce. Its a labour intensive dish but its worth the effort and makes a great main course party dish. Goes very well with naan, pulao or parathas. Trust me, it is really scrumptious and delightful.
INGREDIENTS FOR POTATO CHEESE BALLS:
3 Potatoes (Parboiled)
1/2 Cup Freshly made Cottage Cheese (Paneer)
4 tbsp Bread Crumbs
5-6 tbsp + 2 tbsp Corn Flour
Mozzarella Cheese, Cut into 9 Nos 1/4" Cubes
1/4 tsp Dried Oregano
1/4 tsp Dried Thyme
2 tbsp Finely Chopped Cilantro
1/2 tsp Red Chilli Powder
1 tsp Chaat masala
Salt to taste
Oil For Deep Frying
INGREDIENTS FOR MAKING SPINACH GRAVY:
500 gm Baby Spinach (or may use leaves only)
2-3 Green Chillies (As Per Taste)
6 Garlic Pods (Finely Chopped)
1 Large Tomato (Pureed)
1/2 tsp Caraway Seeds (Shah Jeera)
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Kitchen King Masala
1/2 tsp Garam Masala Powder
3-4 tbsp Oil
1/2 Cup Fresh Cream
1 tsp Butter (Optional)
Salt to taste
HOW TO MAKE POTATO CHEESE BALLS:
Mash parboiled potatoes very nicely.
Add cilantro, chaat masala, oregano, thyme, red chilli powder, cottage cheese and salt. Mix all ingredients well and keep aside for 2 minutes.
After that add 5-6 tbsp corn flour into in it. Mix well. Keep mixture into refrigerator for 15-20 minutes.
Dilute 2 tbsp cornflour with 1/4 cup water. Whisk properly, so that there should not any lump inside the batter.
Take a small lemon sized ball, stuff 1or 2 mozzarella cheese cubes in it. Dip the ball in cornflour batter and roll on bread crumb. Thus, I made total 9 balls from the mixture.
Heat enough oil and deep fry the balls till golden brown. Set those balls aside; or you may serve as a party snack with green chutney....:)
HOW TO MAKE SPINACH GRAVY:
Boil 2-3 cups water with some salt. Switch off the heat and immediately add the spinach.
Blanch them in the water for 5 minutes.Drain and immediately place the spinach in cold water for 3-4 minutes. So that it maintains the bright green colour in gravy.
Drain again and along with green chilies, make a smooth puree in a grinder or blender.
Heat oil in a kadai/handi. Add caraway seeds and garlic in it. Saute for a minute or two till raw smell of garlic disappears.
Pour spinach puree in it and keep stirring for 3 minutes. Add tomato puree and fold nicely.
Add turmeric powder, coriander powder and salt in it. Fry for 5 minutes on medium heat now.
Add 1 cup of warm water and bring to a boil. Lower the heat now and cook on simmer for 7-8 minutes, cook till the gravy is reduced by half.
Lower the heat now, add garam masala powder, fresh cream and butter in it. Keep stirring for a minutes. Switch off the heat now.
Arrange the koftas in a serving dish. Pour the hot gravy over it. Sprinkle little fresh cream on the top and serve hot.