How to Make Perfect Palak Paneer Kofta with Tandoori Roti

Palak Paneer Kofta with Tandoori Roti. well, tandoori roti is one such bread recipe which i do not get apathy. perhaps, it has become one of my "must order recipe" whenever we are having outdoor dinners. it is such a simple and addictive dish. well being a south indian, rice was my staple food. i use to consume tandoori roti's only during. Palak Paneer, an evergreen delicacy from North India, is perhaps one of the most interesting ways to include spinach in your meal. restaurant style palak paneer features in many Indian restaurant menus, as it goes well with most Indian breads like Tandoori Naan or Roti. See why we think this is a healthy.

Flavorful and restaurant style Dal Fry tempered with onion, tomatoes, fresh ginger and garlic! This vegan dal goes well with tandoori roti or rice. Paneer holds its shape beautifully when grilled but make sure it has formed a crust on each side before turning. You can cook Palak Paneer Kofta with Tandoori Roti using 29 ingredients and 13 steps. Here is how you cook that.

Ingredients of Palak Paneer Kofta with Tandoori Roti

1. It's of for kofta.
2. Prepare 250 gm of Spinach.
3. Prepare 5 of Tomatoes medium.
4. You need 1/4 cup of Paneer grated.
5. Prepare 1/2 tsp of Salt.
6. It's 1 pinch of Green cardamom powder.
7. You need 2 tbsp of Oil.
8. It's 10-12 cloves of Garlic finely chopped.
9. Prepare 6-7 of Green chilli finely chopped.
10. You need 4 tbsp of Gram flour (besan).
11. Prepare 1 tsp of Cumin seeds.
12. It's 1/4 teaspoon of Turmeric powder.
13. You need 1/4 cup of Cornflour/ corn starch.
14. You need of For Makhani gravy.
15. You need 18 of large Tomato roughly chopped.
16. Prepare 2 tablespoons of Oil.
17. Prepare 5 of Green cardamom.
18. You need 20 cloves of Garlic chopped.
19. Prepare 2 tsp of Red chilli powder (deghi mirch).
20. It's 1/2 cup of white Butter.
21. It's 2 tsp of kasturi methi(homemade).
22. Prepare 2 teaspoons of Honey.
23. It's 8 tbsp of Fresh cream(low fat).
24. Prepare of tandoori roti.
25. It's 250 grams of Wholewheat Flour.
26. You need 1 teaspoon of Salt.
27. Prepare 1/2 teaspoon of baking powder.
28. It's 1 tablespoon of Curd.
29. It's 1 cup of Water.

To serve: Place a warm roti on each plate and serve with the paneer, chutney, sauerkraut, yoghurt and salad leaves. Palak paneer (pronounced [paːlək pəniːɾ]) is a vegetarian dish originating from India, consisting of paneer (a type of cottage cheese) in a thick paste made from puréed spinach, called palak in Hindi, Marathi, Gujarati, and other Indian languages. Palak paneer without onion and garlic. Pair it with homemade tandoori roti or kulchas and malai kofta for a perfect restaurant-style dinner - but without onion and garlic. 🙂.

Palak Paneer Kofta with Tandoori Roti instructions

1. For Palak Paneer Kofta-Trim the spinach leaves and blanch them in boiling water for two to three minutes. Drain and refresh under cold water..
2. Squeeze out the excess water, cool and chop finely. Transfer into a deep bowl. In another bowl mash the paneer with a little salt and a pinch of green cardamom powder. Divide into eight equal portions and roll into balls..
3. Heat two tablespoons oil in a non stick shallow pan, add the cumin seeds, garlic and green chillies and saute. Add the gram flour and continue to saute for one to two minutes. Add the turmeric powder and stir..
4. Add the spinach and salt saute, stirring continuously, until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into eight equal portions. For the makhni gravy puree the tomatoes till smooth. Heat the oil in a deep nonstick pan.
5. Add the butter and cook for some more time. Take each spinach portion, flatten it on your palm and place a paneer ball in the center. Gather the edges and shape into a ball. Spread the cornstarch in a plate and rolls the stuffed spinach balls in it. Shake to remove extra cornflour..
6. Heat sufficient oil in a kadai. Gently slide in the stuffed spinach balls, two at a time, and deep fry on low heat for two to three minutes or till golden brown. Drain on absorbent paper..
7. Add the kasturi methi and honey to the gravy. Stir and cook for five minutes more. Add the cream and cook for two minutes more. Pour the makhni gravy into a serving bowl, halve the koftas and place on the gravy and serve immediately..
8. For Tandoori Roti-Take a large bowl, put in the flour, salt, and baking powder. Then, pour the curd in and blend all the ingredients well together.Pour a little water to this mixture and knead to make a smooth dough..
9. Cover this dough with a wet samp cloth. Keep aside for 25-30 minutes.Before you start cooking heat the tandoor or oven for atleast 2 minutes..
10. Make 4-5 dough balls of equal size from this dough. Put the balls on a floured surface and roll it into a large and round roti shape of thick size..
11. If you are using a tandoor then cook it for 4-5 minutes, however if you are using an oven, bake the roti at 200 degree C for 4-5 minutes..
12. Once brown spots appear when the roti is in the tandoor, this means that it is cooked and you can remove it..
13. Serve hot tandoori roti with Palak Paneer Kofta with green salad and enjoy your dinner..

Palak paneer kofta recipe is truly a delight. Dish out the koftas in a serving bowl. Traditionally tandoori roti are made in a tandoor (a pot shaped clay oven). At homes not all of us have tandoors. You can also Serve the tandoori roti plain without adding any butter or ghee.