Paneer Kofta in Spinach Gravy

Ingredients 

• 200 grams paneer (cottage cheese), mashed
• 2 medium spinach bunches,  blanched and pureed
• 2 medium boiled potatoes , peeled and mashed
• 3 tablespoons corn flour/ corn starch
• ½ teaspoon red chilli powder
• ½ inch ginger, finely chopped
• Salt to taste
• ½ teaspoon white pepper powder
• 2 green chillies, roughly chopped
• 12-15 cashewnuts, roughly chopped
• 12-15 raisins, roughly chopped
• 3 tablespoons oil + to deep fry
• ½ teaspoon caraway seeds (shahi jeera)
• 5-6 garlic cloves, finely chopped
• ½ cup tomato puree
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• ¼ cup fresh cream

Method

1. Put paneer, potatoes, cornflour, red chilli powder, ginger, salt, white pepper powder and green chillies in a bowl and mix well. Divide the mixture into sixteen even-sized balls.
2. Put cashew nuts and raisins in a small bowl and mix well. Stuff each paneer ball with this mixture.
3. Heat sufficient oil in a kadai and deep-fry the balls, a few at a time, until golden brown. Drain on absorbent paper and set aside.
4. Heat three tablespoons of oil in a handi, add caraway seeds and garlic and saute. Add spinach puree and cook for about two to three minutes. Stir in tomato puree and mix well.
5. Add turmeric powder, coriander powder and salt. Cook for 4 to 5 minutes.
6. Add one cup of water, mix and bring the mixture to a boil. Reduce heat and let it simmer for 5-7 minutes. Stir in garam masala powder and mix. Reduce heat, stir in half the cream and cook for half a minute. Remove from heat.
7. Pour the gravy into a serving dish and arrange the koftas on top. Serve hot garnished with the remaining cream.