Recipe Cook Time
Wash and chop spinach leaves. Take oil in a pan, add garlic, spinach and salt.
Remove and add paneer, corn flour, wheat flour and salt. Mix it with spinach and make dough. Flatten the dough and make small koftas.
For the Filling:
Take oil in a pan, add ginger paste, green chillies, finely chopped white button mushrooms and salt. Saute and remove from fire.
Add lemon juice and honey and mix well.
Now put the filling inside the koftas, seal the edges and fry them.
For the Tomato Gravy:
Chop the green chillies. Cut the tomatoes into quarters.
Take desi ghee in a pan, add cinnamon, garlic paste, ginger paste, black pepper corns, tomatoes and salt and saute.
Now add water and leave it to simmer. Once the puree is completely cooked, leave it to cool and extract the juice.
Take oil in a pan, fry cashew nuts. Mix them with cold water and grind them to make a soft paste.
Heat desi ghee in a pan and add garlic paste and ginger paste. When garlic turns brown, add tomato puree, cashew paste and cumin seed powder.
Stir and leave it to simmer.
Now add cinnamon powder, cream and red chilli powder. Stir well and add the koftas.
Cook for some time and serve hot.