The name of this dish simply means “dark evening and bright morning” in hindi. If you look at the color combination ,You can make some sense out of it. It’s basically a palak coated paneer Kofta served in a bed of red tomato gravy. It’s quite a different dish you can serve for your distinguished guests. Other than making koftas and cutting them into two equal parts, there’s not much of technicality involved in the cooking process.
I was too excited to see the result and was enjoying the curiosity this dish brought to my guest’s mind.
Cuisine : Indian
Source : Sanjeev Kapoor
Serves : 6
Palak leaves/spinach : 1 kg
Paneer : 250 gms
garam masala : 2 pinches
garlic : 6 single pieces crushed
red chilli powder : 1 tspn
Besan/ chick pea flour : 1 tbspn
corn flour : for rolling the kababs in it ( use enough to roll in a flat plate )
Tomatos : 5 big
Green chillies : 2
Ginger garlic paste : 1 tspn
cumin powder : 1 tspn
Fresh cream : 2 tbspn
1. Wash the spinach leaves in running water thoroughly. Now add them to boiling water for 5 minutes. Take them out and wash again in ice-cold water.Now chop them roughly.
2. Add 2 tbspn oil in a kadai and add crushed garlic into it. Now add red chilli powder ,besan and salt . Saute for few seconds and then add the chopped spinach leaves. Mix thoroughly. Leave it for cooling.Squeeze out all the water using your clean hands. 🙂
3. Crush the paneer/Cottage cheese with your hands and add some garam masalas in to it. Now make small balls of paneer using your hands.
4. To make koftas, spread some palak onto your palm and place a paneer ball on top. Now cover with palak and press gently to make a ball. Refer the pic below to understand this procedure.
5. Now roll the koftas in cornflour in a flat plate. 6. Deep fry these koftas in hot oil and after cooling,cut into two equal parts
- Now arrange them in the bed of tomato gravy before seving.
- Grind tomatoes in a mixie to form a paste.
- Heat some oil in a small pan and add crushed garlic to it. Add red chilli powder and cumin powder and saute for few seconds. Now add the tomato juice into it and mix well. Cook for 3 to 4 minutes. You may add some fresh cream to get a richer gravy.
1. Incase your koftas are breaking while you deep fry them, add more cornflour , by rolling it once again in cornflour.You may even add some more besan in the palak mix too.