Royal emerald kofta recipe

## 1. The Emerald Gravy (The Base)

*The goal is a bright, silk-smooth texture without a raw "grassy" taste.*

* **Spinach:** 500g (washed and stemmed)

* **Aromatics:** 2 medium onions (finely sliced), 1-inch ginger, 4 cloves garlic, 2 green chilies.

* **The "Cream":** 12 cashews (soaked in warm water for 20 mins) + 2 tbsp heavy cream.

* **Spices:** 1 tsp Cumin seeds, 1 tsp Garam Masala, ½ tsp Turmeric, Salt to taste.

* **The Secret:** 1 tsp sugar (keeps the green vibrant) and ½ tsp lemon juice.

**Method:**

1. **Blanch:** Drop spinach into boiling water for **exactly 2 minutes**. Immediately transfer to an ice-bath. Blend with the soaked cashews into a fine puree.

2. **Sauté:** Heat 2 tbsp ghee or oil. Add cumin seeds. Once they sizzle, add the onion-ginger-garlic-chili paste. Sauté until the moisture evaporates and it turns pale gold.

3. **Simmer:** Add turmeric and salt. Pour in the spinach-cashew puree. Add a splash of water if too thick. Simmer on low for 5 minutes.

4. **Finish:** Stir in garam masala, sugar, and cream. Finish with lemon juice and turn off the heat.

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## 2. The Golden Koftas (The Dumplings)

*The texture should be "melt-in-the-mouth" soft.*

* **The Mix:** 250g Paneer (grated) + 2 medium potatoes (boiled, peeled, and mashed).

* **Binding:** 2 tbsp Cornflour (cornstarch) + 1 tbsp Maida.

* **The "Royal" Stuffing:** Mix 1 tbsp chopped raisins, 1 tbsp slivered almonds/pistachios, and a pinch of cardamom powder.

**Method:**

1. Knead the paneer and potato together with a pinch of salt until it forms a smooth, non-sticky dough.

2. Take a small portion, flatten it, place a bit of the nut stuffing in the center, and roll it back into a smooth ball. Ensure there are **no cracks**.

3. **Fry:** Deep fry or air-fry at **180°C** until golden brown. Drain on a paper towel.

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## 3. Plating for "The Look"

To maintain the visual appeal and the texture of the koftas:

1. Pour the hot Emerald Gravy into a shallow bowl or plate.

2. Gently place the koftas on top just before serving (this prevents them from getting soggy).

3. **Garnish:** Drizzle a "spiderweb" of cream using a spoon or squeeze bottle. Top with a few pomegranate seeds or ginger juliennes for a high-end finish.

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### Key Tips for Success

* **Squeeze the Spinach:** After blanching, squeeze out excess water before blending to avoid a runny gravy.

* **No Overcooking:** If you boil the spinach for too long or cook the gravy for more than 10 minutes, the "Emerald" will turn into a dull olive green.

* **Temperature:** Ensure the gravy is piping hot, but the koftas are added last-second.