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Cooking Time: 37 Minutes
Preparation Time: 40 Minutes
Total Serves: 4

The Ingredient List

  • MAGGI 2-Minute Noodle (Crushed to Powder) - 1 Packet
  • MAGGI 2-Minute Noodles - ¼ Cup (Coarsely Crushed)
  • MAGGI Masala-ae-Magic - 1 Sachet
  • Spinach - 500 Grams (Blanched & Pureed)
  • Paneer - ½ Cup (Mashed)
  • Dry Fruits - ¼ Cup (Chopped)
  • Onion - 1 (Finely Chopped)
  • Tomatoes - 2 (Pureed)
  • Ginger - 1 Teaspoon (Finely Chopped)
  • Garlic - 1 Teaspoon (Finely Chopped)
  • Green Chillies - 2 Teaspoons (Finely Chopped)
  • Salt - 2 Teaspoons (To Taste)
  • Red Chilli Powder - 2 Teaspoons
  • Garam Masala Powder - 2 Teaspoons
  • Coriander Powder - 1 Teaspoon
  • Cumin Seeds - ½ Teaspoon
  • Black Cardamom - 1
  • Bay Leaf - 1
  • Cloves - 4
  • Black Peppercorns - 4
  • Cinnamon Stick - 1 Inch
  • Fresh Cream - 2 Tablespoons
  • Saffron Strands - 8
  • Oil - 4 Tablespoons (For Shallow Frying Koftas)
  • Oil - 2 Tablespoon (For Gravy Tadka)
  • Fresh Coriander Leaves - 1 Tablespoon
  • Water - 3½ Cups

The Easy Steps

  1. Prepare ingredients as mentioned in the list. Blanch spinach with 3 cups of water for 5 mins. Wash with cold water, drain and make a smooth puree. 
  2. In a mixing bowl, take boiled potatoes, ½ cup green peas, 1 teaspoon MAGGI Masala-ae-Magic, 1 teaspoon chopped green chillies, 1 teaspoon salt, 1 teaspoon red chilli powder, 1 teaspoon garam masala, finely crushed MAGGI Noodles flour, chopped dry fruits, 1 tablespoon fresh coriander leaves and mix everything together. Keep it aside for 10 mins.
  3. Take ½ cup paneer and thoroughly mash it. Add ¼ teaspoon salt. Mix well. 
  4. Now take a small ball size portion of the mixture and flatten it using palms. Place 1 teaspoon of mashed paneer mixture ball inside it. Seal it and roll with palms to make smooth koftas. Coat with coarsely crushed MAGGI Noodles.
  5. Heat 1 cup of oil in a karahi and gently fry koftas at a low-medium flame until turn golden brown and crispy. 
  6. Heat oil in another kadhai. Add cumin seeds, cinnamon, bay leaf, cloves, peppercorns and let them crackle. 
  7. Then, add green chillies 1 teaspoon and chopped ginger garlic and sauté until the raw smell goes away. 
  8. Now add chopped onions and saute until turn golden brown. Then add tomato puree and cook until it starts leaving the oil. 
  9. Add 1 teaspoon MAGGI Masala-ae-Magic, salt, red chilli powder and coriander powder. Cook well until all the spices are mixed. 
  10. Now add spinach puree, ½ cup water and mix well. Cover and cook for 2 mins on a low flame. 
  11. Add, garam masala, fresh cream and mix well. Simmer 2 mins. 
  12. Lastly, serve the gravy hot and place koftas. Garnish with ginger juliennes.