Rita Kapoor’s recipes:palak paneer and malai kofta

After 2 wonderful sessions in Rita Kapoor’s cooking school in Dharamsala, I can turn out creditable palak paneer and malai kofta. Here are her recipes, which we three participants madly scribbled as we worked, and then corrected as we ate:

Palak Paneer: 4 portions
1/2 kilo spinach, chopped
1/2 tsp salt
1 cup water
1/4 cup oil
1 tsp coriander seeds
1 onion, chopped fine
cheese mixture: 200 grms ricotta, paneer or tofu; 1 small sharp green pepper, finely chopped; 1 tblsp ginger, finely chopped and 1 tsp fresh garlic, finely chopped
1/4 tsp turmeric
2 peeled tomatoes
1/2 tsp Kitchen King masala spice

Cook spinach in covered pot in water with salt for 15 minutes (till very soft) and drain. Heat oil and when hot, add coriander seeds, wait till black and add chopped onion, cheese mixture, turmeric, peeled tomatoes blended (or in foodprocessor) with spinach and finally masala spice.
Cook, covered, on a low flame for 10 minutes. Serve with chapati or white rice.

Malai Kofta: 4 portions
3 tbsp oil
2 fresh bay leaves
a few crumbs of fresh cinnamon
1/4 tsp cumin seeds
3 or 4 garlic cloves
1 tblsp ginger
3 peeled tomatoes
4 or 5 cashew nuts (or 2 tblsp pinones or watermelon seeds)
1 cup water
1/2 tsp sharp paprika
1/2 tsp sweet paprika
1/4 tsp turmeric
1/2 cup milk
1 tsp butter
1 tbsp sour or sweet cream

Heat the oil and when hot, add the bay leaves, cinnamon, cumin seeds.
In blender, mix together the  garlic and ginger with 1/2 cup water and add to hot oil.
In blender, mix tomatoes with nuts and 1 cup water, and add to hot oil. Add the paprikas, turmeric, and salt. Cook for 10 minutes, covered, then add the milk and butter, the curry and the sour or sweet cream.

1 cooked potato
1/2 cup cheese or tofu, grated
11/2 tblsp grated coconut
2 tblsp flour
drop of baking powder
1 tsp butter
raisins and cashews

Mix and knead all ingredients together to egg-shaped forms. With finger, make hole in center of each and insert raisins and cashews. Pinch closed. Fry in deep oil till golden, and drain.
Serve on plate, with sauce on top, add grated cheese and sour cream. 

*Recipes from Rita Kapoor, Dharamsala India August 2006

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One Response to “Rita Kapoor’s recipes:palak paneer and malai kofta”

  1. Alex says:

    Hey I just made cooking classes with rita as well! 🙂
    Thanks for the writeup, I will add Dhal fry and Dhal Makhani on my blog soon!