was wondering what I should cook today.

Then I thought why not cook Spinach Malai

Kofta in Mughlai Gravy. We normally cook Spinach and Paneer in Shahi Gravy or
Punjabi Style. However I have used the Mughlai style to create this glamorous and rich
dish and came up with Palak Malai Kofta in Mughlai gravy (Spinach and Cheese balls in
spicy Mughlai gravy.)

Mughlai cuisine is a South Asian cuisine, influenced by the imperial kitchens of the Mughal
Empire. It represents the cooking style used in Delhi and Punjab (now partitioned between
Pakistan and India). The cuisine is strongly influenced by Persian, and Turkish cuisines of
Central Asia. The cuisine of most Indian restaurants in UK and USA can be termed Mughlai.

India is a country with vast diversities. Many cultures, traditions, way of worship and wide
variety of cuisines found a favorable ground for growth and healthy nourishment. As with
fusion and other influences India developed a large number of savory dishes. The cuisine of
India is as vast as its people. Each and every ethnic group has its own distinctive food
preferences along with their different culture.
India has been subjected to several invasions from Arab, Central Asia, the Mughal Empire
and Persia in its early days because of its wealth both material cultural, and religious.
These invasions had a great influence on Indian cooking.

The Muslims from western Asia brought the Mughlai cuisines to India in the 12th century
when Mughal rulers conquered a large portion of India. During the Mughal dynasty, these
dishes were prepared for the Mughal Emperors for elegant and fine dining with dry fruits
and nuts. The hospitality of sharing of food with others in Mughal courtly society helped
India to absorb it as its own while making Indian cuisine to stand apart with pride.

On one hand these Mughals brought their rich, aromatic food culture in India and their
lavish tastes and liberal attitude as far as cuisines are concerned allowed the fusion of
culinary art. Now these dishes form an important part of the Indian culinary culture. Quite
ideally therefore, apart from giving the greatest architectural monuments, the Mughals
have also changed the country’s cooking by merging Middle Eastern cuisine with Indian
spices and ingredients to give the most beautiful Mughlai cuisine. As a result of this Mughlai
Cuisine emerged.

The Mughal influence on Indian food is immense. Mughlai cuisine is one of the richest,
popular and lavish cuisines in the country and world over. These are relatively spicy and
have unique fragrance. The cooking method includes lots of milk and cream with exotic
spices, nuts and dried fruits to make it rich and spicy. Biryani, Korma, Palau and Pasendi
are some of the famous Mughlai cuisine.

The Mughal influence on Indian food supported the evolution of Indian food to a great
extent. The Mughlai cuisine full of rich gravies, Pulau and non-vegetarian foods such as
kebabs, along with the fruits like apricots, peaches, plums and melons contoured the
structure of the Indian food while offering it a distinct dimension.

Each of the Muslim rulers offered something or the other to make Indian food the potpourri
of spice, taste and flavor. When Babur invaded India he brought his stylish food habits such
as grilled meats along with different varieties of fruits and nuts from Central Asia. His son
Humayun continued this tradition and also introduced a new tradition of rice-based Pulaus
and using of fruits and nuts in the meat stews in India. Marriages of Mughal rulers to
several Rajput princesses added a new dimension to the Mughal cuisines.

Due to the flavored sauces and butter based curries in the Mughlai cuisine, they are very
much popular among the food lovers. Mughlai food offers tempting and delicious variety of
food such as kulfi with rose petals sprinkled on it, hot spicy soup and ginger based roasted
meats.

People in India and all over the world are crazy about Mughlai cuisines. The taste of
Mughlai cuisine vary from extremely mild to spicy and is often associated with a distinctive
aroma and the taste of ground and whole spices. A Mughlai meal course is an elaborate
buffet of main course dishes with a variety of accompaniments.

Here I am combining Mughlai Gravy and regular cooking.

Ingredients for the Koftas

1. Baby spinach roughly chopped, blanched and drained 3 cups

2. Corn starch 3 tbsp
3. Salt and red chilli powder to taste
4. Grated paneer 2 cup
5. Very finely chopped onion 1 tbsp
6. Chopped cilantro 1 tbsp
7. Finely chopped green chillis 1 tsp
8. Coarsely chopped cashew nuts 2 tbsp
9. Chat masala ½ tsp
10. Oil for frying
Ingredients for the Mughlai Gravy

1. Coconut oil 1 tbsp

2. Black cardamoms 2-3
3. Cinnamon powder 1 pinch
4. Cumin powder 1 pinch
5. Garam masala ½ tsp
6. Turmeric powder ½ tsp
7. Chopped onions 2 tbsp
8. Garlic, ginger paste 1tbsp
9. Chopped green chilli 1
10. Tomato puree 3 tbsp
11. Kasuri methi (dried fenugreek leaves) 2 tsp
12. Crushed cashew nuts 2 tbsp
13. Heavy cream ½ cup
14. Chopped cilantro 1 tbsp

Methodology:
Palak Malai Koftas

1. Take the blanched and drained spinach leaves and mash them into a smooth
mixture. You can puree even to get smooth mixture. Add corn starch, salt and
red chilli powder and mix to make a medium dough like consistency
2. Mix the grated paneer, the onions, cilantro, green chillis, and cashew nuts, salt
and chat masala properly.
3. Make small balls of the paneer mixture and keep aside.
4. Oil the palm of your hand and take some spinach mix. Flatten it out, put the
paneer ball in it and wrap the spinach around it to enclose the paneer completely
in the spinach. Keep these koftas for ½ hour in the friz to settle
5. Deep fry in hot oil and drain on paper towels, slice into halves and save.

Mughlai gravy

1. Heat oil in a thick bottom pan and add onions, garlic, ginger, green chillis and
black cardamoms to it one after the other and stir till onions are slightly
browned.

2. Add the kasuri methi (fenugreek) followed by tomato puree.

3. Cook till oil separates out and then add the cinnamon powder, cumin powder,
garam masala, salt, turmeric powder and red chilli powder. Add the cashew nuts
also and stir for about 2-3 minutes or until done on low heat. This will help for
the spice flavor to fuse into the gravy. And you start getting pleasant aroma.

4. Add the heavy cream and 1 cup water and cook the gravy till it becomes thick
and glossy.

5. Gently slide in the koftas in the gravy and let it simmer for about 3-4 minutes, till
the koftas absorb all the flavors and become soft making sure these do not mash.

6. Garnish with a dash of grated carrot. Serve in a shallow platter. Cut the reserved
koftas into halves and use as a garnish to bring out the colors of the dish the
yellow of the gravy and the green envelope of the koftas with the white insides.

Serve with naan or rotis or rice. It is a great dish decorating the dining table.