Tricolour Dhoop Chhaon Kofta

Heat 1 tsp ghee/oil in a pan. Add cumin seeds and let them crackle.

Add green chili, ginger, and coriander powder; sauté briefly.

Stir in grated carrots, salt, and red chili powder. Cook over medium heat for 2-3 minutes until moisture evaporates.

Stir in tomato ketchup (if using), turn off the heat, and let the mixture cool.

Shape the cooled carrot mixture into small, tight balls.

Form & Fry the Koftas: In a bowl, knead the paneer, cornstarch, white pepper, salt, and grated ginger until smooth and dough-like.

Portion the paneer dough into equal balls. Flatten each portion on your palm, insert a carrot ball in the center, and wrap the paneer completely around it to form a smooth sphere.

Steam cook koftas for 10 minutes .

For the Spinach Gravy:Blanch spinach leaves in boiling water with ½ tsp sugar and ¼ cup water for 5 minutes. Drain, cool, and blend into a fine puree.

Blend tomatoes, green chilies, and ginger into a smooth paste.

Heat 2 tbsp ghee in a pan. Add asafoetida, cumin seeds, Kasuri Methi, and gram flour (besan). Sauté until fragrant.

Add the tomato-ginger paste and cook until ghee separates from the masala.

Stir in fresh cream and sauté for another minute.

Mix in the spinach puree, salt, and water to reach desired consistency. Simmer for 3-4 minutes.

Finish with garam masala and lemon juice.

Assembly & Plating-Pour the hot spinach gravy into a wide serving bowl.

Slice each steamed paneer kofta in half with a sharp knife to expose the vibrant orange carrot center inside the white paneer ring.

Gently place the kofta halves cut-side up on top of the green spinach gravy.

Serve hot with naan, parathas, or rice.