Palak Paneer Kofta

 

Restaurant style creamy Palak Gravy with soft melt in mouth paneer and khova koftas. Try this rich curry at home and get big smiles from family.

RECIPE 

Serves: 4-6 people

Prep time: 5 minutes 

Cook time: 45 minutes 

Tools: kitchen towel, strainer, kadai, sauce pan, fry pan, grater, mixer grinder, large dish for mixing.

INGREDIENTS 

Koftas

Paneer 200 grams

Khoa 1/4 cup

Potatoes 3

Salt 0.5 tsp 

Cumin powder 1 tsp

Red chilli powder 1 tsp

Corn flour as required

Oil for deep frying 2 cups

Spinach gravy

Spinach 1 bunch

Coriander leaves 2 tbsp

Salt 1.5 tsp

Green chillies 2

Onion 1 

Ginger garlic paste 2 tsp

Cashews chopped 2 tbsp

Peanut oil 4 tbsp

Curry powder 1 tsp

Oil 4 tbsp

Butter 2 tbsp

Cream 2 tbsp

METHOD

Clean the spinach and coriander leaves. Wash thoroughly several times to remove all the dirt.

Chop Onions, chillies and the greens roughly.

Boil poataoes, remove the skin.

Grate khoa, paneer and potatoes in a large plate or mixing bowl.

Add seasonings and corn starch one tablespoon at a time.

Rub, mash and combine together with your palm. Add flour till you get semi firm dough.

Divide the dough equally and make even size balls. Keep covered with a kitchen towel until deep frying process starts. 

In a pan heat water, add roughly chopped spinach and coriander leaves. Switchoff flame after 3-5 minutes.

Strain the boiled leaves. (Save the water to make soup or use for kneading chapati dough)

Dip in cold water immediately and strain again.

Grind to a fine paste.

In a kadai fry in some oil, onions, chillies, cashews and ginger garlic paste. Transfer ingredients to a mixer jar.

Grind a smooth paste.

Heat oil for deep frying. Start adding kofta balls to medium hot oil. Keep rotating the balls with a spoon for even browning.

Remove in a dish and keep aside.

In a kadai heat oil and add onion puree, cook on high flame for 2 minutes. 

Add spinach paste, remaining salt and curry powder.

Add butter and cream. Gravy is ready.

Drizzle some fresh cream and serve with chapati, naan or pulaos.

Tips: Keep koftas covered with a kitchen towel until deep frying. Oil must be medium hot while frying koftas or else the balls will start to burst in oil. Keep rotating the balls with a spoon for even browning. Wash spinach coriander leaves thoroughly several times to remove all the dirt and soil. Do not cover pan while cooking leaves, else the gravy will be pale. Save the water in which spinach was boiled to make soup or use for kneading chapati dough. 

Thanks for visiting 😊