How to make Palak Paneer Kofta Recipe – Paneer Kofta Curry

Today I’m sharing palak paneer kofta recipe, which is a popular Indian Vegetarian recipe and you all will like it. This kofta recipe is very easy and healthy too. I have made this Kofta curry a bit creamier.

Vegetable recipes you may like: Dum Aloo Recipe, Mixed Vegetable, Paneer Butter Masala, Turai Chana Dal, Papad Mangodi Kadhi(Curry), etc

The spices added to this recipe gives it a nice aroma and believe me you will love this. I have used a lots of spices such as garam masala, coriander powder, turmeric powder, kasuri methi and others.

When i was trying this recipe i was very sure that these koftas will be very tricky to make. But surprisingly they were very easy to make. The whole process of making Palak Paneer kofta curry is very easy. The use of Palak (Spinach) gives it a very healthy appeal. This kofta gravy recipe can be served with roti, rice or any other Indian bread.

Palak Paneer Kofta Recipe

Make this tasty and yummy paneer recipe at home easily. It's a very popular Indian Vegetarian recipe.

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Course: Lunch and Dinner

Cuisine: Indan

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 People

Calories: 400kcal

Author: Reshu Drolia

Ingredients

To make kofta:

• 250 grams Spinach chopped fine
• 200 grams Paneer Crumbled/Chena
• 1-2 tbsp Gram flour
• 1/2 tsp Red chilli powder
• 1/2 tsp Garam masala
• Salt to taste
• Oil to deep fry

For Curry

• 3 medium sized Onion chopped
• 2 medium sized tomatoes
• ½ inch ginger piece
• 5-6 cloves Garlic
• 2-3 tbsp Fresh cream
• 1 tsp Red chilly powder
• ½ tsp Turmeric powder
• 1 ½ tsp Coriander powder
• 1/4 tsp Garam masala
• coriander leaves chopped Fresh
• Salt to taste
• 11/2 tbsp Oil
• 1 tbsp Butter
• Kasuri methi
• ¼ tsp Cumin seed

Instructions

• Put chopped spinach/palak in a non- stick pan and cook on medium flame
• Once the spinach cools down, squeeze out the water from it.
• Take a deep bowl and put chena/grated paneer in it.
• Now add blanched spinach and all the spices (red chilly powder, garam masala, salt to taste).
• Lastly add besan/ gram flour for binding the koftas.
• Take a generous portion of mixture and make small balls out of the mixture by rolling between your hands. Prepare rest of the balls in the same way.
• Heat oil in deep pan on medium high and drop the Palak paneer balls slowly into it, taking care not to overlap them.
• Now deep fry them on low heat till they are golden brown, turning occasionally.
• After 4-5 Minutes take them out over a paper towel or an absorbent paper.
• To make curry grind chopped onion, chopped tomato, chopped garlic, chopped ginger, with little water into smooth paste.
• Take a deep heavy pan and heat 11/2 tbsp oil and 1 tbsp butter. Once the oil becomes hot add cumin seed and sauté till it becomes light brown.
• Add onion tomato paste, mix it.
• Add all the spices coriander powder, red chilly powder, turmeric powder, garam masala, salt to taste, fresh cream and mix it well.
• Now add a glass of water, mix it well and bring it to boil
• Once the gravy starts boiling add Kasuri methi, freshly chopped coriander leaves and fried palak paneer kofta one by one and cooked for another 2 minutes.
• If you are using spatula then use it very softly otherwise Koftas might get break.
• Take out the Palak Paneer Kofta Curry in a serving bowl and garnish it with some fresh cream and chopped coriander leaves.
• Serve hot with roti, chapatti or naan.

Notes

Notes: You can also use corn flour instead of gram flour for binding the koftas.
Add the koftas in the curry only at the time of serving. So keep the curry ready and at the time of serving place the koftas and simmer for 2 -3 minutes and then serve.
I have not added green chilly as I am going to make for kids but if you want can add green chilly according to your taste

Nutrition

Serving: 1serve | Calories: 400kcal | Carbohydrates: 7g | Protein: 9g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 50mg | Sodium: 109mg | Potassium: 402mg | Fiber: 2g | Vitamin A: 127.5% | Vitamin C: 24.3% | Calcium: 31.6% | Iron: 12.9%

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Equipment Used:

Prestige Pan

How to make Palak Paneer Kofta Curry:

• Put chopped spinach/palak in a non- stick pan and cook on medium flame until it gets soft enough. Turn off the heat and keep aside to cool down completely.

• Once the spinach cools down, squeeze out the water from it. Do not discard the water use it to make gravy.

• Take a deep bowl and put chena/grated paneer in it. Now add blanched spinach and all the spices (red chilly powder, garam masala, salt to taste). Lastly add besan / gram flour for binding the koftas.

• If the mixture is sticky add more gram flour/ besan accordingly. Mixture is ready to make koftas.

• Take a generous portion of mixture and make small balls out of the mixture by rolling between your hands. Prepare rest of the balls in the same way.

• Heat oil in deep pan on medium high heat, once the oil becomes hot drop the Palak paneer balls slowly into it, taking care not to overlap them. Now deep fry them on low heat till they are golden brown, turning occasionally. Fry balls in batches, do not overcrowd the pan

• This would take about 4-5 minutes. Take them out over a paper towel or an absorbent paper. Palak paneer koftas are ready let’s make curry.

• To make curry grind chopped onion, chopped tomato, chopped garlic, chopped ginger, with little water into smooth paste.

• Take a deep heavy pan and heat 1 1/2 tbsp oil and 1 tbsp butter. Once the oil becomes hot add cumin seed and sauté till it becomes light brown.

• Add onion tomato paste, mix it well and cook on medium flame till all the water gets evaporated and the mixture starts leaving the sides of pan.

• Add all the spices coriander powder, red chilly powder, turmeric powder, garam masala, salt to taste, fresh cream and mix it well. Sauté it for 2 minutes.

• Now add a glass of water, mix it well and bring it to boil. You can adjust the consistency of the gravy according to your preferences. Instead of plain water you can also add the squeezed out spinach water to make gravy.

• Once the gravy starts boiling add Kasuri methi, freshly chopped coriander leaves and fried palak paneer kofta one by one and cooked for another 2 minutes so that the koftas get blended well with the gravy.

• If you are using spatula then use it very softly otherwise Koftas might get break.

• Take out the Palak Paneer Kofta Curry in a serving bowl and garnish it with some fresh cream and chopped coriander leaves.
• Serve hot with roti, chapatti or naan.