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a delicious combination of spinach and fresh paneer, made into a ball and simmered in a rich, creamy tomato sauce.
Palak paneer kofta is a dish originating from the Indian subcontinent, and is popular in India, Nepal, Pakistan and Bangladesh. It consists of a spiced mixture of spinach and paneer (a fresh cheese made with milk) shaped into balls and deep fried.
It’s one of the most popular dishes in Indian cuisine. Palak paneer kofta is often served with roti or naan breads.
Palak Paneer Kofta
a delicious combination of spinach and fresh paneer, made into a ball and simmered in a rich, creamy tomato sauce.
Ingredients
- 500 g Paneer crumbled and mashed
- 250 g Potatoes boiled, mashed
- 3 to 4 tbsp Cornflour
- 1/2 tsp White Pepper Powder
- for frying Vegetable Oil
For the Gravy:
- 750 to 1000 g Spinach
- 3 to 4 tbsp Vegetable Oil
- 1 tsp Garlic chopped
- 1/2 cup Tomato Puree
- 1/2 tsp Red Chilli Powder
- 1 to 2 tsp Turmeric Powder
- 1/2 tsp Coriander Powder
- as per taste Salt
- 3 cup Water
- 1/2 tsp Garam Masala Powder
Instructions
- To make the koftas, combine the paneer, potatoes, corn flour and white pepper powder in a bowl.
- Divide this mixture into even sized balls.
- Heat the oil in a frying pan.
- Deep fry the koftas, a few at a time, until golden brown.
- Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
- Keep aside.
- To make the gravy, boil the spinach and when cooked, blend to a puree.
- Heat the oil in a kadai.
- Add the garlic, spinach puree and cook for about 2 to 3 minutes.
- Stir in the tomato puree and mix well.
- Add the red chilli powder, turmeric powder, coriander powder and salt.
- Cook for 4 to 5 minutes.
- Pour in the water and bring the mixture to the boil.
- Stir in the koftas, reduce heat and let the mixture simmer for 5 to 7 minutes.
- Stir in the garam masala and cook till the curry has reduced to half.
- Remove from heat.
- Remove the koftas with a spoon and place them on a serving dish.
- Pour the curry on top and serve hot.
