Palak Paneer Kofta Curry / Spinach and Cottage Cheese Kofta Curry Recipe

Serving for - 3 Ingredients To make Palak Paneer Kofta / Spinach and Cottage cheese Kofta Spinach - 2 cups (finely chop...


Serving for - 3

Ingredients

To make Palak Paneer Kofta / Spinach and Cottage cheese Kofta


Spinach - 2 cups (finely chopped)
Paneer / Cottage cheese - 1 and half cup (around 40 small pieces)
Green chilies - 2-3 (finely chopped)
Ginger - 1 inch (finely chopped)
Cumin seeds - 1 tsp
Carom seeds/ ajwain - 1/2 tsp (Optional)
Garam masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Besan / Gram flour - 2 tbsp
Rice flour - 1 tbsp
Salt to taste

To make gravy / curry


Onion - 1 (sliced)
Tomatoes - 3 (cut into cubes)
Cloves of garlic - 4 (finely chopped)
Ginger - 1 inch piece (finely chopped)
Red chili powder - 3/4 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Pinch of asafoetida
Kasoori methi / dry fenugreek leaves - 1 tsp
Butter - 2 tbsp
Oil - 1 tbsp
Whipping cream - 1 tbsp (Optional)
Salt to taste

Procedure

Palak Paneer Kofta Preparation

  • Take paneer in a mixing bowl and crumble it with your hands. Add chopped spinach, green chilies, ginger, cumin seeds, carom seeds, turmeric powder, garam  masala and salt to taste. Mix all together really well. Mixture will loose some water.
  • Add besan and rice flour. Again mix this up really well. 
  • Take some mixture on your palm and shape it into a ball by pressing gently.
  • Once you are done with making all balls, deep fry them till nice brown color. Transfer them on paper towel.

Curry Preparation

  • Heat oil in a pan. Add sliced onion and saute till slight brown color. Add ginger and garlic and saute till raw smell goes away. It will take few seconds.
  • Add tomatoes and cook till they get completely mashed up with onion. It will take around 8-10 minutes.Let the mixture cool down.
  • Add this mixture into a blender and make a smooth puree by adding little water.
  • Heat butter in a pan. Add puree and cook for 5-6 minutes till some moisture evaporates. Add red chili powder, coriander powder, cumin powder, garam masala, turmeric powder, pinch of asafoetida, kasoori methi and salt to taste. Mix well and cook for 3-4 minutes. Add water if required to adjust the consisteny of gravy. Finally add whipping cream and let the curry simmer on low heat for 2-3 minutes.
  • Serve hot by placing koftas in a curry. Curry goes superb with any Indian flat bread or plain rice.

Related

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Post a Comment

  1. nice koftas...i love the fact that the palak is visible in strips...nice!

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  2. Curry looks totally yum. Would love those koftas as a snack too

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  3. nice blend of palak leaves with paneer. love the crispy look of those fried balls. Looks great dipped in gravy
    Deepa
    Hamaree Rasoi

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  4. nice blend of palak leaves with paneer. love the crispy look of those fried balls. Looks great dipped in gravy
    Deepa
    Hamaree Rasoi

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  5. looks spicy and delicious dear :)

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  6. so colourful and tempting..

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  7. Superb and adding methi leaves is healthy too.Perfect to have with rotis.

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  8. Hey, this is a 5 star recipe.. colourful and flavourful..

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  9. yumyum... very rich creamy gravy.. would love to grab that plate in last snap
    Noel collections

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  10. Super irresistible palak paneer kofta curry, cant take my eyes from ur beautiful clicks.

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  11. Awesome clicks, drooling here..

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  12. hey, i also posted a palak kofta today :-) yours looks perfect

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  13. i see your posts every week and I must say you document very well. The color of the paneer kofta is stunningly delicious.

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  14. Eye catching koftas, nicely done

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  15. Lovely Combo :)

    Loved the texture and color of the gravy :)

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  16. wow...the kofta curry looks really delicious...loved it !!!

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  17. Tried this yesterday night and it turned out to be awesome.... thankuu very much!!!

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