Koftas are always special and delicious. Most of us are fond of Malai Kofta served in restaurants. Palak Paneer yet another delicious gravy we all are fond off. Fusion of Kofta and Palak Paneer is Palak Paneer Kofta Curry. Paneer stuffed in spinach koftas and served hot with spicy and creamy tomato sauce, a yummy and delicious gravy which goes well with roti / Chapati or Naan. Preparing Kofta curry always take a little longer time than the other gravies, yet it is so scrumptious and worth the time.
If you like this Palak Paneer Kofta curry then you can also try other Gravy Recipes
- Malai Kofta - Malai Kofta is one of the very popular vegetarian gravy served in many restaurants. Paneer mixed with boiled potatoes along with Indian spices are transformed into dumplings and deep fried to make delicious koftas.
- Reshmi Paneer - Reshmi Paneer is a very delicious and rich accompaniment for Roti / Naan. Its a delicious masala curry made with soft paneer, capsicum and variety of spices.
- Restaurant Style Vegetable Kurma- Vegetable Kurma is a perfect accompaniment for many dishes like idiappam, Parotta, Roti/Naan and even for Dosa/ Idli. Even for Poori sometimes, this vegetable Kurma is served as accompaniment. A multi purpose dish, if done with right ingredients, we could get the same taste as served in restaurants.
Recipe Card tomato Palak Paneer Kofta Curry
Palak Paneer Kofta Curry Recipe
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
- Mixing Bowl
Servings: 4 people
Calories: 150kcal
Palak Paneer Kofta Curry, a fusion of kofta and palak paneer concocted together to a creamy curry. Paneer stuffed in spinach koftas and served hot with spicy and creamy tomato sauce, a yummy and delicious gravy which goes well with roti / Chapati or Naan. Learn here how to make this Palak Paneer Kofta Curry with step by step pictures and instructions.
Print Recipe
Ingredients
For Curry
- 1 Onion
- 2 Tomato
- 1 teaspoon Ginger Garlic Paste
- 2 Green Chili
- ½ teaspoon Cumin Powder
- 2 teaspoon Coriander Powder
- 1 teaspoon Kashmiri Red Chili Powder
- 1 tablespoon Coriander Leaves For Garnishing
- 1 tablespoon Kasoori Methi (Dry Fenugreek Leaves)
- 1½ teaspoon Salt
- 2 tablespoon Butter Milk
- 1 tablespoon Oil
- 1 teaspoon Cumin Seeds
For Kofta
- 3 cups Spinach Tightly packed
- 100 gms Paneer
- ¼ Cup Gram Flour (Besan / Chickpea Flour)
- 2 teaspoon Cumin Powder
- 1 teaspoon Salt
- 2 Cups Oil
Instructions
Method for making Curry
- inely chop the onions, tomatoes, green chilli, ginger and keep it ready. Heat oil in a pan. Add cumin seeds and when the cumin seeds starts to sputter, add cashews and fry till they turn golden brown color.
- Then add ginger-garlic paste and saute it for 5 seconds. Add chopped green chillies and onion and saute them along with a pinch of salt till the onions turn golden brown color.
- Add chopped tomatoes and saute them till they turn mushy. Remove the mixture from flame and allow the onion-tomato mixture to cool off completely.
- Grind the cooled onion-tomato mixture to a nice paste in a mixer. Heat a pan and add butter, Add the ground tomato-onion paste and allow it to cook in low flame for 5-6 minutes. Add cumin powder, coriander powder, kashmiri chili powder and salt and mix well.
- Crush the kasoori methi, and add it to the gravy and allow it to boil for another 2 minutes. Finally add fresh cream and mix well.
- Garnish with coriander leaves and remove from flame. Now our masala gravy is ready. Lets make the koftas.
Method for making Kofta
- Heat a pan and besan flour and roast them till you get a nice aroma. Take the roasted besan flour in a bowl. Wash and finely chop the spinach. Heat a teaspoon of oil in a pan and add the chopped spinach and add a pinch of turmeric and allow the spinach to cook.
- In a couple of minutes, water oozes out of the spinach. Stir fry the spinach in high flame for 3 more minutes so that all the water evaporates and the spinach is cooked completely. Take this aside in a bowl where we have roasted besan flour. Add salt and mix the spinach and besan flour well to make like a dough. In another bowl, take the paneer and crumble it. To that add cumin powder and salt and mix well.
- Make 12 equal sized balls out of the paneer crumble. Also make 12 balls out of the spinach-besan mixture.
- Gently close the outer spinach cover to stuff the paneer ball completely. Repeat the step for the remaining spinach and paneer balls. Heat oil in a pan for frying the koftas.
- When the oil is hot enough, add gently add the kofta balls and fry them till they turn golden brown and becomes crispy. Place the fried koftas in a paper towel to drain the excess oil. Now our kofta’s are ready.
- Add the kofta in the tomato sauce and serve hot with chapati / naan
Nutritional Info
Nutrition Facts
Palak Paneer Kofta Curry Recipe
Amount Per Serving
Calories 150
Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 15g5%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions for preparing Curry with step by step pictures :
- Finely chop the onions, tomatoes, green chilli, ginger and keep it ready. Heat oil in a pan. Add cumin seeds and when the cumin seeds starts to sputter, add cashews and fry till they turn golden brown color. Then add ginger-garlic paste and saute it for 5 seconds. Add chopped green chillies and onion and saute them along with a pinch of salt till the onions turn golden brown color
- Add chopped tomatoes and saute them till they turn mushy. Remove the mixture from flame and allow the onion-tomato mixture to cool off completely
- Grind the cooled onion-tomato mixture to a nice paste in a mixer. Heat a pan and add butter, Add the ground tomato-onion paste and allow it to cook in low flame for 5-6 minutes. Add cumin powder, coriander powder, paprika powder and salt and mix well.
- Crush the kasoori methi, and add it to the gravy and allow it to boil for another 2 minutes. Finally add fresh cream and mix well. Garnish with coriander leaves and remove from flame. Now our masala gravy is ready. Lets make the koftas
Instructions for preparing Kofta:
- Heat a pan and besan flour and roast them till you get a nice aroma. Take the roasted besan flour in a bowl. Wash and finely chop the spinach. Heat a teaspoon of oil in a pan and add the chopped spinach and add a pinch of turmeric and allow the spinach to cook.
- In a couple of minutes, water oozes out of the spinach. Stir fry the spinach in high flame for 3 more minutes so that all the water evaporates and the spinach is cooked completely. Take this aside in a bowl where we have roasted besan flour. Add salt and mix the spinach and besan flour well to make like a dough. In another bowl, take the paneer and crumble it. To that add cumin powder and salt and mix well
- Make 12 equal sized balls out of the paneer crumble. Also make 12 balls out of the spinach-besan mixture.
- Take one spinach ball and using wet hands spread it in your palm. In the middle of the spinach patti, place the paneer ball
- Gently close the outer spinach cover to stuff the paneer ball completely. Repeat the step for the remaining spinach and paneer balls. Heat oil in a pan for frying the koftas
- When the oil is hot enough, add gently add the kofta balls and fry them till they turn golden brown and becomes crispy. Place the fried koftas in a paper towel to drain the excess oil. Now our kofta's are ready
- Add the kofta in the tomato sauce and serve hot with chapati / naan
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| Palak Paneer Kofta Curry |
