Paneer Palak Kofta
Dive into the luxurious flavors of Paneer Palak Kofta, a delightful Indian curry that combines the richness of paneer, the healthiness of spinach, and the decadence of a creamy tomato-cashew gravy. These spinach-paneer kofta balls, delicately spiced and golden-fried, melt in your mouth while the velvety gravy adds a perfect touch of warmth and spice. Enhanced with subtle hints of cumin, garam masala, and a silky infusion of fresh cream, this restaurant-style dish is a crowd-pleaser for any special occasion. Best served with buttery naan, fluffy basmati rice, or comforting jeera rice, Paneer Palak Kofta is an irresistible fusion of textures and flavors that will elevate your homemade Indian cuisine game.
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Recipe Information
Ingredients
- 200 grams Paneer
- 100 grams Spinach (Palak)
- 1 large Boiled Potato
- 2 Green Chilies
- 1 inch Ginger
- 2 tablespoons Cornflour
- 1 teaspoon Salt
- 0.5 teaspoon Red Chili Powder
- 500 ml Oil (for frying)
- 3 medium Tomatoes
- 1 large Onion
- 4 Garlic Cloves
- 10 Cashew Nuts
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Garam Masala
- 0.25 teaspoon Turmeric Powder
- 2 tablespoons Fresh Cream
- 2 tablespoons Coriander Leaves
- 1 Bay Leaf
- 0.5 teaspoon Cumin Seeds
- 1 tablespoon Butter
Instructions
Blanch the spinach in boiling water for 2 minutes and then immediately transfer it to ice water to retain the color. Squeeze out excess water and finely chop the spinach.
In a mixing bowl, grate the paneer and boiled potato. Add the chopped spinach, green chilies (finely chopped), salt, red chili powder, and cornflour. Knead the mixture until it binds together.
Divide the mixture into small portions and shape them into round kofta balls.
Heat oil in a deep pan for frying. Fry the kofta balls in batches on medium heat until golden brown. Remove and place them on paper towels to drain excess oil.
For the gravy, soak the cashew nuts in warm water for 10 minutes. Then, blend them into a smooth paste.
Roughly chop the tomatoes, onion, garlic, and ginger. Blend them into a smooth purée.
Heat butter in a pan. Add cumin seeds and the bay leaf. Once fragrant, add the tomato-onion purée and cook for 8-10 minutes until the oil separates.
Stir in turmeric powder, coriander powder, garam masala, and salt. Cook for another 2-3 minutes.
Add the cashew paste and 1 cup of water. Mix well and bring the gravy to a simmer. Cook for 5 minutes.
Turn off the heat and stir in the fresh cream and chopped coriander leaves.
To serve, gently place the koftas in the gravy just before serving to ensure they don’t break. Garnish with a drizzle of cream and more coriander leaves.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.2 g | 222% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 560 mg | 24% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 10.7 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1300 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
