Palak Paneer Kofta Curry

Published On August 28, 2017
In Article
By Sandhya Harsh
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Prep Time
10 minutes
Cook Time
10 minutes
Difficulty Level
Intermediate

Ingredients

Cottage cheese/paneer(grated) - 100 grams
Spinach/palak(finely chopped) - 100 grams
Boiled Potatoes/boiled aloo(mashed) - 2
Corn flour/rice flour/boiled rice - 1/2 cup
Curd/dahi - 1 cup
Cumin/jeera - 1 teaspoon
Red chilli powder - 1 teaspoon
Garam masala - 1 teaspoon
Coriander/Dhania powder - 1 teaspoon
Asafoetida/Heeng - 1 pinch
Salt/namak as per taste
Ginger/adrak(grated) - 1 teaspoon
Turmeric/haldi powder - 1/2 teaspoon
Red/green chilli (chopped) - 1 teaspoon
Oil to fry koftas
Coconut powder/tomato puree(optional)
Coriander leaves for garnishing

Instructions

Wash spinach thoroughly and chop them finely.
Mix grated paneer, finely chopped spinach, green/red chilies with little salt, half teaspoon red chili powder and a pinch of garam masala powder. Add half a teaspoon of oil in this mixture. Add mashed boiled potato.
Add a teaspoon of corn flour/rice flour/mashed boiled rice so that it becomes crispier and gives good binding.
Make small round or oval balls of the mixture. Deep fry them in hot oil or cook in appam pan with minimum oil. Keep it aside.
Heat ghee/oil in a pan. Let heeng and jeera crackle. Add a cup of curd beaten with salt, red chilli, haldi, dhania powder and a pinch of garam masala.
Keep the flame low and stir the gravy. You can add grated ginger (if you like its taste) and finely chopped green chillies. Let it boil.
You can add tomato puree if you like the taste. (optional)
Add coconut powder, if you want this curry to be richer.
When the gravy is cooked, place your palak paneer balls in the bowl and pour hot gravy on it.
Garnish your palak paneer kofta curry with coriander leaves and serve with roti/paratha.

Servings : 3
Ready in : 20 minutes
Recipe Type : Dinner, Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.