Paneer Kofta in Spinach Gravy

Published On August 9, 2018
In Article
By Sandhya Harsh
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Prep Time
10 Minutes
Cook Time
10 Minutes
Difficulty Level
Intermediate

Ingredients

FOR KOFTA:-
Paneer/Cottage cheese - 1/2 Cup mashed
Green chilli - 1 finely chopped
Fresh green Coriander - Finely chopped
Salt - as per taste
Cumin/jeera - 1/4 Teaspoon
Garam Masala/All spice mix - a pinch
FOR GRAVY:-
Palak/spinach leaves - 200 Gram finely chopped
Green chillies - 2 (grind to a paste with spinach form for gravy)
Oil - 1 Tablespoon
Salt - as per taste
Garam masala/All spice mix - 1/2 Teaspoon
Cumin/Jeera - 1/2 Teaspoon
Heeng powder/Asafoetida - 1/2 Teaspoon

Instructions

PREPARING KOFTA:- Take mashed Paneer in a mixing bowl. Add salt, cumin, garam masala and mix well to make a dough. Can optionally add some corn flour.
Take small balls of the dough and roll properly into smooth kofta balls.
Heat an appe pan. Put some oil and cook the paneer balls in it. Cover with lid.
When cooked from one side, flip it. Keep the flame on low. Cook the other side.
When the kofta balls turn into golden colour, they are ready. Keep aside.
PREPARING GRAVY:- Wash and chop spinach. Chop green chillies. Blanch spinach and grind with green chillies.
Heat ghee/oil in a kadai. Add heeng and jeera/cumin for tadka. Optionally can add bay leaf. Lower the flame and then add the spinach-chillies puree. Stir fry.
Add salt and mix well. Cook for 3-4 minutes till raw flavour vanishes. Add a pinch of garam masala and cook for 2-3 minutes.
When the masala is cooked (oil being separated from sides), add kofta cut into halves (or can add as it is) to the gravy.
Adjust the gravy by adding water. Simmer and boil for a minute. Off the flame.
Yummy 'Paneer Kofta in Spinach Gravy' is ready.

Servings : 4
Ready in : 20 Minutes
Special Category : Healthy Food
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.