Palak-Paneer Kofta Recipe

Cooking Directions

• STEP 1.To make the koftas, blanch the spinach and finely chop it. Mix the chopped spinach with grated paneer, besan (gram flour), ginger-garlic paste, red chili powder, garam masala, and salt.
• STEP 2.Shape the mixture into small balls and deep-fry them until golden brown. Drain on a paper towel to remove excess oil.
• STEP 3.To make the gravy, heat oil in a pan and add cumin seeds. Once they splutter, add finely chopped onions and cook until golden brown. Add ginger-garlic paste and cook for a minute.
• STEP 4.Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
• STEP 5.Add water and bring the gravy to a boil. Reduce the heat and add fresh cream. Cook for a few minutes.
• STEP 6.Add the fried koftas to the gravy and simmer for 5-7 minutes. Garnish with fresh coriander leaves.
• STEP 7.Serve the Palak-Paneer Kofta hot with roti or rice.

Cooking Tips

• Make sure to squeeze out excess water from the blanched spinach to prevent the koftas from becoming soggy.
• You can add a pinch of baking soda to the kofta mixture to make them extra crispy.
• For a healthier version, you can also bake the koftas instead of deep-frying them.

Storage and Serving

• Palak-Paneer Kofta can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the koftas in a microwave or on a stovetop before serving.
• Serve the koftas with naan, roti, or rice for a complete meal.