How to make Paneer Kofta in Spinach Gravy -
Deep fried masaledar paneer balls served with flavourful spinach gravy.- is a very tasty dish to relish, and it gets much better with Palak gravy. Prepare Paneer Kofta on a special occasion or if you have any guests coming, they will love this Paneer Koftain Spinach Gravy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Paneer (cottage cheese) (पनीर), Spinach (पालक)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Paneer Kofta in Spinach Gravy checkout Paneer Butter Masala, Paneer Manchurian, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Chana Pindi Undhiyo Tilli Phalli Shimla Mirch Hare Chane Methi
Paneer Kofta in Spinach Gravy Recipe Card
English: Cottage Cheese A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!
Prep Time : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Paneer Kofta in Spinach Gravy Recipe
Paneer (cottage cheese) mashed 200 grams
Spinach blanched and pureed 2 medium
Potatoes boiled, peeled and mashed 2 medium
Corn flour/ corn starch 3 tablespoons
Red chilli powder ½ teaspoon
Ginger finely chopped ½ inch
Salt to taste
White pepper powder ½ teaspoon
Green chillies roughly chopped 2
Cashewnuts roughly chopped 12-15
Raisins roughly chopped 12-15
Oil 3 tablespoons + to deep fry
Caraway seeds (shahi jeera) ½ teaspoon
Garlic cloves finely chopped 5-6
Tomato puree ½ cup
Turmeric powder ½ teaspoon
Coriander powder 1 teaspoon
Garam masala powder 1 teaspoon
Fresh cream ¼ cup
Method
Step 1
Put paneer, potatoes, cornflour, red chilli powder, ginger, salt, white pepper powder and green chillies in a bowl and mix well. Divide the mixture into sixteen even-sized balls.
Step 2
Put cashew nuts and raisins in a small bowl and mix well. Stuff each paneer ball with this mixture.
Step 3
Heat sufficient oil in a kadai and deep-fry the balls, a few at a time, until golden brown. Drain on absorbent paper and set aside.
Step 4
Heat three tablespoons of oil in a handi, add caraway seeds and garlic and saute. Add spinach puree and cook for about two to three minutes. Stir in tomato puree and mix well.
Step 5
Add turmeric powder, coriander powder and salt. Cook for 4 to 5 minutes.
Step 6
Add one cup of water, mix and bring the mixture to a boil. Reduce heat and let it simmer for 5-7 minutes. Stir in garam masala powder and mix. Reduce heat, stir in half the cream and cook for half a minute. Remove from heat.
Step 7
Pour the gravy into a serving dish and arrange the koftas on top. Serve hot garnished with the remaining cream.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
