How to make Palak Aur Paneer Ke Kofte -
Palak koftas stuffed with paneer and served with a onion-tomato gravy .
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spinach (पालक), Bread crumbs (ब्रेड क्रम)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Palak Aur Paneer Ke Kofte checkout Palak Paneer, Poondu Keerai Massiyal, Palak Methi Aur Corn Ki Sabzi, Spinach And Pumpkin Curry . You can also find more Main Course Vegetarian recipes like Batatachi Sookhi Bhaji Mushroom Methi Malai - SK Khazana Paneer Jalfrezi Paneer Jalfrazie
Palak Aur Paneer Ke Kofte Recipe Card
Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Palak Aur Paneer Ke Kofte Recipe
Spinach blanched squeezed and chopped 2 bunches
Bread crumbs 1/4 cup
Salt to taste
Green chillies finely chopped 4-5
Paneer (cottage cheese) 1 cup
Oil 2 tablespoons
Onions grated 3 medium
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Tomatoes grated 2 medium
Red chilli powder 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped a few sprigs
Method
Step 1
Mix chopped spinach and breadcrumbs with salt and chopped chillies. Divide the spinach mixture into sixteen equal sized balls. Stuff grated paneer into them.
Step 2
Heat sufficient oil in a kadai and deep-fry the koftas till golden brown. Drain onto an absorbent paper.
Step 3
Heat two tablespoon of oil in a kadai. Add onions and fry till golden in colour. Add ginger and garlic pastes. Cook till oil surfaces.
Step 4
Add tomatoes and cook for eight to ten minutes. Add red chilli powder, turmeric, garam masala powder and salt. Stir and cook for about five to six minutes.
Step 5
Add half a cup of water. Bring it to a boil and simmer for five minutes on low heat. Add more water if the gravy is too thick.
Step 6
Arrange koftas in a serving dish and pour hot gravy on top and serve immediately garnished with chopped coriander.
Nutrition Info
Calories : 1073 Kcal
Carbohydrates : 80.3 gm
Protein : 44.2 gm
Fat : 63.9 gm
Other : 25.7gm
Most Visited Recipes
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.
