Palak Paneer Kofte in Spinach Gravy | How to make Palak Paneer Kofte in Spinach Gravy

By Mehak Joshi  |  9th Dec 2015  |  
4.0 from 1 review Rate It!
  • Palak Paneer Kofte in Spinach Gravy, How to make Palak Paneer Kofte in Spinach Gravy
Palak Paneer Kofte in Spinach Gravyby Mehak Joshi
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    10

    People

116

1





About Palak Paneer Kofte in Spinach Gravy Recipe

No onion, no garlic! A healthy recipe of all time favourite palak paneer with a little twist to it.

Palak Paneer Kofte in Spinach Gravy

Ingredients to make Palak Paneer Kofte in Spinach Gravy

  • For the Koftas - 1 cup coarsely raw spinach grinded
  • 1/4 cup grated cottage cheese or tofu
  • 1 large potato boiled
  • 1 cup fresh bread crumbs
  • 1 tsp pepper powder
  • 1 tsp chat masala
  • For the spinach gravy - 1 medium bottle gourd
  • 250 gm fresh spinach
  • 2 tablespoon olive oil or ghee
  • 1 bay leaf
  • 1 tsp carom seeds (ajwain)
  • 1 tsp cumin (jeera)
  • 1 tsp garam masala
  • 1 inch ginger + 1 tomato crushed
  • 2-4 green chillies
  • 2 pieces of clove
  • 3 pieces of cardamom
  • Corn flour to dust the koftas
  • coriander and stir fried paneer or tofu for garnishing
  • salt to taste

How to make Palak Paneer Kofte in Spinach Gravy

  1. Blanch spinach in hot water with some salt. Discard water and cool. Grind into a smooth paste until the puree becomes silky. Keep aside.
  2. Boil the potato and mash them up.
  3. Coarsely grounded raw spinach, grated cottage cheese, bread crumbs, pepper powder, chat masala and salt. Add the potato and mix the ingredients into a soft dough.
  4. Make koftas with hand and dust in corn flour and roast them without using too much oil until golden and crispy on both sides.
  5. In a large wok heat ghee and put bay leaf, carom, cumin, crushed ginger and chopped green chillies and saute till golden and aromatic.
  6. Add cloves and cardamom. Saute for 30 seconds and add spinach puree. Stir slowly for 1 minute. Add the koftas, garam masala and salt.
  7. Cover and cook on a low flame for another minute. Garnish with chopped coriander and stir fried tofu. Serve hot.

My Tip:

The secret to this recipe is blanching the spinach right so that it remains bright in color.

Reviews for Palak Paneer Kofte in Spinach Gravy (1)

Mamta Vishal Sharma2 years ago

Very yummy it was.All my friends apprecited as my 4 years old daughter does not like green things in her meals but she loved it.
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