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palak paneer kofta kadhi

Jun-27-2018
Renu Singhal
20 minutes
Prep Time
60 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT palak paneer kofta kadhi RECIPE

This is a delicious recipe of kadhi, with palak paneer koftas in them, to be served with some steamed rice on the side.

Recipe Tags

  • Veg
  • Easy
  • Indian
  • Simmering
  • Main Dish
  • Low Carbs

Ingredients Serving: 6

  1. For kadhi..
  2. Khatta dahi [sour curd] 500 gm
  3. Besan 100 gm
  4. Water 3 glass
  5. Sabut red chilli [dry red chillies] 2
  6. Sarso [mustard seeds] 1/4 tsp
  7. Methi [fenugreek seeds] 1/4 tsp
  8. Jeera [cumin seeds] 1/4 tsp
  9. Heeng [asafoetida] one pinch
  10. Chopped green chilli 2
  11. Chopped ginger 1tsp
  12. Haldi [turmeric powder] 1 tsp
  13. Garam masala 1/2 tsp
  14. Red chilli powder 1/2 tsp
  15. Salt
  16. For kofta...
  17. Boiled and chopped palak [spinach]- 2 cup
  18. Grated paneer - 2 cup
  19. Black pepper 1/2 tsp
  20. Salt
  21. besan 1cup
  22. Oil for frying and kadhi

Instructions

  1. we would make the kadhi batter 1st so keep the ingredients ready.
  2. Take a bowl and add curd, besan, Salt, red chilli powder, garam masala, Haldi and mix well until it is smooth.
  3. Now add water and mix well
  4. Now take a big kadhai and add some oil.. Now add methi, Sarso, Jeera and red chilli.. Now add Heeng
  5. Now add green chili and chopped ginger and saute for some seconds
  6. Now add curd mixture and continue to move it until it reaches one boil.
  7. After one boil, lower the flame . Check if the kadhi gets thick, add some water if it becomes very thick. Cook this for about 30 minutes with intermittent stirring.
  8. Till the time the kadhi gets ready, we would make the koftas for the same.
  9. Mix all ingredients mentioned under the kofta and make balls . Deep fry them in hot oil and keep aside.
  10. If the balls tend to break, then add some more besan for binding them.
  11. When the kadhi is almost ready, put the deep fried koftas in them, mix well and serve.
  12. Now for the tempering, heat 2 tsp ghee in a tadka pan, add 2 pinches of red chilly powder and pour this over the kadhi. serve hot.

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