Palak paneer kofta curry


Palak paneer kofta gravy has soft inside and crisp outside koftas dipped in a creamy onion-tomato gravy. It is best made on a special occasion or for a weekend meal. It is best served with chapathis, phulkas, naan or tandoori rotis. You can even serve it along jeera rice or ghee rice.

 INGREDIENTS:
For making palak paneer koftas:
  • 1/2 cup blanched spinach leaves, pureed
  • 1/2 cup grated paneer
  • 2 boiled potatoes, mashed
  • 1 tbsp ginger green chilli paste
  • 4 to 6 cashews, cut into pieces
  • 1/2 tsp garam masala powder
  • 2 to 3 tbsp corn flour
  • Salt to taste 
  • Oil for deep frying
For making the gravy:
  • 1 large onions chopped
  • 2 medium sized tomatoes chopped
  • 1 tbsp ginger garlic paste
  • 1 tsp kashmiri red chilli powder
  • 6 to 8 cashew nuts
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • Kasoori methi
  • 1/4 cup cream
  • Salt to taste
  • 2 tbsp ghee
  • 1 tbsp coriander leaves to garnish
METHOD:
For making the koftas:
  1. In a bowl add blanched spinach puree, grated paneer, mashed potatoes,corn flour, ginger green chilli paste,garam masala, cashews and salt and mix well without lumps to form a dough.
  2. Divide the dough to make 6 to 8 equal sized smooth balls.
  3. Heat oil in a pan and fry the balls on medium heat until it turns golden brown.
  4. Once golden brown transfer the dumplings to a napkin to remove excess oil and keep it aside.
For making the gravy:
  1. In a pan, add ghee and add chopped onions, fry until it turns translucent.
  2. Add ginger garlic paste, cashews and fry until raw smell goes.
  3. Add chopped tomatoes and cook them until soft.
  4. Grind the mixture to form a smooth paste.
  5. In the same pan add the ground paste, and let it cook in medium flame about 5min.
  6. Adjust the consistency by adding water and once its thick add the ground spices- turmeric powder, cumin powder, red chilli powder, coriander powder and garam masala powder.
  7. Adjust salt, crushed kasoori methi and add fresh cream to the gravy and let it boil for few minutes.
  8. Now add the koftas gently and garnish with coriander leaves.
  9. Serve it with any Indian breads, chapathi, rice etc.
Tip:
Add the koftas into the gravy when you are ready to serve to avoid kofta getting too soft.

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