Palak Paneer Kofta
Crispy paneer and potato dumplings served in a vibrant, spiced spinach gravy.
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Ingredients
- 200 grams Paneer (grated)
- 2 medium Boiled Potatoes (mashed)
- 3 tablespoons Cornflour
- 500 grams Spinach (Palak) leaves
- 1 large Onion (finely chopped)
- 1 tablespoon Ginger-Garlic Paste
- 1/2 cup Tomato Puree
- 1 teaspoon Garam Masala
- 2 tablespoons Heavy Cream(optional)
- 2 pieces Green Chilies
- 2 cups Oil
Instructions
- 1
In a bowl, mix grated paneer, mashed potatoes, cornflour, and a pinch of salt to form a smooth dough.
- 2
Shape the dough into small round balls (koftas) and deep fry them in hot oil until golden brown; set aside.
- 3
Blanch the spinach leaves in boiling water for 2 minutes, then shock in cold water and blend into a smooth puree.
- 4
Heat 2 tablespoons of oil in a pan and sauté onions until translucent, then add ginger-garlic paste and green chilies.
- 5
Stir in the tomato puree and cook until the oil separates from the masala.
- 6
Add the spinach puree and garam masala, then simmer for 5-7 minutes on low heat.
- 7
Gently fold in the heavy cream and adjust salt to taste.
- 8
Place the fried koftas into the gravy just before serving to maintain their crispness.
Nutrition per Serving
380
Calories
14g
Protein
22g
Carbs
28g
Fat
5g
Fiber
4g
Sugar
620mg
Sodium
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