Spinach Kofta in Makhani Gravy
Palak (spinach) and paneer koftas served in a classic buttery tomato silk sauce.
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Ingredients
- 2 cups Fresh Spinach (blanched and finely chopped)
- 200 grams Paneer (grated)
- 4 tablespoons Gram Flour (Besan), roasted
- 2 pieces Green Chilies (finely minced)
- 1 1/2 cups Tomato Puree
- 1 tablespoon Ginger-Garlic Paste
- 3 tablespoons Unsalted Butter
- 1/4 cup Heavy Cream
- 1 teaspoon Garam Masala
- 1 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi)
- 2 tablespoons Cashew Paste(optional)
Instructions
- 1
Squeeze all excess water from the blanched spinach until completely dry, then mix it in a bowl with grated paneer, roasted gram flour, minced chilies, and a pinch of salt.
- 2
Shape the spinach mixture into small round balls (koftas) and deep-fry or air-fry them until the exterior is firm and slightly golden, then set aside.
- 3
In a heavy-bottomed pan, melt the butter and sauté the ginger-garlic paste for one minute until the raw aroma disappears.
- 4
Add the tomato puree, Kashmiri red chili powder, and cashew paste; cook on medium heat until the fat starts to separate from the sides of the masala.
- 5
Pour in one cup of water to adjust the consistency, add salt to taste, and let the gravy simmer for 5-7 minutes on low heat.
- 6
Stir in the garam masala, crushed kasuri methi, and heavy cream to create a silky, orange-hued makhani sauce.
- 7
Place the fried spinach koftas gently into the simmering gravy just before serving to prevent them from becoming too soggy.
- 8
Garnish with a final swirl of cream and serve hot with naan or jeera rice.
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