Palak Paneer Kofta is a curry based based dish in which koftas made of palak and paneer are dipped in onion-tomato gravy. This is not a very rich gravy dish but still a heavier dish. I have deep fried the koftas but you can always use appe pan for a non-fried version of koftas. 

I made this dish when i had palak and paneer in hand but did not want to make palak-paneer so made koftas out of it which in fact turned out really amazing. I have also added a little cream in the gravy which you can totally avoid if you don’t wish to make it very heavy.

Print Recipe

Palak Paneer Kofta Recipe

Course

Main Dish

Cuisine

Indian

Prep Time

15 minutes

Cook Time

25 minutes

Passive Time

40 minutes

Servings

10-11 kofta's

Ingredients

For Kofta

• 500 gms Palak (spinach) blanched
• 200 gms paneer (cottage cheese) grated
• 1 medium-large Potato (boiled)
• 1 large onion (finely chopped)
• 2-3 cloves garlic (optional)
• 1 inch ginger
• 1 tbsp maida
• 1/2 tsp red chilli powder
• 1/4 tsp garam masala powder
• Salt as per taste
• Oil for frying

For Curry

• 2 small-medium onions
• 2 large tomato
• 1 inch ginger
• 2-3 cloves garlic
• 1-2 small green chillies (optional)
• 1 tbsp fresh cream
• 1 tsp kasuri methi
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/4 tsp garam masala powder
• 1 tbsp mustard oil/vegetable oil
• Water as required
• Salt as per taste

Course Main Dish Cuisine Indian Prep Time 15 minutes Cook Time 25 minutes Passive Time 40 minutes Servings 10-11 kofta's Ingredients For Kofta 500 gms Palak (spinach) blanched 200 gms paneer (cottage cheese) grated 1 medium-large Potato (boiled) 1 large onion (finely chopped) 2-3 cloves garlic (optional) 1 inch ginger 1 tbsp maida 1/2 tsp red chilli powder 1/4 tsp garam masala powder Salt as per taste Oil for frying For Curry 2 small-medium onions 2 large tomato 1 inch ginger 2-3 cloves garlic 1-2 small green chillies (optional) 1 tbsp fresh cream 1 tsp kasuri methi 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp coriander powder 1/4 tsp garam masala powder 1 tbsp mustard oil/vegetable oil Water as required Salt as per taste

Instructions

For Kofta

1. In a grinder, add blanched palak, ginger and garlic (optional). Grind it into a smooth paste.
2. Head some oil in a wok or pan, add chopped onions and fry them until they turn light brown.
3. Add the palak puree and saute until all the water from it evaporates. Let it cool.
4. Now in a bowl or a plate, mix palak mixture, grated paneer, maida, boiled potato, red chilli powder, garam masala powder and salt.
5. Mix them all well and shape them into round kofta's.
6. Now in a wok, heat oil for deep frying the kofta's. After frying keep the kofta's aside.

For the curry

1. In a grinder, grind onions, garlic, ginger and green chilli.
2. In a pan, heat some oil. Add onion paste and fry them until it turns light brown in color.
3. Add tomato puree and saute it for few seconds.
4. Now add red chilli powder, turmeric powder, coriander powder and garam masala powder. Mix well and saute it until it leaves oil on the sides.
5. On a low flame, add fresh cream and mix well.
6. Add water as per requirement and salt. Bring it to a boil.
7. Simmer it on a low flame. Add kasuri methi and cook it for another 2 minutes.
8. Add koftas while serving. Garnish it with some coriander leaves.
9. Serve hot with roti or naan.

Directions to prepare the recipe

For Kofta

1. In a grinder, add blanched palak, ginger and garlic (optional). Grind it into a smooth paste.
   
2. Head some oil in a wok or pan, add chopped onions and fry them until they turn light brown.
   
3. Add the palak puree and saute until all the water from it evaporates. Let it cool.
   
4. Now in a bowl or a plate, mix palak mixture, grated paneer, maida, boiled potato, red chilli powder, garam masala powder and salt.
   
5. Mix them all well and shape them into round kofta’s.
   
6. Now in a wok, heat oil for deep frying the kofta’s. After frying keep the kofta’s aside.
   

For the curry

1. In a grinder, grind onions, garlic, ginger and green chilli.
   
2. In a pan, heat some oil. Add onion paste and fry them until it turns light brown in color.
   
3. Add tomato puree and saute it for few seconds.
   
4. Now add red chilli powder, turmeric powder, coriander powder and garam masala powder. Mix well and saute it until it leaves oil on the sides.
   
5. On a low flame, add fresh cream and mix well.
   
6. Add water as per requirement and salt. Bring it to a boil.
   
7. Simmer it on a low flame. Add kasuri methi and cook it for another 2 minutes.
   
8. Add koftas while serving. Garnish it with some coriander leaves.
9. Serve hot with roti or naan.