• Culinary Aromas

Palak Paneer Kofta

Do you love the traditional Palak Paneer dish and the aromatic Malai Kofta palate? If so, this amazing dish combines both of them into the most delicious meal you can possibly have. A Palak Paneer Kofta, made with Potato and Paneer, drenched in a flavorful Palak Gravy. If you want to learn how to make this very, very simple recipe, scroll down and get cookin’.

This dish turned out so delicious that now it has become our family’s favorite with naan or roti. This goes very well even with Jeera rice. Koftas can be deep-fried or air-fried. Both methods are explained in this post. The Koftas come out very crisp in both methods.



For gravy

  • 6 tbsp oil

  • 2 Green Chilli

  • 1 inch Ginger

  • 5 cloves Garlic

  • 1 medium-sized Onion

  • 2 medium-sized Tomato

  • 3 cups or 2 bunches Spinach

  • 1 tsp Garam masala

  • 1 tsp Red chili powder

  • 1 tsp salt

  • 1 tbsp cream (optional)

For kofta

  • 2 medium-sized or 1 cup Boiled and mashed potato

  • 1 cup grated Paneer or Cottage cheese

  • ½ tsp Red chili powder

  • ½ tsp Cumin/Jeera powder

  • ½ tsp Black pepper powder

  • 1 tsp Salt

  • 1 tbsp Arrowroot flour or Cornflour [Required only for deep frying method]

  • 2 tsp oil (For air-frying)

  • Oil as required for deep frying


For gravy

Prep : Rinse the spinach well. Chop green chili, ginger, and garlic. Chop the onions and tomatoes.