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.
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)
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
Prep : Rinse the spinach well. Chop green chili, ginger, and garlic. Chop the onions and tomatoes.
Boil 5 cups of water in a pan
Add palak to boiling water and let it cook for 2 min
Transfer the palak to ice cold water and let it sit for 1 min
Transfer the palak (without any water) to a bowl and let it cool completely
In a pan, add 2 tbsp oil and warm on medium flame. To that, add green chili, ginger, and garlic. Roast for a minute.
Add the chopped onions. Cook until translucent.
Add chopped tomatoes. Cook until mushy.
Set aside to cool down. While this mixture is cooling down, prepare the koftas.
Prep: Grate the paneer. Boil the potatoes for 4-5 whistles. Drain all the water. Peel and mash the potatoes.
Take a mixing bowl and add the mashed potato.
To that add the grated paneer/ cottage cheese.
Add red chili powder, cumin powder, and black pepper powder.
Add the Arrowroot flour or cornflour for binding if you are frying the koftas. For air-frying, this is not required. Arrowroot flour is a healthier option.
Mix everything well and make the dough.
Make round and smooth kofta balls.
Deep - Fry method
Warm oil on medium flame.
Add the koftas one by one.
Do not overcrowd the oil.
Do not disturb for first 30seconds. As it may disintegrate in oil.
Flip and move around so they get an even browning.
Fry the koftas until golden brown.
Air - Fryer method
Pre-heat air fryer at 350F/180C for 5min.
Place the koftas on the air-fryer basket.
Brush with little oil
Air-fry for 10min
Take the basket out, flip, and brush with little oil. Air-fry for 8 more minutes or until golden brown. Keep an eye after 5 min, so it does not burn.
Make the gravy
Blend the onion tomato mix to a smooth paste.
In a pan, warm the remaining 3 tbsp oil on low flame so that the spices do not burn.
Add Red chili powder and garam masala.
To that add the blended onion tomato paste.
Cover with a lid immediately as it may splutter. Remove the lid and stir well.
Add ¼ cup water to the blender, shake it and add that water along with remaining paste to the pan
Add salt, cover and let the gravy boil for 5 min.
Meanwhile Blend the palak to a fine paste.
Add the palak paste to the onion tomato gravy
Add ¼ cup water to the blender, shake it well and add that water to the pan
Stir it well and cook for 5 min or until one boil. Do not overcook as this may change the green color of palak.
Add 1 - 2tbsp cream. Cream is optional but gives a great taste.
Add the koftas to the gravy and serve immediately for crisp koftas.
If planning to serve later, warm the gravy and then add koftas just before serving. Putting the koftas into the gravy too early will make them too soft and soggy.
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