Paneer Palak Kofta Recipes

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PANEER PALAK KOFTA



Paneer Palak Kofta image

Yummy Veggie Koftas! This recipe is from www.seattleguru.com. I love spinach, and paneer and koftas, so I am so happy about this recipe. Some people prefer to use tofu or cottage cheese instead of paneer, but I find that it's very easy to make my own with milk, lemon juice and cheese cloth, and TOTALLY worth it.

Provided by Kendra PeloJoaquin

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 19

600 g spinach
125 g panir
1/2 teaspoon garlic
2 teaspoons chopped green chilies
3 teaspoons cornflour
oil (for deep frying)
salt, as per taste
1 tablespoon whole garam masala
400 g tomato puree
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon red chili powder
1 teaspoon chopped green chili
100 ml fresh cream
1/2 teaspoon kasuri methi
50 g butter
1/2 teaspoon garam masala
2 teaspoons powdered sugar or 2 teaspoons honey
salt, as per taste

Steps:

  • Wash spinach in plenty of running water to get rid of any dirt, soil or impurities.
  • Blanch spinach in boiling hot water and refresh in cold water.
  • Chop and keep aside.
  • Add chopped green chillies, salt, chopped garlic and corn flour.
  • Mix well and divide into 12 equal portions.
  • Grate paneer.
  • Add salt and mash well.
  • Divide it into 12 small balls.
  • Take spinach, flatten it on your palm and stuff paneer balls in it.
  • Shape it into a ball (kofta).
  • Deep fry for 5 minutes in moderately hot oil.
  • Heat butter in a pan.
  • Add Whole garam masala.
  • Let it crackle.
  • Then add ginger paste, garlic paste and chopped green chillies.
  • Cook for 2 minutes.
  • Add tomato puree, red chilli powder, Garam masala powder, salt in one cup of water.
  • Bring it to a boil.
  • Reduce heat and simmer for 10 minutes.
  • Add sugar or honey or both and kasoori methi.
  • Stir in fresh cream.
  • Serve koftas cut into halves on top of makhani gravy.
  • Do not boil koftas in the gravy.

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