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Paneer Palak Koftas in Makhani Gravy


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This dish has been a specially prepared for calorie conscious North Indian food fans. Take my word for it - these steamed koftas in a nourishing makhani gravy are really "finger licking". Serve it with Saatdhan Pararthas, to make a sumptuous meal.

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Preparation Time: 
Cooking Time: 
Serves 4.
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For the paneer palak koftas
1/2 cup spinach (palak), blanched and chopped
1/2 cup grated low fat paneer (cottage cheese)
3 tsp rice flour (chawal ka atta)
1/2 green chilli, finely chopped
salt to taste

For the makhani gravy
3 cups chopped tomatoes
1/2 cup chopped onions
2 large sized cloves of garlic (lehsun), chopped
12 mm. (½") piece of ginger (adrak), chopped
2 cloves (laung / lavang)
1 stick of cinnamon (dalchini)
1/4 cup chopped red pumpkin (kaddu)
1/2 tsp cumin seeds (jeera)
1/4 tsp dried fenugreek leaves (kasuri methi)
1 tsp chilli powder
1/2 cup low fat milk
1/2 tsp cornflour
1/2 tsp sugar
1 tsp oil
salt to taste


    For the paneer palak koftas

    1. Combine all the ingredients in a bowl and mix well.
    2. Divide the mixture into 12 equal portions. Shape each portion into an even sized round.
    3. Steam the koftas for 4 to 5 minutes. Keep aside.

    For the makhani gravy

    1. Combine the tomatoes, onion, garlic, ginger, cloves, cinnamon, red pumpkin with ¾ cup of water and cook over a slow flame till the vegetables are soft. Allow to cool completely. Remove the cinnamon and cloves and discard them.
    2. Blend the tomato mixture to a smooth purée.
    3. Heat the oil in a non-stick pan and add the cumin seeds.
    4. When the seeds crackle, add the kasuri methi and chilli powder and sauté for a few seconds.
    5. Add the puréed vegetable mixture, sugar and salt and bring to a boil.
    6. Dissolve the cornflour in the milk and add it to the prepared gravy. Simmer for a few minutes.

    How to proceed

    1. Add the paneer palak koftas to the hot makhani gravy and mix well.
    2. Serve hot.

    1. Adjust the consistency of the gravy by adding water if necessary before serving.
    2. 2½ cups chopped spinach gives you ½ cup of blanched and chopped spinach.
    3. Squeeze out all the water from the blanched spinach to make koftas.
    Nutrient values per serving
    AmtEnergyProteinChoFatVit AVit CCalciumIronF. AcidFibre
    199 gm103 kcal6.2 gm15.3 gm1.8 gm2797.7 mcg46.0 mg233.0 mg1.5 mg89.6 mcg1.4 gm
    1 review received for Paneer Palak Koftas in Makhani Gravy

    The most Helpful Favourable review

     Reviewed By
    Vinita_RajNovember 26, 2012

    Steamed Koftas in a rich tomato based low cal gravy. Innovative healthy recipe.

    See other 5 star, 4 star, 3 star reviews.
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    Helpful reviews for this recipe
    Reviewed November 26, 2012by Vinita_Raj

    Steamed Koftas in a rich tomato based low cal gravy. Innovative healthy recipe.

    Was this review helpful?   

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