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paneer kofta in palak gravy recipe | Indian cottage cheese kofta in spinach gravy |
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
4 servings
Ingredients
For The Spinach Gravy
3 cups finely chopped spinach (palak)
2 tbsp ghee
1 cup whisked fresh curd (dahi)
1/2 tsp sugar
salt to taste
To Be Ground Into A Smooth Paste Using 1/2 Cup Water (for The Spinach Gravy)
2 tbsp grated coconut
2 tbsp chopped cashew nut (kaju)
2 tbsp poppy seeds (khus-khus)
8 green chilli , roughly chopped
2 tsp aniseed (vilayati saunf)
For The Paneer Koftas
1 cup grated paneer (cottage cheese)
4 tbsp plain flour (maida)
1/4 cup finely chopped coriander (dhania)
2 tsp finely chopped green chillies
a pinch of baking soda
salt to taste
oil for deep-frying
Method
paneer kofta in palak gravy recipe | Indian cottage cheese kofta in spinach gravy | Video by Tarla Dalal
Paneer Koftas in Spinach Sauce recipe with step by step photos
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what is paneer koftas in palak sauce made off? cottage cheese koftas in spinach gravy is made from spianch gravy made of 3 cups finely chopped spinach (palak), 2 tbsp ghee, 1 cup whisked fresh curds (dahi), 1/2 tsp sugar and salt to taste. Also we have made a coconut cashew gravy made from 2 tbsp grated coconut, 2 tbsp chopped cashewnuts (kaju), 2 tbsp poppy seeds (khus-khus), 8 cloves garlic (lehsun), 1 tbls roughly chopped green chillies, 25 mm (1”) piece ginger (adrak) and 2 tsp aniseeds (vilayati saunf). See below image of list of ingredients for spinach gravy and coconut cashew gravy.
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Paneer koftas are made from 1 cup grated paneer (cottage cheese), 4 tbsp plain flour (maida), 1/4 cup finely chopped coriander (dhania), 2 tsp finely chopped green chillies
,a pinch of soda bi-carb, salt to taste and oil for deep frying. See image of list of ingredients for paneer kotas.
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what is paneer koftas in palak sauce made off? cottage cheese koftas in spinach gravy is made from spianch gravy made of 3 cups finely chopped spinach (palak), 2 tbsp ghee, 1 cup whisked fresh curds (dahi), 1/2 tsp sugar and salt to taste. Also we have made a coconut cashew gravy made from 2 tbsp grated coconut, 2 tbsp chopped cashewnuts (kaju), 2 tbsp poppy seeds (khus-khus), 8 cloves garlic (lehsun), 1 tbls roughly chopped green chillies, 25 mm (1”) piece ginger (adrak) and 2 tsp aniseeds (vilayati saunf). See below image of list of ingredients for spinach gravy and coconut cashew gravy.
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In a mixer put 2 tbsp grated coconut.
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Add 2 tbsp chopped cashewnuts (kaju).
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Add 2 tbsp poppy seeds (khus-khus).
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Add 8 cloves garlic (lehsun).
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Add 1 tbls roughly chopped green chillies.
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Add 25 mm (1”) piece ginger (adrak).
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Add 2 tsp aniseeds (vilayati saunf).
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Add 1/2 cup water.
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Grind to a smooth paste.
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Keep aside.
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In a mixer put 2 tbsp grated coconut.
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Boil ½ cup of water in a kadhai.
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Add 3 cups finely chopped spinach (palak).
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Cook on a medium flame for 1 to 2 minutes.
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Remove from the flame and drain.
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Refresh it putting cold water.
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Take spinach out of the cold water.
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Put palak in a mixer.
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Blend in a mixer to a smooth purée. Keep aside.
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Heat 2 tbls ghee in a kadhai.
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Add the prepared paste.
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Sauté on a medium flame for 2 to 3 minutes.
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Add 1 cup whisked fresh curds (dahi).
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Mix well.
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Cook on a medium flame for 1 to 2 minutes, while stirring continuously.
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Add the spinach purée.
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Add 1/2 tsp sugar.
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Add salt to taste. We added 1/2 tsp salt.
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Mix well.
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Cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.
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Boil ½ cup of water in a kadhai.
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In a bowl put 1 cup grated paneer (cottage cheese).
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Add 4 tbsp plain flour (maida).
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Add 1/4 cup finely chopped coriander (dhania).
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Add 2 tsp finely chopped green chillies.
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Add a pinch of soda bi-carb.
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Add salt to taste. We added 1/4 tsp salt.
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Mix well. Knead like a dough.
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Divide the mixture into 8 equal portions and shape each portion into a small round ball.
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Heat the oil in a kadhai. Deep-fry the paneer koftas, a few at a time, till they are golden brown in colour from all the sides. If you have a small kadhai, then depp fry 4 koftas at a time. Keep aside.
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Check with a spatula if the koftas are done. Once they look golden brown, take them out.
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Drain on absorbent paper.
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In a bowl put 1 cup grated paneer (cottage cheese).
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Just before serving, reheat the spinach gravy.
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Add the koftas to it.
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Cook paneer kofta in palak gravy | Indian cottage cheese kofta in spinach gravy | restaurant style palak paneer kofta curry | on a medium flame for 1 to 2 minutes.
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Serve paneer kofta in palak gravy | Indian cottage cheese kofta in spinach gravy | restaurant style palak paneer kofta curry | palak paneer kofta sabzi | immediately.
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Just before serving, reheat the spinach gravy.
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- Do not overcook the spinach, else you will lose the green colour of the gravy.
- While frying the koftas, fry one kofta in hot oil and check. If it disintegrates, then add 1 tbsp of extra maida and shape them into round balls and then deep-fry.
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Paneer Koftas in Spinach Sauce
The Nutrient info is complete
Archana M
March 13, 2025, midnight
The creamy spinach gravy with rich cashew and poppy seeds with a nutty flavour of the coconuts. The paneer kofta is so soft that it just melts in the mouth,this a must try recipe.
Foodie #598322
March 13, 2025, midnight
Hey i tried it and it turned out to be super!
vimal
March 13, 2025, midnight
Paneer Koftas in Spinach Sauce apki receipies bahut hi achchhi hoti hi mein hamesha apki dishes try karti hoon
Chef yog rag
March 13, 2025, midnight
It is very tasty food I will try
Tarla Dalal
March 13, 2025, midnight
Hi, Do try it and let us know how you enjoyed it. Happy Cooking !!
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