Palak Paneer Kofta Curry / Spinach and Cottage Cheese Kofta Curry Recipe

Serving for - 3

Ingredients

To make Palak Paneer Kofta / Spinach and Cottage cheese Kofta

Spinach - 2 cups (finely chopped)

Paneer / Cottage cheese - 1 and half cup (around 40 small pieces)

Green chilies - 2-3 (finely chopped)

Ginger - 1 inch (finely chopped)

Cumin seeds - 1 tsp

Carom seeds/ ajwain - 1/2 tsp (Optional)

Garam masala - 1/2 tsp

Turmeric powder - 1/2 tsp

Besan / Gram flour - 2 tbsp

Rice flour - 1 tbsp

Salt to taste

To make gravy / curry

Onion - 1 (sliced)

Tomatoes - 3 (cut into cubes)

Cloves of garlic - 4 (finely chopped)

Ginger - 1 inch piece (finely chopped)

Red chili powder - 3/4 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Garam masala - 1/2 tsp

Turmeric powder - 1/4 tsp

Pinch of asafoetida

Kasoori methi / dry fenugreek leaves - 1 tsp

Butter - 2 tbsp

Oil - 1 tbsp

Whipping cream - 1 tbsp (Optional)

Salt to taste

Procedure

Palak Paneer Kofta Preparation

• Take paneer in a mixing bowl and crumble it with your hands. Add chopped spinach, green chilies, ginger, cumin seeds, carom seeds, turmeric powder, garam  masala and salt to taste. Mix all together really well. Mixture will loose some water.

• Add besan and rice flour. Again mix this up really well. 

• Take some mixture on your palm and shape it into a ball by pressing gently.

• Once you are done with making all balls, deep fry them till nice brown color. Transfer them on paper towel.

Curry Preparation

• Heat oil in a pan. Add sliced onion and saute till slight brown color. Add ginger and garlic and saute till raw smell goes away. It will take few seconds.
• Add tomatoes and cook till they get completely mashed up with onion. It will take around 8-10 minutes.Let the mixture cool down.

• Add this mixture into a blender and make a smooth puree by adding little water.
• Heat butter in a pan. Add puree and cook for 5-6 minutes till some moisture evaporates. Add red chili powder, coriander powder, cumin powder, garam masala, turmeric powder, pinch of asafoetida, kasoori methi and salt to taste. Mix well and cook for 3-4 minutes. Add water if required to adjust the consisteny of gravy. Finally add whipping cream and let the curry simmer on low heat for 2-3 minutes.

• Serve hot by placing koftas in a curry. Curry goes superb with any Indian flat bread or plain rice.