Paneer Palak Kofta
Spinach, panir and green chilies deep-fried until golden and spiced with garam masala and ginger for South Asian meatballs.
35 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 25 min · Cook 10 min · 35 min total
- medium
- 1
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.
- 2
Chop and keep aside. Add chopped green chillies, salt, chopped garlic and corn flour. Mix well and divide into 12 equal portions.
- 3
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.
- 4
Shape it into a ball (kofta). Deep fry for 5 minutes in moderately hot oil. Heat butter in a pan.
- 5
Add Whole garam masala. Let it crackle. Then add ginger paste, garlic paste and chopped green chillies.
- 6
Cook for 2 minutes. Add tomato puree, red chilli powder, Garam masala powder, salt in one cup of water.
- 7
Bring it to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey or both and kasoori methi.
- 8
Stir in fresh cream. Serve koftas cut into halves on top of makhani gravy. Do not boil koftas in the gravy.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
