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Before you jump to Palak paneer kofta recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snack foods.
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We hope you got benefit from reading it, now let’s go back to palak paneer kofta recipe. You can have palak paneer kofta using 22 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Palak paneer kofta:
- Prepare 250 grams Spinach chopped fine
- Provide 200 grams Paneer Crumbled/Chena
- Take 1-2 tbsp Gram flour
- You need 1/2 tsp Red chilli powder
- Provide 1/2 tsp Garam masala
- Prepare to taste Salt
- You need As required Oil to deep fry
- Take 3 medium sized Onion chopped
- Prepare 2 medium sized tomatoes
- Get 1/2 inch ginger piece
- Prepare 5-6 cloves Garlic
- Take 2-3 tbsp Fresh cream
- Prepare 1 tsp Red chilli powder
- Take 1/2 tsp Turmeric powder
- Prepare 1 1/2 tsp Coriander powder
- You need 1/4 tsp Garam masala
- Provide As required coriander leaves chopped Fresh
- Take To taste Salt
- Take 11/2 tbsp Oil
- Provide 1 tbsp Butter
- Provide As required Kasuri methi
- Provide 1/4 tsp Cumin seed
Steps to make Palak paneer kofta:
- Put chopped spinach/palak in a non- stick pan and cook on medium flame.Once the spinach cools down, squeeze out the water from it. Take a deep bowl and put chena/grated paneer in it.Now add blanched spinach and all the spices (red chilli powder, garam masala, salt to taste).
- Lastly add besan/ gram flour for binding the koftas.Take a generous portion of mixture and make small balls out of the mixture by rolling between your hands. Prepare rest of the balls in the same way.Heat oil in deep pan on medium high and drop the Palak paneer balls slowly into it, taking care not to overlap them.Now deep fry them on low heat till they are golden brown, turning occasionally.After 4-5 Minutes take them out over a paper towel or an absorbent paper.
- To make curry grind chopped onion, chopped tomato, chopped garlic, chopped ginger, with little water into smooth paste. - Take a deep heavy pan and heat oil and butter. Once the oil becomes hot add cumin seed and sauté till it becomes light brown.Add onion tomato paste, mix it.
- Add all the spices coriander powder, red chilli powder, turmeric powder, garam masala, salt to taste, fresh cream and mix it well. - Now add a glass of water, mix it well and bring it to boil
- Once the gravy starts boiling add Kasuri methi, freshly chopped coriander leaves and fried palak paneer kofta one by one and cooked for another 2 minutes.If you are using spatula then use it very softly otherwise Koftas might get break.
- Take out the Palak Paneer Kofta Curry in a serving bowl and garnish it with some fresh cream and chopped coriander leaves.Serve hot with roti, chapatti or naan.
Low-cal Paneer Palak Kofta in Makhani Gravy, anyone? The weight-watcher is usually terrified of words like paneer and makhani, but here is a low-cal version of this popular North Indian dish. Palak paneer (pronounced [paːlək pəniːɾ]) is a vegetarian dish originating from the Indian subcontinent, consisting of paneer (a type of cottage cheese) in a thick paste made from puréed spinach. Palak paneer is a popular north Indian side dish for flat breads. How to make without changing the colour to get greenish gravy.
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