Lunch
Best Spinach Paneer Kofta Curry Recipe Recipe
If you enjoy Best Spinach Paneer Kofta Curry Recipe Recipe cuisine, this Lunch recipe is worth trying at home....
⏱️
30 Min Prep
🔥
70 Min Cook
🍽️
4 Servings
🥗
High Protein Vegetarian
Ingredients
- 1 cup Paneer (Homemade Cottage Cheese) - crumbled
- 5 cups Spinach Leaves (Palak) - chopped
- 1/4 cup Gram flour (besan)
- 1 teaspoon Cumin powder (Jeera)
- Salt - to taste
- Sunflower Oil - for pan frying
- 1/2 cup Whole Wheat Bread crumbs
- 3-4 cloves Garlic - grated
- 1 inch Ginger - grated
- 1 tablespoon Honey
- 1/2 teaspoon Cardamom Powder (Elaichi)
- 1 teaspoon Garam masala powder - 1 teaspoon of homemade garam masala
- Salt - to taste
- Red Chilli powder - to taste
- 1/2 cup Fresh cream
- Kasuri Methi (Dried Fenugreek Leaves) - for flavour and garnish
Instructions
1
Method for KoftasHeat 1 teaspoon of cooking oil in a pot; sauté the spinach on high bring to temperature until it gets soft enough and until all the moisture evaporates.
2
Turn off bring to temperature at this point.Allow the spinach to cool completely. Once the spinach cools, mix in the gram baking flour and table salt to palate and combine well.
3
Divide the spinach into 8 equal portions.purée paneer, cumin ground mix and table salt; divide into 8 balls and keep aside.Take a portion of the spinach, flatten it on your palm and stuff the paneer balls in it.
4
Shape it into a ball (kofta).
5
While doing this, you might feel that the spinach mixture is not that pliable that it easily folds onto the paneer and makes a ball.
6
That's the right feeling.
7
It's not very rapid to handle them.
8
If you feel the spinach does not seal the paneer properly, just patch the paneer all around with the spinach mixture.
9
It works!Roll each ball in over the breadcrumbs so they get coated evenly.
10
You can now bake the kofta's in the Oven or in the Kuzhipaniyaram PanIf you plan to use the Oven to bake the kofta's; then place the kofta balls on a greased baking sheet.
11
Brush the kofta balls with some cooking oil and bake in a preheated oven (200 C) until the koftas turn golden brown in colour.
12
Remove the kofta's from the oven once baked and keep them aside.If you plan to use the Kuzhipaniyaram pot; then place the kofta balls in the pot's cavities; transfer gently the kofta's with a little cooking oil and pot sauté them until golden brown on both sides.
13
You will have to flip the kofta balls so they sauté on all sides evenly. The next step is to make the Spinach Kofta CurryHeat cooking oil in a heavy bottomed pot; mix in the grated ginger and sauté for a few seconds.
14
mix gently in the tomato puree, turmeric ground mix, cardamom ground mix, garam masala ground mix, table salt and chilli ground mix to palate.
15
Bring the mixture to a heat to boiling point and stew for a couple of moments till the tomatoes get cooked through. Finally mix in the froth, honey and the Kasuri methi and mix gently it into the kofta curry.
16
mix in in the pot fried palak paneer koftas, seal the pot and stew until the curry and flavours get absorbed into the koftas. Adjust the consistency of the palak paneer koftas by adding liquid if required.
17
Do make sure to check the table salt and masala condiment levels and adjust according to your palate.present this mouth-watering Spinach Paneer Kofta Curry along with Whole Wheat Naan method or Jeera rice of your choice for a rapid and wholesome weeknight dinner or even for parties.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Lunch
Lunch
Diet
High Protein Vegetarian
High Protein Vegetarian
Total Time
100 mins
100 mins
Recipe Time chart
Preparation Time
30 minsCooking Time
70 minsTotal Time
100 minsMaster Chef
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