Palak paneer kofta curry Spinach paneer kofta curry

Name: Palak paneer kofta curry Spinach paneer kofta curry
Total time: 2700 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 3 tsp for kofta: oil; 2 tbsp onion (chopped); 3 clove garlic; 1 inch ginger; 1 green chilli; 1 bunch palak / spinach leaves (chopped); 1 cup paneer / cottage cheese (grated); 1/2 cup potato (boiled & mashed); 1/4 cup besan / gram flour (roasted); 5 cashew / kaju (chopped); 1/4 tsp garam masala; 1/4 tsp salt; 1/4 cup corn flour (to roll); as required oil for deep frying; 3 tsp oil; 1 tsp cumin / jeera; 1 bay leaf / tej patta; 2 tsp kasuri methi / dry fenugreek leaves; 1/2 tsp fennel / saunf; 1 onion (finely chopped); 1 tsp ginger garlic paste; 1/2 tsp turmeric / haldi; 1 tsp kashmiri red chilli powder; 1 tsp coriander powder; 2 tbsp coriander leaves (finely chopped); 2 cup tomato pulp; 1/4 cup cashew paste; 1 tsp salt; 1 cup water; 1/4 tsp garam masala

Jyoti Prakash Assudani @cook_24726422

#thc
#week15
#thcweek15
#kofta
a simple and healthy palak based north indian cuisine gravy recipe prepared with spinach and paneer balls. the recipe has a strong similarities to the popular punjabi cuisine malai kofta recipe with same gravy but with different ingredients for kofta balls. it is a healthy curry which can be relished with roti, chapathi or jeer rice.

Jyoti Prakash Assudani @cook_24726422

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Ingredients

45 minutes

4-5 servings

3 tspfor kofta: oil
2 tbsponion (chopped)
3 clovegarlic
1 inchginger
1green chilli
1 bunchpalak / spinach leaves (chopped)
1 cuppaneer / cottage cheese (grated)
1/2 cuppotato (boiled & mashed)
1/4 cupbesan / gram flour (roasted)
5cashew / kaju (chopped)
1/4 tspgaram masala
1/4 tspsalt
1/4 cupcorn flour (to roll)
as required oil for deep frying
for curry:
3 tspoil
1 tspcumin / jeera
1bay leaf / tej patta
2 tspkasuri methi / dry fenugreek leaves
1/2 tspfennel / saunf
1onion (finely chopped)
1 tspginger garlic paste
1/2 tspturmeric / haldi
1 tspkashmiri red chilli powder
1 tspcoriander powder
2 tbspcoriander leaves (finely chopped)
2 cuptomato pulp
1/4 cupcashew paste
1 tspsalt
1 cupwater
1/4 tspgaram masala
1 tspkasuri methi (crushed)

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Steps

45 minutes

1

Firstly, in a large kadai heat 3 tsp oil and saute 2 tbsp onion, 3 clove garlic, 1-inch ginger, 1 green chilli and 1 bunch of palak.
cool completely and blend to smooth paste.
also add 1 cup paneer, ½ cup potato, ¼ cup besan.
2

Additionally add 5 cashews, ¼ tsp garam masala and ¼ tsp salt.
combine well forming a dough.
prepare a round ball without any cracks.
roll them in corn flour and deep fry in hot oil.
3

Stir occasionally, and fry till the kofta turn golden and crisp.
drain off the palak koftas and serve with curry
4

Now in a large kadai heat 3 tsp oil and saute 1 tsp cumin, 1 bay leaf, 1 tsp kasuri methi and ½ tsp fennel.
also, saute 1 onion till they turn golden brown.
additionally, add 1 tsp ginger garlic paste and saute well.
further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and 2 tbsp coriander leaves.
5

Saute on low flame till the spices turn aromatic.
palak kofta curry now add 2 cup tomato pulp and mix well. to prepare tomato pulp, blend in 3 large tomatoes into smooth puree without adding any water.
cover and cook till the oil separates from sides.
6

Now add ¼ cup cashew paste, 1 tsp salt and cook well. to prepare cashew paste, soak 10 cashews in ¼ cup warm water and blend smooth.
furthermore, add 1 cup water and adjust consistency.
add in prepared kofta balls and mix gently.
7

Cover and simmer for 5 minutes or till kofta absorb masala.
further, add ¼ tsp garam masala and 1 tsp kasuri methi. mix well.
finally, serve palak kofta curry with chapathi or roti.
8

Enjoy yummy and tasty spinach paneer kofta curry