You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Mughlai  >  Mughlai Sabzis, Veg Mughlai sabzi, Curries  >  Paneer Koftas in Spinach Sauce

paneer kofta in palak gravy recipe | Indian cottage cheese kofta in spinach gravy | restaurant style palak paneer kofta curry | palak paneer kofta sabzi |

paneer kofta in palak gravy recipe | Indian cottage cheese kofta in spinach gravy | restaurant style palak paneer kofta curry | palak paneer kofta sabzi | with 45 amazing images.



paneer kofta in palak gravy recipe | Indian cottage cheese kofta in spinach gravy | restaurant style palak paneer kofta curry | palak paneer kofta sabzi is a perfect Indian sabzi for parties and occasions. Learn how to make Indian cottage cheese kofta in spinach gravy.

To make paneer kofta in palak gravy, first make spinach paste. Then heat the ghee in a kadhai, add the prepared paste and sauté on a medium flame for 2 to 3 minutes. Add the curds, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the spinach purée, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.

For the paneer koftas, combine all the ingredients, except the oil, in a bowl and mix well. Divide the mixture into 8 equal portions and shape each portion into a small round ball. Heat the oil in a kadhai and deep-fry the paneer koftas, a few at a time, till they are golden brown in colour from all the sides. Keep aside. Just before serving, reheat the spinach gravy, add the koftas to it and cook on a medium flame for 1 to 2 minutes. Serve immediately.

The spinach sauce used in this recipe is an elaborate one, of spinach purée plumped up with rich ingredients like coconut, cashewnuts, poppy seeds and spices. But it happens to be the perfect base for restaurant style palak paneer kofta curry.

The delicate paneer koftas melt in your mouth, which are a class apart due to the use of fresh paneer. While you can buy paneer which is readily available to make Indian cottage cheese kofta in spinach gravy, when time permits try making paneer at home.

This delicious palak paneer kofta sabzi is a perfect match with garlic naan and a tall glass of pudina chaas.

Tips for paneer kofta in palak gravy. 1. Do not overcook the spinach, else you will lose the green colour of the gravy. 2. While frying the koftas, fry one kofta in hot oil and check. If it disintegrates, then add 1 tbsp of extra maida and shape them into round balls and then deep-fry.

Enjoy paneer kofta in palak gravy recipe | Indian cottage cheese kofta in spinach gravy | restaurant style palak paneer kofta curry | palak paneer kofta sabzi | with step by step photos.

Paneer Koftas in Spinach Sauce

This recipe has been viewed 72602 times
4/5 stars  100% LIKED IT   
4 REVIEWS ALL GOOD



Paneer Koftas in Spinach Sauce recipe - How to make Paneer Koftas in Spinach Sauce

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients


For The Spinach Gravy
3 cups finely chopped spinach (palak)
2 tbsp ghee
1 cup whisked fresh curd (dahi)
1/2 tsp sugar
salt to taste

To Be Ground Into A Smooth Paste Using 1/2 Cup Water (for The Spinach Gravy)
2 tbsp grated coconut
2 tbsp chopped cashew nut (kaju)
2 tbsp poppy seeds (khus-khus)
8 garlic (lehsun) cloves
8 green chillies , roughly chopped
25 ginger (adrak)
2 tsp aniseeds (vilayati saunf)

For The Paneer Koftas
1 cup grated paneer (cottage cheese)
4 tbsp plain flour (maida)
1/4 cup finely chopped coriander (dhania)
2 tsp finely chopped green chillies
a pinch of baking soda
salt to taste
oil for deep-frying

Method
For the spinach gravy
    For the spinach gravy
  1. Boil ½ cup of water in a kadhai, add the spinach and cook on a medium flame for 1 to 2 minutes.
  2. Remove from the flame, drain and refresh it using cold water.
  3. Blend in a mixer to a smooth purée. Keep aside.
  4. Heat the ghee in a kadhai, add the prepared paste and sauté on a medium flame for 2 to 3 minutes.
  5. Add the curds, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  6. Add the spinach purée, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.

For the paneer koftas
    For the paneer koftas
  1. Combine all the ingredients, except the oil, in a bowl and mix well.
  2. Divide the mixture into 8 equal portions and shape each portion into a small round ball.
  3. Heat the oil in a kadhai and deep-fry the paneer koftas, a few at a time, till they are golden brown in colour from all the sides. Keep aside.

How to proceed.
    How to proceed.
  1. Just before serving, reheat the spinach gravy, add the koftas to it and cook on a medium flame for 1 to 2 minutes.
  2. Serve the paneer koftas in spinach sauce immediately.
Nutrient values per serving
Energy398 cal
Protein11.1 g
Carbohydrates16.6 g
Fiber2.2 g
Fat30.7 g
Cholesterol0 mg
Vitamin A3287.9 mcg
Vitamin B1-0.3 mg
Vitamin B2-0.2 mg
Vitamin B30.3 mg
Vitamin C18 mg
Folic Acid66.2 mcg
Calcium333.8 mg
Iron1.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium41.3 mg
Potassium165.6 mg
Zinc0.7 mg
paneer kofta in palak gravy video
Paneer Koftas in Spinach Sauce recipe with step by step photos

what is paneer koftas in spinach sauce made off?
    what is paneer koftas in spinach sauce made off?
  1. what is paneer koftas in palak sauce made off? cottage cheese koftas in spinach gravy is made from spianch gravy made of 3 cups finely chopped spinach (palak), 2 tbsp ghee, 1 cup whisked fresh curds (dahi), 1/2 tsp sugar and salt to taste. Also we have made a coconut cashew gravy made from 2 tbsp grated coconut, 2 tbsp chopped cashewnuts (kaju), 2 tbsp poppy seeds (khus-khus), 8 cloves garlic (lehsun), 1 tbls roughly chopped green chillies, 25 mm (1”) piece ginger (adrak) and 2 tsp aniseeds (vilayati saunf). See below image of list of ingredients for spinach gravy and coconut cashew gravy. 
  2. Paneer koftas are made from 1 cup grated paneer (cottage cheese), 4 tbsp plain flour (maida), 1/4 cup finely chopped coriander (dhania), 2 tsp finely chopped green chillies
    ,a pinch of soda bi-carb, salt to taste and oil for deep frying. See image of  list of ingredients for paneer kotas. 

paste for coconut cashew gravy
    paste for coconut cashew gravy
  1. In a mixer put 2 tbsp grated coconut.
  2. Add 2 tbsp chopped cashewnuts (kaju).
  3. Add 2 tbsp poppy seeds (khus-khus).
  4. Add 8 cloves garlic (lehsun).
  5. Add 1 tbls roughly chopped green chillies.
  6. Add 25 mm (1”) piece ginger (adrak).
  7. Add 2 tsp aniseeds (vilayati saunf).
  8. Add 1/2 cup water.
  9. Grind to a smooth paste.
  10. Keep aside.

making spinach gravy
    making spinach gravy
  1. Boil ½ cup of water in a kadhai.
  2. Add 3 cups finely chopped spinach (palak).
  3. Cook on a medium flame for 1 to 2 minutes.
  4. Remove from the flame and drain.
  5. Refresh it putting cold water.
  6. Take spinach out of the cold water.
  7. Put palak in a mixer.
  8. Blend in a mixer to a smooth purée. Keep aside.
  9. Heat 2 tbls ghee in a kadhai.
  10. Add the prepared paste.
  11. Sauté on a medium flame for 2 to 3 minutes.
  12. Add 1 cup whisked fresh curds (dahi).
  13. Mix well.
  14. Cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  15. Add the spinach purée.
  16. Add 1/2 tsp sugar.
  17. Add salt to taste. We added 1/2 tsp salt.
  18. Mix well.
  19. Cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.

making paneer koftas
    making paneer koftas
  1. In a bowl put 1 cup grated paneer (cottage cheese).
  2. Add 4 tbsp plain flour (maida).
  3. Add 1/4 cup finely chopped coriander (dhania).
  4. Add 2 tsp finely chopped green chillies.
  5. Add a pinch of soda bi-carb.
  6. Add salt to taste. We added 1/4 tsp salt.
  7. Mix well. Knead like a dough.
  8. Divide the mixture into 8 equal portions and shape each portion into a small round ball.
  9. Heat the oil in a kadhai. Deep-fry the paneer koftas, a few at a time, till they are golden brown in colour from all the sides. If you have a small kadhai, then depp fry 4 koftas at a time. Keep aside.
  10. Check with a spatula if the koftas are done. Once they look golden brown, take them out.
  11. Drain on absorbent paper.

serving paneer koftas in spinach sauce
    serving paneer koftas in spinach sauce
  1. Just before serving, reheat the spinach gravy.
  2. Add the koftas to it.
  3. Cook paneer kofta in palak gravy | Indian cottage cheese kofta in spinach gravy | restaurant style palak paneer kofta curry | on a medium flame for 1 to 2 minutes.
  4. Serve paneer kofta in palak gravy | Indian cottage cheese kofta in spinach gravy | restaurant style palak paneer kofta curry |  palak paneer kofta sabzi | immediately.

tips for paneer kofta in palak gravy
    tips for paneer kofta in palak gravy
  1. Do not overcook the spinach, else you will lose the green colour of the gravy. 
  2. While frying the koftas, fry one kofta in hot oil and check. If it disintegrates, then add 1 tbsp of extra maida and shape them into round balls and then deep-fry. 

Reviews

Paneer Koftas in Spinach Sauce ( Desi Khana)
 on 24 Jun 17 09:15 PM
5

It is very tasty food I will try
Tarla Dalal
26 Jun 17 10:07 AM
   Hi, Do try it and let us know how you enjoyed it. Happy Cooking !!
पनीर कोफ्तास् इन स्पिनॅच सॉस
 on 01 Dec 16 05:12 PM
5

Paneer Koftas in Spinach Sauce apki receipies bahut hi achchhi hoti hi mein hamesha apki dishes try karti hoon
Paneer Koftas in Spinach Sauce ( Desi Khana)
 on 13 Mar 15 02:04 PM
5

The creamy spinach gravy with rich cashew and poppy seeds with a nutty flavour of the coconuts. The paneer kofta is so soft that it just melts in the mouth,this a must try recipe.
Paneer Koftas In Spinach Sauce
 on 22 Jul 13 11:05 PM
4

Hey i tried it and it turned out to be super!

Subscribe to Free Weekly Food Mailer