Paneer Palak Koftas in Makhani Gravy recipe with step by step photos
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palak paneer koftas in makhani gravy recipe | healthy spinach paneer kofta in makhani gravy | palak paneer kofta curry | then do try other kofta gravy recipes also:
what is palak paneer kofta in makhani gravy recipe made of?-
See the below image of list of ingredients for making palak paneer kofta in makhani gravy.
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how to make the koftas-
In a deep bowl, add ¾ cup blanched and finely chopped spinach. Spinach adds a subtle earthy and slightly bitter taste to the koftas, which complements the richness of paneer and the makhani gravy. This creates a well-balanced flavor profile.
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Add 1 cup grated low fat paneer (cottage cheese). Grated paneer provides structure and body to the koftas. It offers a soft and slightly crumbly texture to the koftas.
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Add 2 tbsp besan (bengal gram flour). Besan acts as a binder for the other ingredients in the kofta mixture, such as grated paneer, spinach, and spices. This helps the koftas hold their shape during cooking.
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Add 2 tbsp rice flour (chawal ka atta). Adding a little rice flour to the kofta balls can help achieve a slightly crispier exterior.
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Add 1 tsp ginger-garlic paste. Ginger and garlic are aromatic ingredients that bring a pungent, earthy depth of flavor to the koftas. Ginger adds a warm, slightly sweet note, while garlic provides a sharper, more savory kick.
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Add ½ tsp finely chopped green chillies. They add a touch of heat and a fresh, grassy flavor to the koftas. This complements the richness of the paneer and the creamy makhani gravy.
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Add salt to taste.
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Mix well.
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Divide the mixture into 12 equal portions.
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Shape each portion into even sized round balls.
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Heat an appam pan and grease it using 1 tsp oil.
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Place the koftas.
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Cook them on a medium flame till light golden brown from all the sides using 1 tsp oil. Appe pan uses minimal oil compared to deep frying. You only need a few drops to grease the cavities.
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Remove in a plate and keep aside.
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how to make makhani gravy-
Heat 2 tsp oil in a non-stick kadhai. You can also use butter or ghee to make this recipe richer.
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Add 2 cloves (laung / lavang). Cloves have a strong, pungent aroma with warm, slightly sweet notes. When added to the heated oil at the beginning (along with other whole spices like cardamom and cinnamon), they release their fragrance, infusing the base of the gravy with a subtle background warmth.
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Add 1 inch cinnamon (dalchini). It adds a touch of complexity to the overall aroma of the dish.
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Add ½ tsp cumin seeds (jeera).
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Add 2 tsp finely chopped garlic (lehsun). Garlic adds a pungent, savory kick to both the koftas (dumplings) and the makhani gravy. It complements the richness of the paneer and the creamy texture of the makhani sauce.
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Add 1 tsp grated ginger (adrak). Ginger adds a warm, slightly spicy, and aromatic note to the kofta itself. It complements the other spices used in the recipe and enhances the overall flavor profile.
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Add ½ cup finely chopped onions. Onions are a common base for Indian curries, providing a savory and slightly sweet background flavor. Finely chopping them ensures they cook evenly and distribute their flavor throughout the dish.
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Sauté for 2 to 3 minutes.
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Add ¼ tsp turmeric powder (haldi).
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Add ½ tsp chilli powder.
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Add 1 tsp coriander-cumin seeds (dhania-jeera) powder.
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Add ½ tsp kashmiri red chilli powder. Kashmiri chilli powder is known for its deep red color, which beautifully complements the green spinach gravy of palak paneer. It gives the dish a visually appealing presentation.
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Add 1 cup tomato pulp. Tomato pulp thickens the gravy, giving it a smooth and creamy texture. This is especially important in makhani gravy, which is known for being rich and luxurious.
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Mix well and cook on a medium flame for 2 to 3 minutes, while stirring it occasionally.
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Add 1 tbsp cashew nut (kaju) paste. Adding cashew paste makes the gravy rich and creamy.
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Add 1 tsp dried fenugreek leaves (kasuri methi). Kasuri methi imparts a slightly nutty, bittersweet, and slightly hay-like flavor to the gravy, which beautifully complements the richness of the butter, cream, and tomatoes. It adds a depth of flavor that elevates the dish.
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Add salt to taste.
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Add 1 cup hot water.
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Mix well and further cook for 2 minutes.
how to proceed-
Just before serving, add the paneer palak koftas to the hot makhani gravy.
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Mix gently and cook on a medium flame for 1 minute.
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Serve palak paneer koftas in makhani gravy recipe | healthy spinach paneer kofta in makhani gravy | palak paneer kofta curry | hot.
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pro tips to make palak paneer kofta in makhani gravy recipe-
Use a good quality butter or ghee for the best flavor.
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If you wish you may also deep fry the koftas.
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Just before serving add the koftas to the gravy, if overcooked the koftas will melt and become soggy.
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