Palak Paneer Kofta Curry is the easiest recipe you’ll find anywhere. This dish is also quick to make and yet never compromises on the taste. I was truly impressed with this recipe as it offers restaurant-quality Palak Paneer Kofta Curry that can be done at home with ease.
Serving Suggestions Palak Paneer Kofta Curry
Honestly, this dish disappeared in no time! My kids and husband loved this dish with lightly ghee-roasted parathas. It pairs great with simple pulao like Peas Cheese Pulao, chapati, or naan too. The taste was heavenly, leaving everyone wanting more.
Another dish i would like to suggest for this recipe will be the Ghee Rice. its not only simple to make, but also pairs perfectly with this dish. The subtle flavor of ghee compliments the creamy texture of this dish.
About Palak Paneer Kofta Curry
This palak paneer kofta curry recipe involves pureed spinach cooked with crispy paneer koftas and potato. I didn’t add any onions or chilies to keep it simple, and I didn’t soak the paneer koftas at the end because the kids and I like them that way. We just love how it looks! That’s just my choice, though. If you prefer mixing it with the palak, just cook it for another 5 minutes on low so the koftas soak up the palak gravy.
Fresh Ingredients
As always advised, begin by gathering fresh ingredients. Opt for fresh palak (spinach) instead of frozen, as it significantly enhances the flavor and texture of the dish. The taste of fresh ingredients is unparalleled, and I’m sure most will agree. However, if time is limited or fresh palak isn’t available, using frozen is perfectly acceptable. This is the key to make a delicious palak paneer kofta curry.
Cooking the Paneer Koftas
When making paneer koftas, make sure the oil is hot enough before dropping them in. If it’s not hot enough, they might fall apart. Don’t overcrowd them, and remember, they only need about 30 to 45 seconds to cook. After that, take them out of the oil right away and set aside.
Spice Up Your Palak Paneer Kofta Curry
Feel free to toss in some chopped green chillies and coriander leaves for an extra kick of flavor. Adding grated paneer at the end can also make it delicious—it’s all about personal taste! Otherwise, you can keep it simple and still enjoy it.
The deliciousness of this Curry is off the charts. Give this recipe a try and let me know what you think in the comments below. I’m sure you’ll love this dish as much as I do!
Palak Paneer Kofta Curry
Description
This palak paneer kofta recipe is a delicious mix of textures and flavors, featuring crispy paneer koftas in a vibrant spinach gravy. It combines aromatic spices and creamy goodness for a rich, satisfying meal. Perfect for comfort food, it goes great with naan or rice, giving you a tasty bite of Indian cuisine.
Ingredients for the Palak Paneer Kofta
For the Paneer Kofta
For the Palak Gravy
Instructions on how to make the Palak Paneer Kofta
Instructions on how to make the Palak Paneer Kofta Curry
Instructions on how to make the Palak Paneer Kofta Curry
-
Prepare the Paneer Kofta
In a pot of water, add the potato and boil for 10-12 minutes. Strain and allow it to cool before peeling off the skin. Set aside
In a bowl, grate the paneer and boiled potato. Add salt, white pepper powder, and corn flour. Mix well until no lumps remain.
Roll the mixture into approximately 10 balls and set aside
Heat oil in a kadai for deep frying. Once hot, add the koftas in batches and fry for 30-45 seconds until golden brown. Set aside.
-
Make the Palak Gravy
Boil water in a pot. Once boiling, add the spinach and cook for 2-3 minutes. Strain and transfer immediately to a pot of cool water to stop the cooking process. Allow the spinach to cool, then strain again and blend into a smooth puree.
-
In a separate mixer jar, blend the tomato into a puree and set aside.
-
In a pan, add oil and butter. Once hot, add minced garlic and sauté on low flame for 30 seconds. Add the spinach puree and sauté for another 3 minutes.
-
-
Add the tomato puree to the pan and mix well. Immediately add chili powder, turmeric powder, coriander powder, and salt. Mix thoroughly, cover the pan, and cook on a low flame for 5 minutes.
-
Uncover the pan, stir, and add fresh cream. Mix well. Crush fenugreek leaves between your palms and sprinkle over the gravy. Mix again.
-
Add the fried paneer koftas to the palak gravy. You can cook the koftas in the sauce for another 5 minutes on low flame or serve immediately.
