Paneer Palak Kofta Curry


Paneer Palak Kofta Curry


Cuisine Style: North India | Cooking Time: 30 minutes | To Serve: 4 | Type: Gravy | Take With: Roti,Chapati,Paratha,Naan,Rice

Ingredients for making koftas (Urundai in tamil)

  • Paneer - 1/2 cup [grated & fresh]
  • Maida - 2 tbsp
  • Corn flour - 1 tbsp
  • Chopped coriander leaves - 1 tbsp
  • Green chilli - ½ tbsp [chopped]
  • Salt to taste

Method for making koftas

  • Take all the ingredients together in a bowl, mix well and make small lemon size balls. Put it in idli cooker for 3 to 4 mins. Once balls are well-cooked keep it aside

Ingredients for the palak gravy

  • Ghee - 3 tbsp
  • Oil - 2 tbsp
  • Cumin seeds - ½ tbsp [optional]
  • Chopped onion - ½ cup
  • Spinach [chopped] - 1 ½ cup
  • Grated fresh coconut - 1 tbsp
  • Cashew nuts [chopped] - 2 tbsp
  • Poppy seeds - ¼ tbsp
  • Green chilli - 1 [chopped]
  • Ginger and garlic - 2 tbsp [chopped]
  • Curd - ½ cup [whisked]
  • Corn flour - ½ tbsp
  • Kasoori methi powder - 1 tbsp
  • Cumin powder - 1 tbsp
  • Coriander powder - 1 tbsp
  • Garam masala - 1 tbsp
  • Salt to taste
  • Sugar - ¼ tbsp

Method

  • Heat oil in a pan & put chopped spinach Sauté lightly. Then add water. Cook it for 2 to 3 mins. Don’t overcook. Once spinach is cooked keep it aside to settle down. Put it in a blender to make fine paste
  • Combine cashew nuts, grated coconut, poppy seeds, greenchilli, ginger, garlic and water in blender to make fine paste
  • Heat oil with ghee in a pan and put cumin seeds. Then add chopped onion & sauté well. Once they turned brown color add cashew nut paste then sauté well
  • Add spinach paste & mix well then add water if required.
  • Add cumin powder, coriander powder and garam masala powder then mix well
  • Add curd & mix well, add kasoori methi powder, sugar, salt & mix well
  • Put the stove in low flame & add koftas. Serve hot

Note

  • You can use fresh cream instead of curd

Tip

  • you can add 1 tbsp of lemon juice before serving.

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