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.