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Palak Kofta

This spinach kofta curry is Packed with nutrients from the spinach and cottage cheese. These are golden outside and soft inside and the most crave-worthy kofta recipe You can make this recipe ahead of time and refrigerate for easy assembly. It is super healthy as it is loaded with the power of iron and protein. 

Ingredients

Scale

To make Spinach Kofta: 

 

  • 1 cup Paneer /Cottage cheese (crumbled, around 75gms to 100grams) 
  • 3/4 cup spinach ( finely chopped ) 
  • 1 green chili (finely chopped) 
  • 1/2 teaspoon garam masala 
  • 1 teaspoon ginger (finely chopped ) 
  • 1/4 cup walnuts ( chopped) 
  • 1 tablespoon cornflour
  • 1/2 teaspoon salt 

 

To fry Kofta: 

 

  • 3 tablespoon butter 

 

To make Gravy: 

 

  • 1 tablespoon butter (also leftover butter from fried kofta 1 tablespoon)
  • 1/2 teaspoon cumin seeds. 
  • 1 onion ( paste)
  • 2 tomato (paste) 
  • 1 tablespoon ginger garlic paste
  • 10 cashews (soaked in hotter and puree) 
  • 1 teaspoon chili powder 
  • 1/2 teaspoon turmeric powder 
  • 1/2 teaspoon garam masala 
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon sugar
  • 1 teaspoon fresh cream. 

Instructions

 To make spinach kofta: 

 

  1. Bring the cottage cheese to room temperature, grate them finely using a grater and mash it crumble. Now add 3/4th cup finely chopped spinach leaves, 1 green chili,1/2 teaspoon garam masala. 1 teaspoon ginger, 1/4 cup walnuts, 1 tablespoon cornflour, and 1/2 or 1 teaspoon salt. 
  2. Mix everything to combine well, Knead the cottage cheese for 5 to 7 mins to make a soft dough-like texture. 
  3.  Shape them into a round ball, you can apply butter in your palms to make round balls without crack. 
  4.  To a shallow fry pan, add 3 tablespoon butter, once the butter has melted, gently place the kofta balls and shallow fry them till they are golden brown, or either you can deep fry them till they are a golden color. ( Please check out the below FAQS section if you’re looking for Airfryer or oven method) 

To make Gravy: 

 

To prep:   Make onion paste, tomato paste, ginger garlic paste, and cashew paste.

 To make cashew paste, soak 10 cashews in 1/4 cup of hot water for 5 minutes and puree them to a fine paste. 

 

  1.  To the same pan, add 1 tablespoon butter, add cumin seeds stir for few seconds, add onion paste, salt, and cook the onions till the color changes to a light brown color. 
  2. Add ginger garlic paste, Stir fry till the raw smell of the ginger-garlic paste leaves off. 
  3.  Add tomato puree and cook for 4 to 5 minutes. 
  4. Add cashew paste, stir and cook for 2 to 3 minutes. Then add chili powder, turmeric powder, and garam masala. Stir till the raw smell of the masala leaves off. Add 1 cup of water, stir and cook for 5 minutes. Finally, sprinkle 1/4 teaspoon sugar. Turn off the heat. 
  5. Place the kofta over the gravy and serve. 

 

 

Notes

Tips to make the best palak kofta

  1. You can either deep fry the kofta balls or slightly flatten them and shallow fry them based on your preference. If you deep fry the kofta, slide it into the hot oil, and don’t drop it so that the oil doesn’t splash. 
  2.   Add the fried kofta into the gravy just before serving, so that it remains crisp and doesn’t turn soggy and mushy. 
  3. If you want the koftas to be extra crispy, you can use a binder such as maida or cornflour. Roll the kofta ball or patty and coat it with a layer of the binder and then fry. You will get amazing kofta that is crunchy outside and soft inside.
  4. If you want the paneer to be grated very finely, allow it to freeze for about two hours before grating. You will get a finely grated paneer that is free of lumps. 
  5.   Knead the kofta balls for good 8 minutes that gives you the soft, no lumps kofta balls. 
  6.   Use freshly ground ginger garlic paste for the best flavors of the gravy. 
  7.   Saute the onion and tomato paste till they are well cooked and the raw smell disappears that one key technique to get the lovely gravy. 

Keywords: palak kofta recipe, kofta recipe, spinach kofta curry