Paneer Palak Kofta Recipe
If you’re a fan of delicious vegetarian dishes, then Paneer Palak Kofta is sure to become a new favorite in your kitchen. Combining the rich, creamy texture of paneer with the nutritious goodness of spinach, these delectable koftas are perfect for any meal. They are not only packed with flavor but also incredibly satisfying. Let’s dive into this delightful recipe that I discovered on Seattle Guru, and I’m thrilled to share it with you!
Description
Yummy Veggie Koftas! This recipe celebrates the goodness of spinach and paneer, bringing them together in a way that is simply irresistible. While some may opt for tofu or cottage cheese as alternatives, I highly recommend making your own paneer with milk and lemon juice—it’s straightforward and adds a personal touch to your dish. Trust me, it’s totally worth it!
Recipe Details
- Preparation Time: 25 minutes
- Cooking Time: 10 minutes
- Total Time: 35 minutes
- Servings: 4
- Category: Vegetable
- Cuisine: Asian
- Keywords: Asian, < 60 Mins
Ingredients
Here’s what you will need to make this scrumptious Paneer Palak Kofta:
| Ingredient | Quantity |
|---|---|
| Spinach | 600 g |
| Paneer | 125 g |
| Garlic | 1/2 tbsp |
| Green chilies | 2 |
| Cornflour | 3 tbsp |
| Salt | to taste |
| Garam masala | 1 tsp |
| Tomato puree | 400 g |
| Ginger paste | 1 tbsp |
| Garlic paste | 1 tbsp |
| Red chili powder | 1 tsp |
| Green chili | 1 (finely chopped) |
| Kasuri methi | 1 tbsp |
| Butter | 100 g |
| Garam masala | 1/2 tsp |
| Powdered sugar | 50 g |
| Honey | 1/2 tbsp |
| Salt | to taste |
Nutritional Information
To help you keep track of your dietary intake, here’s the nutritional breakdown per serving:
| Nutritional Component | Amount |
|---|---|
| Calories | 477.7 |
| Total Fat | 42.7 g |
| Saturated Fat | 26.1 g |
| Cholesterol | 143.2 mg |
| Sodium | 301.2 mg |
| Total Carbohydrates | 21.7 g |
| Dietary Fiber | 6.2 g |
| Sugars | 7.1 g |
| Protein | 8.4 g |
Instructions
Follow these detailed steps to create your Paneer Palak Kofta:
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Prep the Spinach: Start by thoroughly washing the spinach in plenty of running water to eliminate any dirt, soil, or impurities that may be clinging to the leaves.
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Blanch the Spinach: Bring a pot of water to a rolling boil, then add the cleaned spinach. Blanch it for just a couple of minutes until it wilts. Once done, immediately transfer the spinach to a bowl of ice-cold water to refresh it and retain its vibrant green color.
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Chop the Spinach: After the spinach has cooled, drain it and chop it finely. Set the chopped spinach aside while you prepare the other ingredients.
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Prepare the Kofta Mixture: In a mixing bowl, combine the chopped spinach with green chilies, salt, minced garlic, and cornflour. Mix the ingredients well to ensure everything is evenly distributed.
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Form Kofta Balls: Divide the spinach mixture into 12 equal portions.
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Prepare the Paneer: Grate the paneer and mix it with salt in another bowl. Mash it well to ensure it’s smooth. Divide this mixture into 12 small balls, just like you did with the spinach.
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Stuff the Kofta: Take one portion of the spinach mixture, flatten it on the palm of your hand, and place a paneer ball in the center. Carefully fold the spinach around the paneer and shape it into a ball. Repeat this process for all the portions.
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Fry the Koftas: Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop in the koftas and fry them until they turn golden brown and crispy, which should take about 5 minutes. Once done, remove them and place them on a paper towel to absorb any excess oil.
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Make the Gravy: In a separate pan, melt butter over medium heat. Add whole garam masala and let it crackle. Next, add ginger paste, garlic paste, and chopped green chilies, cooking for about 2 minutes until fragrant.
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Create the Sauce: Stir in the tomato puree along with red chili powder, garam masala powder, and salt. Add one cup of water to the mixture, bring it to a boil, then reduce the heat and let it simmer for about 10 minutes.
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Finish the Sauce: Add sugar or honey (or both) and kasuri methi to the gravy. Stir in fresh cream, mixing well to create a rich and creamy texture.
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Serve the Dish: To serve, cut the koftas in half and place them on top of the makhani gravy. Ensure that you do not boil the koftas in the gravy, as they might become too soft. Instead, let them soak in the flavor just before serving.
Enjoy Your Meal!
Paneer Palak Kofta is best enjoyed hot, paired with warm naan or steamed rice. Each bite offers a wonderful combination of flavors and textures that will leave you craving more. Perfect for gatherings or a cozy family dinner, this dish is sure to impress everyone at your table. Enjoy cooking and savoring this delightful vegetarian recipe!
This recipe is crafted to celebrate the deliciousness of traditional Indian cuisine, providing you with a satisfying dish that is both nutritious and indulgent. Whether you’re preparing a meal for yourself or entertaining guests, Paneer Palak Kofta is a beautiful representation of flavor and culture on your plate.
