Spinach Paneer Kofta Curry Recipe

This delectable Spinach Paneer Kofta Curry is a classic North Indian dish that brings together the goodness of spinach (palak), paneer (cottage cheese), and an aromatic, spiced gravy. This dish is not only incredibly flavorful but also packed with protein, making it perfect for a high-protein vegetarian meal. The koftas are made from a blend of crumbled paneer and chopped spinach, which are then stuffed into crisp, golden-fried or baked balls, served in a rich, creamy curry sauce. It pairs wonderfully with whole wheat naan, jeera rice, or any other flatbread of your choice.

Ingredients

Prep Time

• 30 minutes

Cook Time

• 70 minutes

Total Time

• 100 minutes

Servings

• 4 servings

Cuisine

• North Indian

Course

• Lunch

Diet

• High Protein Vegetarian

Method for Koftas:

1. Prepare Spinach: Heat 1 teaspoon of oil in a pan over medium heat. Add the chopped spinach and sauté on high heat until it softens and most of the moisture evaporates. This should take about 3-4 minutes. Once done, turn off the heat and allow the spinach to cool completely.

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2. Combine Spinach and Gram Flour: Once the spinach has cooled, transfer it to a mixing bowl and add gram flour (besan) and salt to taste. Mix everything thoroughly until you get a consistent dough-like mixture. Divide the mixture into 8 equal portions.

3. Prepare Paneer Mixture: In a separate bowl, combine the crumbled paneer with cumin powder and salt. Divide the paneer mixture into 8 equal balls and set them aside.

4. Shape the Koftas: Take one portion of the spinach mixture and flatten it on your palm. Place a paneer ball in the center and gently enclose it with the spinach mixture. Carefully shape it into a smooth ball (kofta). If you find the spinach mixture difficult to handle or it doesn’t completely cover the paneer, simply patch the spinach around the paneer ball to seal it.

5. Coat with Bread Crumbs: Roll each spinach-paneer ball in whole wheat breadcrumbs, ensuring they are evenly coated. This gives them a nice crunch when fried or baked.

6. Cook the Koftas:

   • Oven Method: Preheat your oven to 200°C (390°F). Arrange the kofta balls on a greased baking sheet and lightly brush them with oil. Bake for 20-25 minutes or until the koftas turn golden brown. Once done, remove from the oven and set aside.
   • Kuzhipaniyaram Pan Method: Heat a Kuzhipaniyaram (Appe) pan or any non-stick pan with cavities. Drizzle a little oil into each cavity and place the koftas in the pan. Cook the koftas on medium heat, flipping them occasionally, until golden brown on all sides.

Method for Spinach Kofta Curry:

1. Prepare the Gravy: Heat 1 tablespoon of oil in a heavy-bottomed pan over medium heat. Add the grated ginger and sauté for about 30 seconds until fragrant.

2. Add Spices and Tomatoes: Stir in the tomato puree, turmeric powder, cardamom powder, garam masala powder, salt, and red chili powder. Bring the mixture to a boil and then lower the heat. Let it simmer for 3-4 minutes until the tomatoes are cooked through and the oil starts to separate from the gravy.

3. Add Cream and Kasuri Methi: Add the fresh cream and honey to the pan, stirring well. Next, sprinkle the dried fenugreek leaves (kasuri methi) into the curry for a burst of flavor. Let the curry simmer for another minute or so.

4. Add Koftas to the Gravy: Gently add the prepared koftas into the simmering curry. Cover the pan and let the koftas absorb the curry flavors by simmering for 5-7 minutes. If needed, add a little water to adjust the consistency of the curry to your liking. Taste and adjust the salt and spice levels.

5. Garnish and Serve: Once the koftas are well-coated with the curry, garnish the dish with fresh cilantro or more kasuri methi if desired. Serve hot with whole wheat naan, jeera rice, or any other Indian bread of your choice.

Tips for a Perfect Spinach Paneer Kofta Curry:

• Kofta Texture: If you find the spinach mixture too wet to handle, add a bit more gram flour (besan) to help bind the ingredients together.
• Baking Option: For a healthier option, bake the koftas instead of frying them. Baking still gives them a nice crispy texture without excess oil.
• Paneer: Fresh, homemade paneer works best for this recipe, as it has a soft and moist texture that blends perfectly with the spinach.
• Flavor Variations: You can add a pinch of asafoetida (hing) to the gravy for an extra layer of flavor, or include a few fresh green chilies for a bit of heat in the curry.

Nutritional Information (per serving):

This Spinach Paneer Kofta Curry is a wholesome, protein-packed dish that combines the richness of paneer with the nutritional benefits of spinach. The tender, flavorful koftas soak up the spiced gravy, making each bite an indulgent experience. Whether you’re preparing it for a special occasion or as part of a regular weeknight meal, this recipe is sure to be a hit with family and friends. Enjoy it with your favorite bread or rice for a complete, satisfying meal.