Palak Kofta Recipe
5/5
Palak Kofta is a delicious Indian dish where soft and melt-in-your-mouth paneer and spinach koftas are served in a rich and flavorful gravy. The koftas are made with a combination of blanched spinach, grated paneer, and mashed potatoes, which are then shaped into balls and deep-fried until crispy. The creamy and aromatic gravy is prepared with a blend of onions, tomatoes, cashews, and aromatic spices. The koftas are added to the gravy just before serving, allowing them to soak up the flavors of the rich and creamy sauce. Palak Kofta is a popular vegetarian dish that is enjoyed with Indian bread like roti or naan, or with steamed rice.
INGREDIENTS
For the koftas:
- Spinach (palak), blanched and chopped: 2 cups
- Paneer (Indian cottage cheese), grated: 1 cup
- Potatoes, boiled and mashed: 2
- Besan (gram flour): 2 tablespoons
- Ginger-garlic paste: 1 teaspoon
- Green chili, finely chopped: 1
- Garam masala: 1/2 teaspoon
- Salt to taste
- Oil for frying
For the gravy:
- Onion, finely chopped: 1
- Tomato, finely chopped: 2
- Ginger-garlic paste: 1 teaspoon
- Cashews, soaked in water: 10-12
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1/2 teaspoon
- Coriander powder: 1 teaspoon
- Garam masala: 1/2 teaspoon
- Salt to taste
- Oil: 2 tablespoons
- Water: 1 cup
- Fresh cream for garnishing (optional)
- Chopped coriander leaves for garnishing
INSTRUCTIONS
- In a mixing bowl, combine the blanched and chopped spinach, grated paneer, mashed potatoes, besan, ginger-garlic paste, green chili, garam masala, and salt. Mix well until all the ingredients are evenly combined.
- Shape the mixture into small round balls (koftas) and keep them aside.
- Heat oil in a deep pan or kadai for frying the koftas.
- Deep fry the koftas in hot oil until they turn golden brown and crispy. Remove them from the oil and place them on a kitchen towel to absorb excess oil. Set the fried koftas aside.
- In a blender, add soaked cashews along with a little water and blend until you get a smooth paste. Keep the cashew paste aside.
- Heat oil in a separate pan and add chopped onions. Sauté until the onions turn golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw aroma disappears.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for a couple of minutes.
- Add the cashew paste and cook for another 2-3 minutes.
- Add water and let the gravy simmer for 5-7 minutes on medium heat.
- Once the gravy thickens and the flavors meld together, turn off the heat.
- Just before serving, place the fried koftas in the serving dish and pour the hot gravy over them.
- Garnish with fresh cream (if using) and chopped coriander leaves.
- Serve the Palak Kofta with roti, naan, or rice.
TIPS
- Blanch the spinach leaves in hot water for a minute and then immediately plunge them into cold water to retain their vibrant green color.
- Squeeze out the excess water from the blanched spinach to prevent the koftas from becoming too moist.
- Adjust the spice levels in the gravy according to your taste preferences.
- To make the dish healthier, you can bake the koftas instead of deep-frying them.
- You can also add grated carrots, grated beetroot, or other vegetables to the kofta mixture for added nutrition and flavor.
- For a creamier gravy, you can add a little fresh cream or cashew cream to the sauce.
- Garnish the Palak Kofta with chopped coriander leaves and serve it hot for the best taste and texture.
NUTRITION VALUE
- Calories: Approximately 250-300 calories
- Carbohydrates: Approximately 25-30 grams
- Protein: Approximately 10-12 grams
- Fat: Approximately 12-15 grams
- Fiber: Approximately 4-6 grams
