Palak Paneer Kofta Curry

Palak Paneer Kofta Curry is delicious rich nutty paneer and palak balls simmered in spicy creamy cashew tomato gravy. Palak and paneer are die-hard combo since ages. Be it in any form, both when mingle with each other the outcome is an ecstasy. Every home has variant for palak paneer kofta, some of them make it in a form of Shaam-Savera where paneer is stuffed in spinach mixture and added to the gravy, few of them make paneer koftas and slide it in spinach gravy. There is no hard-n-fast rule that it has to be made in the same way in every kitchen. Here, I have mixed both of them along with nuts and spices to make palak paneer koftas, fried it, and it was dressed with cashew tomato gravy. Spicy Palak Paneer Koftas are to die for, they just melt in mouth giving you silky, nutty and spicy kick to your palate. They tastes best when served with hot nan, parathas, kulcha, phulkas or even pulao and rice. So, what do you say ladies, your weekend special menu is ready with this yummy Palak paneer Koftas, isn’t it?? Do, try, and I am sure you all will love it.

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Palak paneer recipe

Palak Paneer Kofta Curry

Ingredients:-

For Koftas:

250 gms, paneer, grated

2 cups, palak (spinach), very finely chopped

1 tsp, ginger, grated

1 tsp, green chilli, finely chopped

1 tsp, garam masala powder

½ cup, besan, roasted

2 tbsp, cashew nuts, coarsely chopped

2 tbsp, almonds, coarsely chopped

2 tbsp, raisins

Salt to taste

Oil for frying koftas

For Curry:

2 medium onions, roughly chopped

2 tbsp, cashew nut

1 cup, tomato puree(I have use my home made one)

1 tsp, garam masala powder

1½ tsp, Kashmiri chili powder

1 green chili, finely chopped

1½ tsp, coriander powder

½ tsp, cumin powder

½ tsp, turmeric powder

1 cinnamon stick

1 bay leaf

3 green cardamoms

3 to 4 cloves

1/3 cup spinach, very finely chopped

1 tsp, sugar

Salt to taste

2 tbsp, cream

3 tbsp, ghee

1 tbsp, butter

Palak Paneer Kofta Curry

Method:-

For Koftas:

In a large bowl, combine all the ingredients mentioned for the Koftas.

Divide the mixture and form lemon sized koftas.

Heat enough oil in a deep pan.

Once the oil is hot, gently slide in the koftas and fry them on medium high heat until brown and crisp.

Take them out and drain on to an absorbent paper.

Keep them aside.

For Curry:

In a pan, heat butter.

Add onions, fry for few seconds.  Add cashew nuts and fry until the onions get translucent and raw smell goes off.

Take it off the heat and cool it completely.

Grind it to a fine paste.

In another heavy bottom pan, heat ghee.

Add cinnamon, bay leaf, cardamoms and cloves. Fry for few seconds.

Add onion cashew nut paste, green chillies and fry for few seconds.

Add tomato puree and saute on high heat for 3 to 4 minutes.

Add in coriander powder, turmeric powder, cumin powder, Kashmiri chili powder and mix well.

Add salt, cook for few minutes until the masalas are cooked well and releases fat.

Add warm water depending upon the thickness of the curry you prefer.

Bring it to a boil, simmer the curry for 3 to 4 minutes.

Add garam masala powder, chopped spinach, sugar, cream and mix.  Cook for another minute.

Gently slide in the koftas and cook for another minute.

Palak paneer kofta curry is ready to be served.

Dish out and garnish with some cream and serve hot with naan, parathas or pulao of your choice.