Palak Paneer Kofta Curry with No Deep Fry Kofta Balls

Shaam savera recipe | palak paneer kofta gray with detailed photo and video recipe. An excellent creamy & rich North Indian gravy recipe with palak paneer fried balls. It is a popular creamy curry with the richness of tomato and onion gravy with the crunchiness and savouriness of palak paneer kofta. It is the best side dish for any type of Indian flatbread, but it can also be an ideal choice for flavored fried or pulao rice.

Ingredients:

For Koftas:

• 1 cup chopped spinach, blanched
• 1 cup paneer (cottage cheese), grated
• 2 tbsp besan (gram flour)
• Salt to taste
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• Oil for deep frying

For Gravy:

• 1 cup tomato puree
• 1/2 cup onion, finely chopped
• 1/4 cup cashew nuts, soaked in water
• 1 tbsp ginger-garlic paste
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• 2 tbsp cream
• 2 tbsp oil

Instructions:

For Koftas:

1. Squeeze excess water from the blanched spinach and finely chop it.
2. In a bowl, mix together chopped spinach, grated paneer, besan, salt, red chili powder, and garam masala.
3. Shape the mixture into small balls, ensuring they are compact.
4. Heat oil in a pan and deep fry the koftas until golden brown. Drain on paper towels.

For Gravy:

1. Grind soaked cashews into a smooth paste.
2. Heat oil in a pan, add cumin seeds, and let them splutter. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and sauté for a minute. Add tomato puree and cook until the oil separates.
4. Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
5. Pour in the cashew paste and cook for a few minutes. Adjust the consistency with water if needed.
6. Just before serving, add cream and mix well.

Assembling:

1. Cut the koftas into halves and place them in a serving dish.
2. Pour the hot gravy over the koftas just before serving.
3. Garnish with a swirl of cream and chopped coriander.