Palak Paneer Kofta (Cottage cheese koftas in spinach curry)
Ingredients
- 1.1 lb Cottage cheese paneer, mashed
- 9 oz Potatoes boiled, mashed
- 3 1/2 tbsp Cornflour
- Salt to taste
- 1/2 tsp White pepper safed mirch powder
- Vegetable oil for frying
for the gravy:
- 2.2 lb Spinach palak
- 3 1/2 tbsp Vegetable oil
- 1 tsp Garlic lasan, chopped
- 3 1/2 floz Tomato puree
- 1/2 tsp Red chilli powder
- 1/2 tsp Turmeric haldi powder
- 1/2 tsp Coriander dhaniya powder
- Salt to taste
- 16 floz Water
- 1/2 tsp Garam masala
Instructions
- For the koftas, mix together all the ingredients. Divide this mixture into 16 even-sized balls.
- Heat the oil in a wok (kadhai); deep-fry the koftas, a few at a time, until golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
- For the gravy, boil the spinach and when cool, blend to a puree.
- Heat the oil in a wok; add the garlic and spinach puree; cook for about 2 - 3 minutes. Stir in the tomato puree and mix well.
- Add the red chilli powder, turmeric powder, coriander powder, and salt. Cook for 4 - 5 minutes. Pour in the water and bring the mixture to the boil. Stir in the koftas, reduce heat and let the mixture simmer for 5-7 minutes. Stir in the garam masala and cook till the curry has reduced to half. Remove from heat. 6. Carefully remove the koftas with a spoon and place them on a serving dish. Pour the curry on top and serve hot with any Indian bread.
Calories: 375 kcal
Carbohydrates: 34 g
Protein: 23 g
Fat: 18g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 21 mg
Sodium: 673 mg
Potassium: 1919 mg
Fiber: 8 g
Sugar: 6 g
Vitamin A: 23776 IU
Vitamin C: 86 mg
Calcium: 370 mg
Iron: 8 mg