Palak Paneer Kofta (Cottage cheese koftas in spinach curry)

Palak Paneer Kofta (Cottage cheese koftas in spinach curry)

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Servings: 4
Calories: 375


  • 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


  • 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
Dishes Curries
Cuisine Indian
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