Palak Paneer Kofta Curry

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 200 grams grated paneer, 1 cup finely chopped spinach, 1 finely chopped green chili, 1 teaspoon grated ginger, 0.5 teaspoon cumin powder, 0.5 teaspoon garam masala, 2 tablespoons besan, and 0.5 teaspoon salt, mixing well to form a cohesive dough.

2. 2

   Divide the mixture into 12-15 equal portions and gently roll each portion into small, smooth balls, ensuring there are no cracks.

3. 3

   Heat 2 cups of oil in a deep pan over medium heat to 350°F (175°C), then carefully deep fry the paneer and spinach koftas in batches until they are golden brown and cooked through, about 3-4 minutes per batch, and then drain them on paper towels.

4. 4

   For the gravy, heat 2 tablespoons of oil in a separate large pot over medium heat, add 1 large finely chopped onion and sauté until golden brown, then add 1 tablespoon ginger-garlic paste and cook for 1 minute until fragrant.

5. 5

   Stir in 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, 1 teaspoon cumin powder, and 0.75 teaspoon garam masala, cooking for 30 seconds until aromatic, then add 2 medium pureed tomatoes and 1 teaspoon salt and simmer for 5-7 minutes until the oil separates.

6. 6

   Grind the soaked 10-12 cashews with a little water to a smooth paste, then add this cashew paste and 0.75 cup water to the tomato mixture, bringing it to a gentle boil and cooking for 5 minutes, ensuring the gravy thickens slightly.

7. 7

   Gently add the fried koftas to the simmering gravy, then incorporate 0.25 cup fresh cream and 1 teaspoon crushed kasuri methi, stirring carefully to coat the koftas without breaking them.

8. 8

   Simmer the curry for an additional 5 minutes on low heat, allowing the flavors to meld, and serve hot with naan or rice.