Palak Paneer Kofta Curry

Ingredients & Substitutes

Instructions

1. 1

   Combine 200 grams grated paneer, 1 cup blanched and finely chopped spinach, 1 medium boiled and mashed potato, 1 finely chopped green chili, 1 teaspoon ginger-garlic paste, 0.5 teaspoon cumin powder, 0.5 teaspoon coriander powder, 0.25 teaspoon garam masala, 2 tablespoons besan, and 0.5 teaspoon salt in a large bowl, then mix well and form small, uniform balls.

2. 2

   Heat 2 cups of oil in a deep pan over medium heat, then carefully deep fry the prepared kofta balls in batches until they are golden brown and cooked through, approximately 4-5 minutes per batch.

3. 3

   In another pan, heat 2 tablespoons of oil over medium heat, then add 1 large finely chopped onion and sauté until it turns golden brown, about 5-7 minutes.

4. 4

   Add 1 tablespoon ginger-garlic paste and 1 slit green chili to the pan and cook for 1 minute until fragrant, then stir in 2 medium tomato pureed and cook until the oil separates, approximately 8-10 minutes.

5. 5

   Mix in 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, 1 teaspoon cumin powder, 0.5 teaspoon garam masala, and 1 teaspoon salt, then cook for 2-3 minutes, adding a splash of water if needed to prevent burning.

6. 6

   Pour in 1 cup of water and bring the gravy to a simmer, then add 1 teaspoon kasuri methi and 0.25 cup fresh cream, stirring gently and cooking for another 5 minutes until the gravy thickens slightly.

7. 7

   Gently place the fried kofta balls into the simmering gravy and cook for 5-7 minutes, allowing them to absorb the flavors.

8. 8

   Garnish the Palak Paneer Kofta Curry with 2 tablespoons of fresh chopped coriander before serving hot with naan or rice.