Recipe of Any-night-of-the-week Palak Paneer kofta curry
Hello everybody, it's Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Favorite Palak Paneer kofta curry. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Palak Paneer kofta curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Palak Paneer kofta curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Palak Paneer kofta curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Palak Paneer kofta curry estimated approx 1 hour.
To get started with this recipe, we have to first prepare a few ingredients. You can have Palak Paneer kofta curry using 23 ingredients and 8 steps. Here is how you cook that.
Palak paneer kofta gravy has soft inside and crisp outside koftas dipped in a creamy onion-tomato gravy. It is best made on a special occasion or for a weekend meal. It is best served with chapathis, phulkas, naan or tandoori rotis. You can even serve it along jeera rice or ghee rice.
Ingredients and spices that need to be Make ready to make Palak Paneer kofta curry:
- 1/2 cup blanched spinach leaves, pureed
- 1/2 cup grated paneer
- 2 boiled potatoes, mashed
- 1 tbsp ginger green chilli paste
- 4 - 6 cashews, cut into pieces
- 1/2 tsp garam masala powder
- 2 - 3 tbsp corn flour
- to taste Salt
- as required Oil for deep frying
- For making the gravy
- 1 large onions chopped
- 2 medium sized tomatoes chopped
- 1 tbsp ginger garlic paste
- 1 tsp kashmiri red chilli powder
- 6-8 cashew nuts
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala powder Kasoori methi
- 1/4 cup cream
- to taste Salt
- 2 tbsp ghee
- 1 tbsp coriander leaves
Steps to make Palak Paneer kofta curry
- In a bowl add blanched spinach puree, grated paneer, mashed potatoes,corn flour, ginger green chilli paste,garam masala, cashews and salt and mix well without lumps to form a dough.
- Divide the dough to make 6 to 8 equal sized smooth balls.
Heat oil in a pan and fry the balls on medium heat until it turns golden brown. - Once golden brown transfer the dumplings to a napkin to remove excess oil and keep it aside.
- In a pan, add ghee and add chopped onions, fry until it turns translucent.
Add ginger garlic paste, cashews and fry until raw smell goes. - Add chopped tomatoes and cook them until soft.
Grind the mixture to form a smooth paste.
In the same pan add the ground paste, and let it cook in medium flame about 5min. - Adjust the consistency by adding water and once its thick add the ground spices- turmeric powder, cumin powder, red chilli powder, coriander powder and garam masala powder.
Adjust salt, crushed kasoori methi and add fresh cream to the gravy and let it boil for few minutes. - Now add the koftas gently and garnish with coriander leaves.
Serve it with any Indian breads, chapathi, rice etc. - Add the koftas into the gravy when you are ready to serve to avoid kofta getting too soft.
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