Palak Kofta Curry

Ingredients

• For the koftas: For the koftas:
• 2 cups (200g) spinach, finely chopped 2 cups (200g) spinach, finely chopped
• 1 cup (100g) gram flour 1 cup (100g) gram flour
• 1 cup (100g) paneer, grated 1 cup (100g) paneer, grated
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying
• For the curry sauce: For the curry sauce:
• 2 tablespoons oil 2 tablespoons oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 tablespoons cashew paste 2 tablespoons cashew paste
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• 1 cup (240ml) water 1 cup (240ml) water
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 12g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the finely chopped spinach, gram flour, grated paneer, ginger paste, garlic paste, cumin powder, coriander powder, red chili powder, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small round dumplings, about the size of golf balls.
3. 3.
   Heat oil in a deep pan or kadai over medium heat. Once the oil is hot, carefully drop the spinach dumplings into the oil and fry until golden brown. Remove the koftas from the oil and set them aside on a paper towel-lined plate to drain excess oil.
4. 4.
   In a separate pan, heat 2 tablespoons of oil over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
5. 5.
   Add the ginger paste and garlic paste to the pan and cook for a minute until the raw aroma disappears.
6. 6.
   Add the tomato puree and cook until the oil starts to separate from the mixture.
7. 7.
   Stir in the cashew paste, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Cook for a couple of minutes to allow the spices to release their flavors.
8. 8.
   Pour in the water and bring the curry sauce to a gentle simmer. Let it cook for about 5 minutes to allow the flavors to meld together.
9. 9.
   Stir in the heavy cream and simmer for an additional 2 minutes.
10. 10.
    Gently add the fried spinach dumplings to the curry sauce and simmer for another 2-3 minutes, allowing the koftas to absorb the flavors of the sauce.
11. 11.
    Garnish with fresh cilantro and serve hot with steamed rice or Indian breads.

Treat your ingredients with care...

• Spinach — Make sure to finely chop the spinach to ensure a smooth texture in the koftas.
• Paneer — Grate the paneer using a fine grater to incorporate it evenly into the kofta mixture.
• Cashew paste — Soak the cashews in warm water for 15 minutes before blending them into a smooth paste.

Tips & Tricks

• To make the koftas extra flavorful, you can add a pinch of garam masala or dried fenugreek leaves to the spinach mixture.
• If you prefer a spicier curry, increase the amount of red chili powder or add a finely chopped green chili to the curry sauce.
• For a healthier version, you can bake the koftas instead of deep-frying them. Simply place the shaped koftas on a baking sheet lined with parchment paper and bake at 180°C (350°F) for 20-25 minutes, or until golden brown.

Serving advice

Serve the Palak Kofta Curry hot with steamed rice or Indian breads like naan or roti. Garnish with fresh cilantro for added freshness and color.

Presentation advice

When serving, arrange the spinach dumplings in the center of the plate and pour the creamy curry sauce around them. Garnish with a sprig of fresh cilantro for an elegant touch.