In this Paneer Palak Kofta Curry, soft palak koftas are simmered in a creamy gravy made with a base of onion and tomato. It is an exciting twist on the authentic palak paneer. Perfect for dinner parties or special occasions.
Note – This recipe was first published in September, 2010. The post has now been updated with more helpful content – the recipe remains the same.
Paneer palak kofta can be described as Indian cheese spinach dumplings. These kofta are served with a creamy tomato sauce. It is an exotic gravy-based dish!
It isn’t a particularly spicy gravy but rather creamy and lightly sweet, similar to shahi paneer .
I have air fried the palak paneer kofta but you can easily deep fry them.
It takes inspiration from malai kofta .
Paneer Spinach Kofta Curry Ingredients
For the kofta ingredients
Spinach (Palak) – finely chopped
Paneer – I used homemade paneer but you can also crumbly shop bought paneer
Boiled potatoes – works as a binder
Green chillies – finely chopped or crushed.
Gram flour aka chickpea flour
Salt to taste
For the gravy
Onion – I used a white onion
Garlic – fresh garlic cloves
Ginger – peeled
Plum tomatoes crushed or use tomato puree
Spice powders: red chilli powder, turmeric powder, ground cumin coriander powder, garam masala powder. Optionally add cardamom powder, black pepper powder and mace powder.
Whole spices: optional but add wonderful depth of flavour – cumin seeds, cloves, cinnamon, bay leaves
Kasoori methi aka kasuri methi or dried fenugreek to give restaurant style flavours
Milk – whole milk to make the gravy creamy and rich. Alternatively, use fresh cream or cashew nut paste.
Sugar – to reduce the sharpness from the tomatoes
Salt to taste
Oil
Garnishing
coriander leaves (cilantro)
How to cook the paneer spinach kofta balls
In a large plate, add the mashed boiled potato, crumbled paneer, finely chopped spinach, gram flour, crushed green chilies and salt.
Using your hands to incorporate everything well.
Roll the kofta mixture into small equal sized round balls.
You now have different cooking options.
I have air fried the kofta to reduce the amount of oil used. To air fry – line the basket with kitchen foil and brush oil over the foil generously. Place the kofta in the basket with enough space apart. Brush the koftas with oil
Air fry for 10 – 15 minutes at 200C or 400F or until golden brown.
You can also use a paniyaram pan (aka appe pan) if you have it. Place the small balls into the rounds of the pan on low flame and gently rotate until you achieve a crispy outer layer
The traditional method is to of course deep fry the kofta.
You can also shallow fry them in a frying pan with oil.
How to make Palak Kofta Recipe
To make the gravy
In a pan, boil onions and garlic until soft. Crush in a blender with ginger.
In the same pan, drain the water, wipe dry and heat oil.
Add in whole spices – bay leaf, cumin seeds, cinnamon and cloves.
As they sizzle, add in the crushed onion and garlic mixture.
Saute until the mixture reduces and oil sarts to leave the sides.
Add in the tomato puree and add the spice powders. Also add in black pepper powder, cardamom powder and mace powder.
Add half cup water and allow the gravy to cook. Once cooked, add in milk and sugar.
Simmer for 2-3 minutes, add the kofta to the curry just before serving.
Serving Suggestion
Serve this Palak Paneer Kofta Curry with Indian breads and rice for a complete meal.
Breads such as Coriander and Garlic Naan or Soft Gujarati rotlis go best.
Rice dishes such as jeera rice or takeaway style pilau rice go great.
Make it a complete meal with Sultani Dal .
Go for sides such as poppadoms , kachumber or cucumber raita .
It is also luxurious enough to be served as part of a Diwali Dinner Party Menu
It is important to note that the kofta should be added to the gravy just prior to serving to prevent them breaking apart.
Storage
Store leftovers in an airtight container. If possible, store the kofta separately from the gravy to prevent the kofta from becoming too soggy.
Other Paneer Curries
Paneer Jalfrezi
Matar Paneer – punjabi style
Panch Phoran Paneer
Niramish Paneer
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Paneer Palak Kofta Curry
Ingredients
For Kofta
- ½ cup spinach Palak finely chopped
- ¾ cup paneer
- ½ cup boiled potatoes peeled and mashed
- 2 tablspoon gram flour dry roasted
- 1 tablsespoon green chili crushed
- salt
- 1 tablespoon oil
Gravy
- 1 large onion white
- 5 cloves garlic
- 1 tablespoon ginger
- 1 cup tomato puree
- 1 tablespoon whole spices cumin seeds, cloves, cinnamon, cardamom and bay leaf
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 tablespoon cumin powder and coriander powder
- ¼ teaspoon garam masala optional
- 1 tablespoon dried fenugreek leaves kasoori methi
- ½ cup milk
- 1 teaspoon sugar
- 3 tablespoon oil
- salt
- 1 teaspoon lemon juice optional
Garnish – optional
- 1 tablespoon coriander
- 1 tablespoon cream
Instructions
Paneer spinach kofta balls
- In a large plate, add the mashed boiled potato, crumbled paneer, finely chopped spinach, gram flour, crushed green chilies and salt.
- Using your hands to incorporate everything well.
- Roll the kofta mixture into small equal sized round balls.
- You now have different cooking options.
- I have air fried the kofta to reduce the amount of oil used.
- To air fry – line the basket with kitchen foil and brush oil over the foil generously.
- Place the kofta in the absket with enough spce apart. Brush the koftas with oil.
- Air fry for 10 – 15 minutes at 200C or 400F or until golden brown.
- You can also use a paniyaram pan (aka appe pan) if you have it. Place the small balls into the rounds of the pan on low flame and gently rotate until you achieve a crispy outer layer
- The traditional method is to of course deep fry the kofta.
- You can also shallow fry them in a frying pan with oil
How to make Palak Kofta Recipe
- In a pan, boil onions and garlic until soft. Crush in a blender with ginger.
- In the same pan, drain the water, wipe dry and heat oil.
- Add in whole spices – bay leaf, cumin seeds, cinnamon and cloves.
- As they sizzle, add in the crushed onion and garlic mixture.
- Saute until the mixture reduces and oil sarts to leave the sides.
- Add in the tomato puree and add the spice powders. Also add in black pepper powder, cardamom powder and mace powder.
- Add water adn allow the gravy to cook. Once cooked, add in milk and sugar.
- Add the kofta to the curry just before serving
Video
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Paneer Palak Kofta Curry
Ingredients
For Kofta
- ½ cup spinach Palak finely chopped
- ¾ cup paneer
- ½ cup boiled potatoes peeled and mashed
- 2 tablspoon gram flour dry roasted
- 1 tablsespoon green chili crushed
- salt
- 1 tablespoon oil
Gravy
- 1 large onion white
- 5 cloves garlic
- 1 tablespoon ginger
- 1 cup tomato puree
- 1 tablespoon whole spices cumin seeds, cloves, cinnamon, cardamom and bay leaf
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 tablespoon cumin powder and coriander powder
- ¼ teaspoon garam masala optional
- 1 tablespoon dried fenugreek leaves kasoori methi
- ½ cup milk
- 1 teaspoon sugar
- 3 tablespoon oil
- salt
- 1 teaspoon lemon juice optional
Garnish - optional
- 1 tablespoon coriander
- 1 tablespoon cream
Instructions
Paneer spinach kofta balls
- In a large plate, add the mashed boiled potato, crumbled paneer, finely chopped spinach, gram flour, crushed green chilies and salt.
- Using your hands to incorporate everything well.
- Roll the kofta mixture into small equal sized round balls.
- You now have different cooking options.
- I have air fried the kofta to reduce the amount of oil used.
- To air fry - line the basket with kitchen foil and brush oil over the foil generously.
- Place the kofta in the absket with enough spce apart. Brush the koftas with oil.
- Air fry for 10 - 15 minutes at 200C or 400F or until golden brown.
- You can also use a paniyaram pan (aka appe pan) if you have it. Place the small balls into the rounds of the pan on low flame and gently rotate until you achieve a crispy outer layer
- The traditional method is to of course deep fry the kofta.
- You can also shallow fry them in a frying pan with oil
How to make Palak Kofta Recipe
- In a pan, boil onions and garlic until soft. Crush in a blender with ginger.
- In the same pan, drain the water, wipe dry and heat oil.
- Add in whole spices - bay leaf, cumin seeds, cinnamon and cloves.
- As they sizzle, add in the crushed onion and garlic mixture.
- Saute until the mixture reduces and oil sarts to leave the sides.
- Add in the tomato puree and add the spice powders. Also add in black pepper powder, cardamom powder and mace powder.
- Add water adn allow the gravy to cook. Once cooked, add in milk and sugar.
- Add the kofta to the curry just before serving
Video
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Badam Katli is the sister of Kaju Katli . It is an Indian sweet made with almonds and is also known as almond thins. This vegan katli is made dairy-free by using coconut oil instead of ghee and plant-based milk.
Perfect for special occasions and Indian festivals.
Badam katli, also known as almond katli, is a popular Indian sweet delicacy made from finely ground almonds, sugar, and ghee.
The almonds are typically soaked, peeled, and then ground with milk into a smooth paste, which is mixed with sugar to form a soft dough. I prefer to use almond flour because it is readily available and the recipe is much quicker.
This dough is rolled out and cut into diamond-shaped pieces. Badam katli is characterized by its rich almond flavour, similar to marzipan. It has a melt-in-the-mouth texture, and is often adorned with silver or gold leaf.
It is much loved treat during festive occasions such as Diwali, and celebrations in Indian households.
You can also make Mango Katli with Almond Flour , Peanut Katli , stuffed Badam Gulkand Katli , No sugar Badam Katli and Instant Pot Kaju Katli too!
Vegan Badam Kesar Katli Ingredients
Almond meal or ground almond
Sugar – check that your sugar is vegan. White sugar works best.
Saffron threads – you need a big pinch to give beautiful gold colours to the katli.
Almond milk – any other plant based milk works but remember that it can have an impact on the flavour
Coconut oil – or any other flavourless oil
Edible silver leaf or gold edible foil aka varq for garnishing
Optional – cardamom powder – if using, only use a small amount as it can show flecks in the katli
How to make almond meal at home
Start by soaking the almonds in water overnight or for at least 6-8 hours.
Once soaked, drain the water and peel the softened almonds. You can pinch the almonds, and the skin will slide off.
Take the peeled almonds and blend them into a fine paste using a grinder. You can add a small amount of water to facilitate the blending process, but be cautious not to make it too watery.
How to make Kesar Badam Katli
Soak saffron in lukewarm almond milk.
To a pan, add the sugar and water and bring to a boil. At this point, add in the saffron milk.
Stir in the almond flour and cook on medium to low flame until the mixture has thickened.
To check the right consistency, take a very small pinch of mixture in your hand and see if you are able to shape a little ball with your fingers.
If it does remove pan straight away from the heat. If not continue to cook further until it does.
On the rolling board place a greaseproof paper and put the mixture on it.
Knead the dough for 3-4 minutes till become less grainy, glossy and smooth.
Now place another paper, sandwiching the mixture between two paper.
Roll out with rolling pin into 1/4 inch thick sheet, stick the silver foil and press gently and cut diamond shape pieces with cookie or pizza cutter.
Storage
Let it cool completely and store in a airtight container.
It can stay fresh at room temperature up to 6-7 days.
Other Indian Mithai Sweets
Instant Kalakand – made with only 2 ingredients
Milk Burfi Recipe – classic recipe
Penda Recipe with Kesar and Mawa
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Vegan Kesar Badam Katli
Equipment
- heavy bottomed pan
- Parchment paper
- Spatula
- Sharp knife or pizza wheel
Ingredients
- 3 ½ cup almond flour
- ¾ cup almond milk
- 1 ½ cup sugar
- ¾ cup water 3/4 cup
- 2 tablespoon coconut oil
- Big pinch saffron strands
Garnish
- edible silver or gold leaf optional
- pistachio sliveres
Instructions
- Soak saffron in lukewarm almond milk.
- To a pan, add the sugar and water and bring to a boil. At this point, add in the saffron milk.
- Stir in the almond flavour and cook on medium to low flame until the mixture has thickened.
- To check the right consistency, take a very small pinch of mixture in your hand and see if you are able to shape a little ball with your fingers.
- If it does remove pan straight away from the heat. If not continue to cook further until it does.
- On the rolling board place a greaseproof paper and put the mixture on it.
- Knead the dough for 3-4 minutes till become less grainy, glossy and smooth.
- Now place another paper, sandwiching the mixture between two paper.
- Roll out with rolling pin into 1/4 inch thick sheet, stick the silver foil and press gently and cut diamond shape pieces with cookie or pizza cutter.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published in October, 2016. The post has now been updated with more helpful content – the recipe remains the same.
