Shahi Palak Paneer Kofta Curry | Fried Spinach & Cottage Cheese Dumplings in Nuts-Tomato Based Gravy

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Winters are here and vegetable markets are teeming with greens such as spinach (palak), fenugreek (methi), mustard (sarso) and lamb's quarter (bathua). One can also find choliya (fresh green chickpeas) and sehjan ke phool (drumstick flowers) in abundance....and come January, my sabzi wala bhaiya would also get me "kachnaar ke phool" for which I eagerly await every year to make "Kachnaar aur Choliye" ki sabzi.... Oh My God, I am so excited even with a thought of this delectable sabzi, the recipe of which has been running in my Mum's family since ages....oh !! are you too excited to learn this secret recipe?? don't worry friends, wait for some time and I'll definitely be here with this secret and exotic recipe, but before that, let me share with you another beautiful recipe which makes use of our eternal winter favorites...paneer and palak. Now, it's not a usual palak-paneer recipe but, a twist to it in the form of koftas or fried dumplings that are dunked into a shahi nuts and tomato based gravy. Without wasting any time further, let's start with the ingredients and method.       

Shahi Palak Paneer Kofta Curry

Ingredients

Paneer (cottage cheese, grated) - 1 cup
Palak (spinach, washed and finely chopped) - 2 cups
Besan (gram flour) - 4 tbsp
Green chilies - 2
Ginger - 2 inch
Cashews - 1 tbsp
Almonds - 1 tbsp
Raisins - 10 to 15
Magaz (dried melon seeds) - 1 tbsp
Onion (medium size, roughly chopped) - 1
Tomatoes (medium size, pureed) - 3
Salt - as per taste
Turmeric powder - 1/2 tsp
Red chili powder - 2 tsp
Coriander powder - 2 tsp
Honey - 1 to 2 tsp
Cumin seeds - 1 tsp
Black pepper corns - 3 to 4
Bay leaf - 1
Kasoori Methi - 1 tsp
Garam masala powder - 1 tsp
Oil - 2 tbsp + for frying koftas

Shahi Palak Paneer Kofta Curry

Method

1. In a saucepan, add some water and add in chopped onions, cashews, almonds and dried melon seeds. Let them boil until all the nuts get a little soft. Once its boiled and cooled, make a smooth paste and keep aside.
2. Meanwhile, make a paste of green chilies and ginger. Set aside.
3. Next, in a bowl, mix in grated paneer, palak, ginger-chili paste, little salt, red chili powder, coriander powder and besan. Mix well such that it comes together as a dough.
4. Make small portions of the dough and flatten them out between your palms.
5. Place one-two raisins in the center of each flattened portion and seal by gathering all the sides like we stuff the kachori. Shape the koftas the way you like and keep aside.
6. Now heat oil in a wok on high flame. Once the oil is hot enough, set the flame to medium and slide the koftas one by one.
7. Fry them till they turn golden from all the sides. Dish them out on a paper towel and set aside.
8. Now, prepare the gravy. In a wok, add some oil. Once it is heated, add cumin seeds, bay leaf and pepper corns.
9. As the whole spices become fragrant, add in chopped ginger and saute for a while.
10. Next add in salt and spice powders. Cook them for a minute after which add the onions and nuts paste.
11. Cook it by stirring continuously. Once you see the oil separating, add the tomato puree and put the lid on.
12. Let it cook on medium-low flame for 8 to 10 minutes after which you will again see the oil floating on top. Add a cup of water and again let cook covered with lid for 10 minutes. Note that water can be adjusted according to the thickness of gravy you prefer.
13. Gravy should be done; complete it by mixing in honey and sprinkling some garam masala powder and kasoori methi.
14. Since the koftas are slightly delicate, it is best to add them in the gravy only 10-15 minutes before serving. They go well with parathas, naans and even rice. Relish them the way you like.


Shahi Palak Paneer Kofta Curry


Shahi Palak Paneer Kofta Curry
Other Indian Curries you May Like.....





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