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Palak Paneer Kofta Recipe – Superior Delicacies

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a scrumptious mixture of spinach and recent paneer, made right into a ball and simmered in a wealthy, creamy tomato sauce.

Palak Paneer Kofta

Palak paneer kofta is a dish originating from the Indian subcontinent, and is well-liked in India, Nepal, Pakistan and Bangladesh. It consists of a spiced combination of spinach and paneer (a recent cheese made with milk) formed into balls and deep fried.

It’s one of the vital well-liked dishes in Indian delicacies. Palak paneer kofta is usually served with roti or naan breads.

Palak Paneer Kofta

Palak Paneer Kofta

Palak Paneer Kofta Recipe

a scrumptious mixture of spinach and recent paneer, made right into a ball and simmered in a wealthy, creamy tomato sauce.

Prep Time20 minutes

Prepare dinner Time20 minutes

Whole Time40 minutes

Course: Aspect Dish

Delicacies: Indian

Elements for Palak Paneer Kofta

  • 500 g Paneer crumbled and mashed
  • 250 g Potatoes boiled, mashed
  • 3 to 4 tbsp Cornflour
  • 1/2 tsp White Pepper Powder
  • for frying Vegetable Oil

For the Gravy:

  • 750 to 1000 g Spinach
  • 3 to 4 tbsp Vegetable Oil
  • 1 tsp Garlic chopped
  • 1/2 cup Tomato Puree
  • 1/2 tsp Purple Chilli Powder
  • 1 to 2 tsp Turmeric Powder
  • 1/2 tsp Coriander Powder
  • as per style Salt
  • 3 cup Water
  • 1/2 tsp Garam Masala Powder

The way to make Palak Paneer Kofta

  • To make the koftas, mix the paneer, potatoes, corn flour and white pepper powder in a bowl.

  • Divide this combination into even sized balls.

  • Warmth the oil in a frying pan.

  • Deep fry the koftas, a number of at a time, till golden brown.

  • Take away with a slotted spoon and drain the surplus oil on absorbent kitchen towels.

  • Maintain apart.

  • To make the gravy, boil the spinach and when cooked, mix to a puree.

  • Warmth the oil in a kadai.

  • Add the garlic, spinach puree and prepare dinner for about 2 to three minutes.

  • Stir within the tomato puree and blend nicely.

  • Add the purple chilli powder, turmeric powder, coriander powder and salt.

  • Prepare dinner for 4 to five minutes.

  • Pour within the water and produce the combination to the boil.

  • Stir within the koftas, scale back warmth and let the combination simmer for five to 7 minutes.

  • Stir within the garam masala and prepare dinner until the curry has lowered to half.

  • Take away from warmth.

  • Take away the koftas with a spoon and place them on a serving dish.

  • Pour the curry on high and serve sizzling.

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