Palak Kofta Curry with Kesar Pulao

Instructions

1. 1

   Blanch the Spinach

   • Thoroughly wash the spinach leaves. Bring a large pot of water to a rolling boil.
   • Add the spinach and blanch for exactly 2 minutes until wilted. Do not overcook.
   • Immediately transfer the spinach to a bowl of ice water using a slotted spoon. This shock preserves its vibrant green color.
   • Once completely cool, drain the spinach well, squeezing out excess water. Blend into a smooth puree and set aside.
2. 2

   Prepare the Koftas

   • In a large mixing bowl, combine the crumbled paneer, mashed potato, besan, 1/2 tsp ginger-garlic paste, 1 finely chopped green chili, 1/4 tsp garam masala, and 1/2 tsp salt.
   • Knead the mixture into a smooth, non-sticky dough. If the mixture feels too wet, add 1-2 teaspoons more besan.
   • Divide the dough into 12-14 equal portions and roll each into a smooth, crack-free ball.
3. 3

   Fry the Koftas

   • Heat oil for deep frying in a kadai or deep pan over medium heat. The oil is ready when a small piece of dough sizzles and rises to the top.
   • Carefully slide 4-5 koftas into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 4-5 minutes, turning gently, until they are evenly golden brown and crisp.
   • Remove with a slotted spoon and place on a plate lined with paper towels to absorb excess oil. Repeat for the remaining koftas.
4. 4

   Make the Gravy Base

   • Drain the soaked cashews and blend them with 2-3 tablespoons of water to form a very smooth, creamy paste.
   • In a separate pan, heat 3 tbsp of oil over medium heat. Add the cumin seeds and let them splutter.
   • Add the finely chopped onions and sauté for 6-8 minutes until they are soft and golden brown.
   • Add the remaining 1/2 tsp ginger-garlic paste and the slit green chili. Sauté for one minute until the raw aroma disappears.
5. 5

   Cook the Spinach Gravy

   • Stir in the tomato puree and cook for 5-7 minutes, until the mixture thickens and you see oil separating at the edges.
   • Add the turmeric, red chili, coriander, and cumin powders. Mix well and cook for 1 minute, stirring constantly.
   • Pour in the spinach puree and the cashew paste. Stir to combine everything thoroughly.
   • Add 1 cup of water, the remaining 1 tsp of salt, and the optional sugar. Bring the gravy to a gentle simmer.
   • Reduce the heat to low, cover the pan, and let it cook for 5-7 minutes to allow the flavors to meld together.
6. 6

   Finish and Serve

   • Uncover the pan and stir in the remaining 1/2 tsp garam masala and the crushed kasuri methi.
   • Just before serving, gently place the fried koftas into the hot gravy.
   • Allow them to simmer for only 1-2 minutes, just enough to warm through and absorb some flavor. Avoid over-simmering to prevent them from breaking.
   • Serve immediately with hot naan, roti, or jeera rice.