Soft, melt-in-your-mouth paneer and potato dumplings (koftas) simmered in a creamy, vibrant spinach gravy. A rich and flavorful North Indian curry that's perfect for a special meal with naan or roti.
Prep25 min
Cook35 min
Soak20 min
Servings4
Serving size: 1 serving(1 cup of curry with 3-4 koftas)
437cal
18gprotein
34gcarbs
Ingredients
500 g Spinach (fresh, about 1 large bunch)
200 g Paneer (crumbled or grated)
1 large Potato (boiled and mashed)
3 tbsp Besan (for binding the koftas)
2 medium Onion (finely chopped)
2 medium Tomatoes (pureed)
12 whole Cashews (soaked in warm water for 20 minutes)
1 tbsp Ginger Garlic Paste
2 whole Green Chili (1 finely chopped for koftas, 1 slit for gravy)
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
Iron-boosting vegan Palak Kofta Curry with aromatic Saffron Pulao – a tasty way to sneak in greens!
This awadhi dish is perfect for lunch. With 872.37 calories and 25.17g of protein per serving, it's a nutritious choice for your meal plan.
26gfat
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala (divided)
1 tbsp Kasuri Methi (crushed)
1 tsp Cumin Seeds
3 tbsp Vegetable Oil (for the gravy)
1.5 tsp Salt (divided, adjust to taste)
0.25 tsp Sugar (optional, to balance flavors)
1 cup Water (for the gravy, adjust as needed)
Instructions
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
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
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
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
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
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.
4
Serving size: 1 serving
435cal
8gprotein
68gcarbs
15gfat
Ingredients
1.5 cup Basmati Rice (Long-grain and aged for best results)
3 tbsp Ghee
0.25 tsp Saffron (Loosely packed strands)
2 tbsp Milk (Warmed, for blooming saffron)
1 medium Onion (Thinly sliced)
2 tbsp Cashews (Halved or whole)
2 tbsp Almonds (Slivered)
2 tbsp Raisins
1 whole Bay Leaf
1 inch Cinnamon Stick
4 whole Green Cardamom Pods
4 whole Cloves
1 tsp Sugar
1 tsp Salt (Adjust to taste)
2.75 cup Water
1 tsp Rose Water (Optional, for fragrance)
Instructions
1
Prepare the Rice and Saffron
Rinse the basmati rice under cold running water until the water is clear. This removes excess starch and prevents stickiness.
Soak the rinsed rice in ample water for 30 minutes. This step is crucial for long, fluffy grains.
In a small bowl, warm the milk slightly (do not boil). Add the saffron strands and set aside to bloom for at least 15 minutes. This will release its color and aroma.
2
Fry Nuts and Onions
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the cashews and almonds. Sauté for 1-2 minutes until they turn a light golden brown. Remove with a slotted spoon and set aside.
In the same ghee, add the raisins. Fry for about 30 seconds until they plump up, then quickly remove and set aside with the nuts.
Add the thinly sliced onions to the pot. Fry for 5-7 minutes, stirring occasionally, until they are golden brown and crisp (birista). Remove half of the fried onions for garnishing later.
3
Sauté Spices and Rice
To the remaining ghee and onions in the pot, add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until the spices become fragrant.
Drain the soaked rice completely. Add the drained rice to the pot. Gently stir-fry for 2 minutes, ensuring each grain is coated with ghee. Be careful not to break the delicate grains.
4
Cook the Pulao
Pour in the water, and add the salt and sugar. Give the mixture one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
After 15 minutes, turn off the heat completely. Let the pot stand, still covered, for another 10 minutes. This resting period allows the rice to absorb all the steam and finish cooking perfectly.
5
Garnish and Serve
Carefully open the lid. Use a fork to gently fluff the rice from the sides to separate the grains.
Drizzle the bloomed saffron milk and optional rose water over the rice. Add half of the fried nuts and raisins.
Gently mix to distribute the saffron and nuts evenly. Garnish with the remaining fried onions, nuts, and raisins.
Serve the Kesar Pulao hot with a side of creamy raita or a rich curry like Navratan Korma.