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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.
For 4 servings
Blanch the Spinach
Prepare the Koftas
Fry the Koftas
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.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 438.59 calories per serving with 17.6g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Make the Gravy Base
Cook the Spinach Gravy
Finish and Serve
Bake the koftas at 200°C (400°F) for 15-20 minutes until golden, or use an air fryer. This significantly reduces the oil content.
Substitute paneer with an equal amount of crumbled firm tofu. Ensure the tofu is pressed well to remove excess water.
Stir in 2-3 tablespoons of heavy cream or malai into the gravy along with the garam masala for a richer, more decadent finish.
Create a small cavity in each kofta ball and fill it with a mixture of chopped cashews, raisins, and a pinch of cardamom before sealing and frying.
Spinach is an excellent source of iron, which is crucial for producing red blood cells and preventing anemia. It's also packed with vitamins A, C, and K, supporting vision, immunity, and bone health.
Paneer (Indian cottage cheese) is a great source of high-quality protein, essential for muscle repair, growth, and overall body function. It also provides a good amount of calcium for strong bones and teeth.
Cashews contribute monounsaturated fats to the gravy, which are beneficial for heart health. They also add creaminess without relying solely on heavy cream.
Palak Kofta Curry is moderately healthy. It's rich in iron, vitamins, and protein from spinach and paneer. However, the koftas are deep-fried, which adds calories and fat. For a healthier version, consider baking or air-frying the koftas.
A typical serving of Palak Kofta Curry (around 1 cup) contains approximately 450-550 calories, depending on the amount of oil used for frying and the richness of the gravy.
Koftas usually break for two reasons: too much moisture in the mixture or the oil not being hot enough. Ensure your mashed potato is not watery and add enough besan for binding. Always fry in medium-hot oil.
Yes, you can prepare the gravy and the koftas separately and store them in the refrigerator for up to 2 days. When ready to serve, heat the gravy and add the koftas, simmering for just a couple of minutes.
It's best to freeze the gravy and the fried koftas separately. The gravy can be frozen for up to a month. Thaw both, heat the gravy, and then add the koftas just before serving for the best texture.
This happens when spinach is overcooked. To maintain a vibrant green color, blanch the spinach for only 2 minutes and immediately shock it in ice-cold water. Also, avoid over-simmering the gravy after adding the spinach puree.
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