Methi Paneer Kofta In Palak Gravy / Fenugreek And Cottage Cheese Balls In Spinach Gravy

Methi paneer kofta in palak gravy or fenugreek and cottage cheese balls in spinach gravy.
If you don’t like the bitterness of methi or fenugreek leaves then its perfect for you. Kofta or balls are delicious and mildly flavoured with methi. And the palak or spinach gravy is rich creamy and delicious. I didn’t add cream but if you like, you can add 1 – 2 Tablespoon cream at the end.

This week our 177 #Foodiemonday bloghop theme is magic with fresh methi leaves.
I don’t like methi but don’t want to skip bloghop. So made it and this kofta curry is a super hit among my family.
This week Sasmita Sahoo Samanta who blog at First Timer Cook suggested the theme this week. Visit her blog for mouthwatering recipes. Thanks Sasmita for this wonderful suggestion.

I always avoid to deep fry the kofte. But this time I have fried them. You can use your appe pan to fry the kofta in very little oil or you can shallow fry. You can also use almond instead of cashew nuts if you want. Soak the almonds in hot water or microwave for 1 minute with water and peel when cool. Cornflour can be used instead of besan or chickpea flour.

Recipe

For kofta

Methi or fenugreek leaves – 1 cup, chopped

Paneer or cottage cheese – 1 cup, crumbled

Potatoes – 2 medium, boiled and peeled

Besan or chickpea flour – 3 tablespoon

Salt to taste

Black pepper powder – 1/2 teaspoon

Grated ginger – 1/2 teaspoon

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon

Oil to fry

For gravy

Palak or spinach – 3 cup, roughly chopped

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 3

Onion – 1, chopped

Garlic – 2 – 3 cloves, chopped

Ginger – 1/2 inch piece, chopped

Green chilli – 1 – 2 chopped

Tomato – 2 medium, chopped

Cashew nuts – 10 – 12

Cumin powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon

Salt to taste

Sugar – 1/4 teaspoon, optional

Oil – 2 tablespoon

Butter – 1 tablespoon

Water – 1 & 1/2 cup

Grated coconut to garnish

Method

1. Mash the boiled potatoes.

2. Chop the methi or fenugreek leaves finely in a food processor. Or blend with paneer or cottage cheese in a blender. Don’t add water. We don’t need paste, just make fine pieces of fenugreek leaves and combine with paneer.

3. Mix finely chopped fenugreek leaves with crumble paneer, boiled and mashed potatoes, salt, cumin powder, chaat masala powder, black pepper powder, garam masala powder and besan or chickpea flour. You can add minced garlic if you want.

4. Mix everything well. Make small balls. You can make 14 – 15 balls with this dough.

5. Heat oil in a pan or wok. Slid the balls in the oil, 3 – 4 at a time. Flip with a slatted spatula to fry all the sides.

6. When the ball becomes golden brown remove from oil and place on paper towel.

7. Heat 2 tablespoon oil in a pan. Add green cardamom, cinnamon, cloves, chopped onion, green chilli, garlic and chopped ginger. Stir and fry till the onion becomes light brown.

8. Now add the tomatoes, chopped spinach or palak and cashew nuts.

9. Saute till spinach and tomatoes cooked well and dried up.

10. Remove from heat and let it cool down.
When cool grind the mixture into a smooth paste.

11. Heat butter in a pan. You can use oil if you don’t want to use butter.

12. Add the ground paste. Add salt, sugar, cumin powder, coriander powder, garam masala powder and turmeric powder,. Mix well.

13. Saute the mixture till dried up completely. Stir continuously to avoid sticking at the bottom of the pan.

14. Add water and when it starts to rolling boil reduce the heat. Simmer for 6 – 7 minutes.

15. Add the balls and boil for 1 – 2 minutes. Balls or kofte are soft, so don’t cook more than it to avoid breaking the balls.

16. Remove from heat and garnish with grated coconut. You can garnish with ginger julienne, sliced onions, lemon wedges or tomato slices.

Serve hot with roti, paratha, puri, naan or any bread.

Notes

1. You can use more garlic if you like

2. Add chilli according to your taste.

3. Almond can be used instead of cashew nuts.

4. You can use cornflour instead of besan or chickpea flour for binding.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

28 thoughts on “Methi Paneer Kofta In Palak Gravy / Fenugreek And Cottage Cheese Balls In Spinach Gravy”

  1. Most awaited Recipe.. Winters and fenugreek r synonymous to each other.. Looks very interesting but, at the same time, seems very tiring preparation..😜
    Since, I love both fenugreek and Spinach so I will try.. I m sure it will turn out as Delicious as your other Creations.. Thanks 🙏🙏

    Liked by 1 person

  2. While most people prefer red gravies, I love the green ones. They are less oily, hearty and full of greens, which is my favourite part. Loved the inclusion of methi and palak in the recipe and who can say no to koftas? My husband adores koftas so i make it on weekends once in a while.

    Liked by 1 person

    1. Thanks a lot Archana. Actually I have mentioned, I don’t like the bitterness of methi so created this recipe to reduce the bitterness of methi. And really loved the taste. Please do try, I am sure you will also love the taste 😊

      Like

  3. Methi kofte and saag seem made for each other! Though there are several steps to be carried, out, each one is fairly simple, and an interesting idea for a special dish specially at festival time when all the family are together. Im sure I will quietly eat up a kofte or two or three, before they get a chance to go into the saag gravy. Love this recipe, Sujata Roy! Sujata Shukla from PepperOnPizza

    Liked by 1 person

  4. Methi Koftas in Spinach gravy,the dish sounds so aromatic with fresh methi and rich spinach gravy with cashews!! A must try on my list when I next get the greens. Lovely share!!

    Liked by 1 person

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