Methi paneer kofta in palak gravy or fenugreek and cottage cheese balls in spinach gravy.
If you donโt 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 donโt 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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Most awaited Recipe.. Winters and fenugreek r synonymous to each other.. Looks very interesting but, at the same time, seems very tiring preparation..๐
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 ๐๐
Thank you so much Smriti. No no not tiring at all. Itne taste ke liye thoda mehnat to banta hai ๐
I love paneer kofta, and I can just imagine how much flavourful they would be by adding fenugreek to them! The gravy looks beautiful too! Awesome recipe. ๐
Thanks a lot dear ๐
Can imagine the flavours of methi and paneer mingling in this Mughlai inspired dish ๐ lovely share , Sujata !
Thank you so much Kalyani ๐
Wow Sasmita methi aloo paratha looks super tempting. Perfect breakfast or brunch in winter. You made these so perfectly. Awesome share.
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.
Thanks a lot Vidya. Do try this kofta, I am sure you will love the taste. You can use your appe pan to fry in less oil ๐
I love the idea of using methi to make koftas. In fact looking at the recipe I have been thinking of saag wala chicken. Awesome share.
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 ๐
Adding methi to paneer kofta is a great way to enjoy the winter greens. Love how you’ve made it in a spinach gravy. Looks very delicious.
Thanks a lot Mayuri. I am very happy with the taste. Perfect for those who don’t like methi like me ๐
Methi paneer kofta in palak gravy looks super tempting di ใ The vibrant color of the dish is stealing all my heart here ๐
Thanks a lot Sasmita ๐
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
Thanks a lot Sujata Shukla. Your way means a lot to me. Actually I don’t like the bitterness of methi so mixed paneer to reduce the bitterness. And loved the taste. Please do try, I am sure you will love it ๐
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!!
Thank you so much Swaty ๐
The idea of using methi in paneer kofta is brilliant di ! Can imagine how aromatic and flavorful the dish must have tasted.
Thank you so much Poonam ๐
I love that kofta with paneer and methi. This subzi is loaded with goodness.
Thank you so much Veena ๐
Methi Paneer kofta looks so good. Love this recipe bursting with flavours. Fab share!!
Thanks a lot Preethi ๐
I love the green smooth grave and the dumpling alone looks so good. Double methi power, so good Sujatha
Thank you so much Seema ๐