Do you like palak paneer? For a change try this delectable kofta curry. Palak paneer kofta. No,its anda palak paneer kofta or egg spinach cottage cheese kofta with a spicy rich creamy gravy but without any cream. If you don’t like eggs then you can make only palak paneer kofta. Just increase the amount of spinach/palak, paneer/cottage cheese and aloo/potato. And make your unique and delicious palak paneer kofta.
Its a completely new recipe. As you know I love to experiment with ingredients. And its one of my successful experiment. Very happy with the end result. Make this kofta curry for a gathering of your home and surprise your guests with the scrumptious taste. You can also try some completely vegetarian different types of kofta like
Methi paneer kofta in palak gravy
Chhanar dalna or cottage cheese balls in gravy
And three kofta type balls to serve as a snack
Frequently asked questions
What is kofta curry made of?
Kofta curry usually cooked in two different steps. First minced or mashed vegetables, paneer or other ingredients mixed with salt and spices and shaped into a ball. These balls are deep fried or shallow fried then added in spicy rich creamy gravy.
What is the meaning of kofta curry?
Veg or non veg balls cooked in spicy curry or gravy called kofta curry. Kofta curry can made with vegetables, paneer, meat etc. Scroll above to get some different types of kofta curry.
What does kofta means in Indian?
Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb. Wikipedia
What is there in kofta?
Minced vegetables, paneer or cottage cheese, meat, onion garlic and different spices are used in kofta. But kofta can be also made without onion garlic. As I mentioned above you can skip eggs and make palak paneer kofta or spinach cottage cheese balls in rich creamy gravy. Your kofta will be completely vegetarian. If you are skipping eggs, simply increase the amount of palak, paneer, and potatoes.
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Recipe
For kofta
Egg – 2-3, boiled
Potato – 1, boiled
Paneer or cottage cheese – 1/2 cup
Baby Spinach or palak – 100 gram, boiled
Onion – 1, sliced
Salt to taste
Ginger – 1/2 inch piece, grated
Garlic paste – 1 teaspoon
Green chilli – 1-2 finely chopped
Cumin powder – 1 teaspoon
Garam masala powder – 1/2 teaspoon
Cilantro or coriander leaves – 2 tablespoon
Oil – 1&1/2 tablespoon
Cornflour – 2&1/2 tablespoon
For gravy
Onion – 2
Garlic – 4 cloves
Ginger – 1 inch piece
Green cardamom – 3
Cloves – 3
Cinnamon – 1/2 inch piece
Cashew nuts – 6
Melon seeds – 2 tablespoon
Dry red chilli – 2
Water – 1 cup
Tomato – 1 large or 2 medium
Oil – 3 tablespoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Garam masala powder – 1/4 teaspoon
Kashmiri red chilli powder – 1 teaspoon
Water – 1&1/2 cup
Cilantro or coriander leaves to garnish
Method
1. Finely chop the washed and boiled spinach. Peel the potato and eggs and grate.
2. Heat oil in a pan or wok. Add sliced onion and when onion starts to change it’s colour add garlic paste, green chilli and ginger. Saute till onion becomes brown.
3. Add boiled and chopped spinach. Saute for a minute. Add crumbled paneer and saute again for 1-2 minutes.
4. Now add grated boiled eggs and potatoes. If you want to make without eggs use two large potatoes, one cup boiled and chopped spinach for kofta or balls and skip eggs. Then follow the same recipe.
5. Mix and add salt, cumin powder, garam masala powder and chopped cilantro or coriander leaves.
6. Mix well and saute till everything combined well and dried up. Taste and adjust salt if required. Switch off the stove and let it cool down completely.
7. Add cornflour and mix well. Make small balls. I have made 10 balls. You can make small or large size balls according to your choice.
8. Heat oil in a pan or wok. Fry the balls from all the sides. Don’t overcroud, fry 4-5 balls at a time depending on the size of your pan. Fry the balls till light brown from all the sides. Transfer the balls on a plate.
9. Boil 1 cup water with cubed onion, garlic, ginger, cashew nuts, melon seeds, green cardamom, cloves, cinnamon and dry red chilli. Boil for 5 minutes on high heat. Let it cool down.
10. If you don’t want the heat of red chilli in your curry take out the seeds of the boiled dry red chilli and discard. Or if you want your curry spicy don’t discard the seeds and you can also use one more red chilli or grind 1-2 green chilli with the boiled spices or add slit green chili in the gravy.
11. Grind into a smooth paste. Scrap the spices and add chopped tomato. Grind again.
12. Heat oil in a wok or pan. Add ground spices. Add salt and all the dry spices. Saute till oil leaves the sides.
13. Add water and let it boil. Now add fried balls or kofta. Stir and cover. Cook on low flame for 5-6 minutes. Remove the cover. Taste and adjust the salt. You can add little more hot water if required for gravy. Switch off the stove.
14. Sprinkle some chopped cilantro or coriander leaves. Cover and keep aside for 5 minutes.
15. Serve hot with roti, paratha, naan, puri, steamed rice, pulao, fried rice etc.
Notes
1. You can skip eggs and make this kofta curry completely vegetarian. Just increase the amount of spinach, paneer and potatoes.
2. To make this kofta curry without onion garlic, skip the step of boiled the ingredients. Soak dry red chilli in warm water and grind all the spices altogether. You can use more cashew nuts to make the gravy thick or add some soaked and peeled almond and poppy seeds. These ingredients will make your curry thick rich and creamy.
3. 1-2 tablespoon fresh cream can be used in the curry.
Palak Paneer Kofta/ Spinach Cottage Cheese Kofta Curry/ Egg Kofta Curry
Equipment
- 1 Wok or Pan
- 1 Spatula
- 1 Mixer grinder
- 1 Sauce pan P
- 1 Spoon
Ingredients
- 2-3 Eggs Boiled , peeled and grated
- 1 Potato Boiled , peeled and grated
- 1/2 cup Paneer or cottage cheese grated
- 100 gram Baby Spinach or palak Blanched
- 1 Onion sliced
- Salt
- 1/2 inch Ginger grated
- 1 tsp Garlic paste
- 1-2 Green chilli finely chopped
- 1 tsp Cumin powder
- 1/2 tsp Garam masala powder
- 2 tbsp Cilantro or coriander leaves
- 1&1/2 tbsp Cornflour
- 2 Onion cubed
- 4 cloves Garlic
- 1 inch Ginger
- 3 Green cardamom
- 3 Cloves
- 1/2 inch Cinnamon
- 6-7 Cashew nuts
- 2 tbsp Melon seeds
- 2 Dry red chilli
- 1 cup Water
- 1 large Tomato
- 3 tbsp Oil
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/4 tsp Garam masala powder
- 1 tsp Kashmiri red chilli powder
- 1&1/2 cup Water
Instructions
- Finely chop the washed and boiled spinach. Peel the potato and eggs and grate.
- Heat oil in a pan or wok. Add sliced onion and when onion starts to change it’s colour add garlic paste, green chilli and ginger. Saute till onion becomes brown.
- Add boiled and chopped spinach. Saute for a minute. Add crumbled paneer and saute again for 1-2 minutes.
- Now add grated boiled eggs and potatoes. If you want to make without eggs use two large potatoes, one cup boiled and chopped spinach for kofta or balls and skip eggs. Then follow the same recipe.
- Mix and add salt, cumin powder, garam masala powder and chopped cilantro or coriander leaves.
- Mix well and saute till everything combined well and dried up. Taste and adjust salt if required. Switch off the stove and let it cool down completely.
- Add cornflour and mix well. Make small balls. I have made 10 balls. You can make small or large size balls according to your choice.
- Heat oil in a pan or wok. Fry the balls from all the sides. Don’t overcroud, fry 4-5 balls at a time depending on the size of your pan. Fry the balls till light brown from all the sides. Transfer the balls on a plate.
- Boil 1 cup water with cubed onion, garlic, ginger, cashew nuts, melon seeds, green cardamom, cloves, cinnamon and dry red chilli. Boil for 5 minutes on high heat. Let it cool down.
- If you don’t want the heat of red chilli in your curry take out the seeds of the boiled dry red chilli and discard. Or if you want your curry spicy don’t discard the seeds and you can also use one more red chilli or grind 1-2 green chilli with the boiled spices or add slit green chili in the gravy.
- Grind into a smooth paste. Scrap the spices and add chopped tomato. Grind again.
- Heat oil in a wok or pan. Add ground spices. Add salt and all the dry spices. Saute till oil leaves the sides.
- Add water and let it boil. Now add fried balls or kofta. Stir and cover. Cook on low flame for 5-6 minutes. Remove the cover. Taste and adjust the salt. You can add little more hot water if required for gravy. Switch off the stove.
- Sprinkle some chopped cilantro or coriander leaves. Cover and keep aside for 5 minutes.
- Serve hot with roti, paratha, naan, puri, steamed rice, pulao, fried rice etc.
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