Palak Paneer Matar Kofta

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Palak Paneer Matar Kofta


Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min


Serves : 4
  • 100 gms paneer

  • 1 tsp chilies chopped

  • 2 nos boiled potato

  • 1/2 cups boiled matar

  • 1 pinch salt to taste

  • 1 tbsp for the curry : olive oil

  • 2 nos onions (, roughly chopped)

  • 3-4 nos chilies (green)

  • 1 inch ginger (piece of)

  • 8 nos cloves garlic

  • 7-8 nos cashewnuts

  • 2 nos tomatoes (medium sized , roughly chopped)

  • 2 cups spinach

  • 1 tbsp kasthuri mathi

  • 1 tsp garam masala

  • 1 pinch salt to taste

  • 1 tbsp for tempering : oil

  • 1/4 tsp asafoetida (or hing)

  • 1 tsp cumin seeds

  • 3 nos cloves garlic (, smashed)


  • Mix together all the ingredients mentioned under koftas except oil really well.
  • The mixture should almost become smooth.
  • Form the mixture into small balls.stuff with boiled matar Make all koftas.
  • Heat oil deep fry kofyas should sides till golden brown.
  • the curry,
  • start by adding onions, chilies, ginger, garlic and cashews along with a cup and a half of water to a pot.
  • Bring to a boil and then simmer for ten minutes till the onions are cooked.
  • Once cool, strain the water but don’t throw it away.
  • grind the mixture to a paste with a tablespoon or so of reserved water .In another pot, bring water to a boil and add the spinach.
  • Immediately switch off the flame, and cover the pot.
  • Let this sit for 2 minutes
  • The leaves will immediately get a bright green color.
  • Let them sit for half a minute, strain, and grind the spinach to a fine paste.
  • In a pan, heat oil and add onion paste and cook for 3-4 minutes.
  • Please note that we don’t want to brown the paste.
  • Add tomatoes puri and cook till the tomatoes almost start breaking down.
  • Stir in garam masala, salt, spinach paste and some of the reserved water.
  • Bring this to a boil and then let it simmer for 5 minutes.
  • You can add more water depending on how thick or thin you like your gravy
  • Add the kofta balls right towards the end and switch off the flame.
  • Serve hot with parathas or rice