Spinach Paneer Koftas: A Delicious and Healthy Indian Recipe

Spinach Paneer Koftas are a delightful fusion of flavors and textures that bring a touch of Indian cuisine right to your kitchen. As I prepared this dish for the first time, I was captivated by the vibrant green color of the spinach and the creamy richness of the paneer. This recipe not only tantalizes the taste buds but also carries a rich history, as koftas have been a beloved part of Indian culinary tradition for centuries, often served during festive occasions and family gatherings.

People adore Spinach Paneer Koftas for their unique combination of taste and convenience. The soft, melt-in-your-mouth koftas, made from fresh spinach and paneer, are perfectly complemented by a luscious gravy that is both aromatic and satisfying. Whether you’re looking for a comforting weeknight dinner or an impressive dish to serve at a gathering, these koftas are sure to impress. Join me as we dive into this delicious recipe that celebrates the best of Indian flavors!

Ingredients:

• For the Koftas:
• 2 cups fresh spinach, washed and chopped
• 1 cup paneer (Indian cottage cheese), grated
• 1 medium-sized potato, boiled and mashed
• 1/2 cup besan (gram flour)
• 1/4 cup finely chopped onion
• 2-3 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon garam masala
• 1/2 teaspoon cumin powder
• Salt to taste
• Oil for frying
• For the Gravy:
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 2 medium tomatoes, pureed
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 cup cream (optional)
• Salt to taste
• Fresh coriander leaves for garnish

Preparing the Koftas

1. Start by blanching the spinach. Bring a pot of water to a boil and add the chopped spinach. Let it cook for about 2-3 minutes until wilted. Drain the spinach and immediately transfer it to a bowl of ice water to stop the cooking process. This helps retain the vibrant green color.
2. Once the spinach is cool, drain it again and squeeze out any excess water. You want the spinach to be as dry as possible to avoid soggy koftas.
3. In a large mixing bowl, combine the chopped spinach, grated paneer, and mashed potato. Mix well until all the ingredients are evenly incorporated.
4. Add the besan, chopped onion, green chilies, ginger-garlic paste, garam masala, cumin powder, and salt to the mixture. Mix everything together until you have a smooth, pliable dough. If the mixture feels too wet, you can add a little more besan to help bind it.
5. Once the mixture is ready, take a small portion and shape it into a ball or a small patty. Repeat this process until all the mixture is shaped into koftas. You should get about 12-15 koftas, depending on the size you make them.
6. Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small piece of the mixture into the oil; if it sizzles and rises to the surface, the oil is ready.
7. Carefully add the koftas to the hot oil, a few at a time, making sure not to overcrowd the pan. Fry them until they are golden brown and crispy on all sides, about 4-5 minutes. Use a slotted spoon to remove the koftas and drain them on paper towels to absorb excess oil.

Preparing the Gravy

1. In a separate pan, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
2. Add the finely chopped onion and sauté until it turns golden brown. This step is crucial as it adds depth to the gravy.
3. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
4. Next, add the pureed tomatoes to the pan. Cook the mixture for about 5-7 minutes, stirring occasionally, until the oil starts to separate from the tomato mixture.
5. Now, add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and let the spices cook for another 2-3 minutes.
6. If you’re using cream, add it now and stir to combine. This will give the gravy a rich and creamy

Conclusion:

In conclusion, the Spinach Paneer Koftas are an absolute must-try for anyone looking to elevate their culinary repertoire with a dish that is both delicious and nutritious. The combination of creamy paneer and vibrant spinach, all wrapped up in a crispy exterior, creates a delightful contrast that is sure to impress your family and friends. Not only are these koftas packed with flavor, but they also offer a healthy dose of vitamins and minerals, making them a guilt-free indulgence. For serving suggestions, I recommend pairing these koftas with a rich tomato-based gravy or a tangy yogurt sauce to enhance their flavor profile. You can also serve them over a bed of fluffy basmati rice or alongside warm naan for a complete meal. If you’re feeling adventurous, try adding spices like garam masala or cumin to the kofta mixture for an extra kick, or even experiment with different greens like kale or chard in place of spinach. I truly encourage you to give this recipe a try and experience the joy of making Spinach Paneer Koftas in your own kitchen. Once you do, I would love to hear about your experience! Share your thoughts, variations, or any tips you discover along the way. Cooking is all about creativity and sharing, so let’s inspire each other in this delicious journey!

Print