Hey there, Kitchies! If you’re looking to add a rich, indulgent, yet wholesome dish to your table, this Paneer Palak Kofta Curry is calling your name. Imagine soft, melt-in-your-mouth koftas made from paneer (Indian cottage cheese)and spinach (palak), nestled in a luxurious, spiced tomato gravy. It’s creamy, comforting, and bursting with bold flavors that will make you feel like you’re dining at an authentic Indian restaurant, right in your own home!
This recipe is perfect for a weeknight dinner or a special occasion feast. It’s vegetarian, packed with nutrients from spinach, and that paneer gives it a rich, creamy texture that pairs perfectly with naan or basmati rice. Plus, the koftas are pan-fried or baked, making them a healthier alternative to deep-fried ones. Ready to elevate your curry game? Let’s dive in! 🍛✨
Why You’ll Love This Paneer Palak Kofta Curry
✔️ Soft, Flavorful Koftas – Paneer and spinach make the perfect combo.
✔️ Creamy, Spiced Gravy – A rich tomato-based curry with aromatic spices.
✔️ Vegetarian & Nutritious – High in protein and iron from paneer and spinach.
✔️ Restaurant-Style at Home – Fancy enough for guests, easy enough for dinner!
✔️ Versatile Cooking Options – Pan-fry, bake, or air-fry the koftas!
Cuisine: Indian / Vegetarian Curry
Tips for the Best Paneer Palak Kofta Curry
💡 Don’t Overcook the Koftas – Add them to the gravy right before serving to keep them soft and intact.
💡 Use Fresh Paneer – Fresh paneer gives the koftas a creamy texture.
💡 Adjust the Heat – Use more or less chili based on your spice preference.
💡 Make it Vegan – Swap paneer for tofu and use coconut cream instead of heavy cream.
Substitutions and Variations
🌱 Vegan Option: Use tofu instead of paneer and cashew or coconut cream for the curry.
🍅 Tangy Twist: Add a splash of lemon juice or a dollop of yogurt for extra tang.
🌶 Spicy Version: Add more green chilies or a pinch of Kashmiri chili powder for heat.
🥬 Add More Greens: Mix in some fenugreek leaves (methi) or kale for extra nutrition.
Make a Healthier Version
✅ Bake or Air-Fry the Koftas – Skip the oil and bake or air-fry for a lighter version.
✅ Use Low-Fat Paneer – Opt for low-fat paneer or tofu to cut down on calories.
✅ Swap Cream for Yogurt – Use Greek yogurt for a lighter gravy while keeping it creamy.
And there you have it!
A rich, creamy, and incredibly flavorful Paneer Palak Kofta Curry that’s perfect for family dinners, special occasions, or when you’re just craving some comfort food with a twist. Whether you enjoy it with fluffy basmati rice or buttery naan, this dish is sure to be a crowd-pleaser.
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Paneer Palak Kofta Curry
Description
This recipe is perfect for a weeknight dinner or a special occasion feast.
Ingredients
For the Koftas:
- 1 cup paneer, grated
- 1 cup spinach, finely chopped and sautéed
- 2 tbsp besan (gram flour) or cornstarch (for binding)
- 1 green chili, finely chopped (optional, for heat)
- 1 tsp ginger-garlic paste
- Salt, to taste
- Oil, for frying or baking
For the Curry Gravy:
- 2 tbsp oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp garam masala
- 1 tsp coriander powder
- ½ cup heavy cream or cashew cream (for a dairy-free option)
- Salt, to taste
- Fresh coriander leaves, for garnish
Instructions
Step 1: Prepare the Koftas
- In a bowl, mix grated paneer, sautéed spinach, besan, green chili, and ginger-garlic paste.
- Add salt to taste and combine well. The mixture should hold together when pressed.
- Shape into small balls (koftas).
- Pan-fry in a little oil until golden on all sides, or bake at 375°F (190°C) for 15-20 minutes until crispy.
Step 2: Make the Gravy
- Heat oil in a pan, add cumin seeds, and let them splutter.
- Add onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook for a minute until fragrant.
- Add tomato puree and cook until the oil separates from the masala.
- Season with turmeric, red chili powder, coriander powder, and garam masala.
- Pour in the cream and simmer for 5 minutes until the gravy thickens.
Step 3: Combine and Serve
- Gently place the koftas into the gravy just before serving to keep them from getting soggy.
- Garnish with fresh coriander leaves and an extra drizzle of cream.
- Serve hot with naan, roti, or basmati rice!
