Wednesday, April 8, 2009

Paneer Kofta Palak Curry (Paneer dumplings in Spinach Sauce)

Cashew nuts stuffed Paneer Koftas are simmered in thick spinach base masala gravy.
Curry goes very well with Naans (tandoor-baked flatbread) or Paratha (Pan-fried Flatbread) or Jeera Rice (Cumin Rice).


For Koftas:
  • ½ pound paneer (cottage cheese)
  • 2 small potatoes boiled and peeled
  • ¼ tsp garam masala
  • 2 tbsp corn flour
  • Salt to taste
  • Broken cashew nuts
  • Cooking oil for frying

  • Grate paneer and boiled potatoes together. Add salt, garam masala, corn flour and mix well.
  • Divide the paneer mix into equal sized portions. Apply little oil on your palm, take one portion of paneer mix, keep 5-6 pieces of cashew nuts and roll it into a round smooth ball. Prepare all the Koftas like this.
  • Heat oil in a pan on medium heat. Fry paneer balls in the oil till brown in color (Frying few at a time).
  • Put onion, spinach, ginger, garlic and tomatoes in a blender. Add ½ cup water and blend until you have a smooth paste.
  • Heat ghee in a heavy wide pot over a medium flame. Add bay leaf and the contents of the blender to the ghee. Add red chili, turmeric, coriander, and garam masala powders.
  • Fry, stirring constantly, for about 10-12 minutes, or until paste (masala) turns dark, greenish brown shade and the ghee begins to separate from the masala. Add salt and cashew nut powder. Stir for 1-2 minutes.
  • Now add 2-3 cups of the water and bring to a boil.
  • Slowly add Paneer Koftas. Lower the heat, and simmer gently uncovered for 4-5 minutes. Do not over cook.
  • Garnish with fried onion slices and chopped cilantro.
  • Serve Paneer Koftas with Dal, chutney and hot paratha.

Do You Know:

Paneer, a special favourite with North Indians, is used all over India to make delicious dishes ranging from curries to desserts.It readily takes on the flavor of the spices in which it is cooked.
When used to make desserts it gives a rich creamy flavour.
In Oriya cuisine or Bengali cuisine, use of paneer (called as chhana or chhena) is mostly restricted to sweetmeats, for which this region is renowned.

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