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Malai Koftas in Palak Gravy Recipe

Recipe By Madhu Bindra

Melt in the mouth malai koftas in a delicious spinach gravy. Try out this easy to cook recipe that will have people asking for seconds.

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45minstotal
45m.total
Malai Koftas in Palak Gravy
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Ingredients for Malai Koftas in Palak Gravy Recipe

  • As required For the koftas
  • 1/2 cup grated paneer
  • 1/2 cup Grated boiled potatoes
  • 1/2 tbsp finely chopped ginger
  • 1/2 tbsp Finely chopped coriander
  • 0-1/2 nos chopped green chillies
  • 1/2 tsp Salt
  • 1/4 tsp Kashmiri red chilli powder
  • 1/4 tsp garam masala
  • 1/2 tbsp Cornflour
  • 0.07 tsp Baking powder
  • As required Oil for deep frying
  • As required Cornflour to dust
  • As required For the gravy
  • 100 gms Spinach
  • 1/2 nos bay leaf
  • 1 tbsp ginger garlic paste
  • 1/2 nos medium Onion finely chopped
  • 0-1/2 nos chopped green chillies
  • 1 nos tomatoes pureed
  • 1/2 tsp Salt
  • 1/2 tsp Kashmiri red chilli powder
  • 1/2 tsp jeera powder
  • 1/2 tsp Dhania powder
  • 1/2 tsp garam masala
  • 1 tsp crushed kasoori methi
  • 1 tbsp Oil
  • As required Salt as per taste

Directions: Malai Koftas In Palak Gravy Recipe

  • STEP 1.Clean and wash the spinach. Boil water in a pan. Blanch the spinach until it changes color. Remove it to a bowl with ice cold water so that it retains its color. Squeeze out the water from the spinach. Puree it into a smooth paste and keep aside.
  • STEP 2.To prepare the koftas, mix together the paneer and boiled potatoes. Add the cornflour and mix well.
  • STEP 3.Add in the dry masalas - salt, red chilli powder, and garam masala and mix.
  • STEP 4.Next add the chopped ginger, chopped coriander leaves, and green chillies. Mix well. Finally add the baking powder and mix.
  • STEP 5.Roll the mixture into kofta shapes of your choice - balls or oblong. You can use cashew nuts or any other dry fruit for stuffing. My kitchen is a nut free kitchen. I haven’t used any stuffing for the kofta. Roll them in cornflour. There shouldn’t be a crack on the koftas or they will burst.
  • STEP 6.Deep fry the koftas until golden. Remove and keep aside.
  • STEP 7.For the gravy, heat oil in a pan. Add the bay leaf.
  • STEP 8.Add the chopped onions and saute until translucent.
  • STEP 9.Add in the ginger garlic paste and green chillies. Cook for a minute or two.
  • STEP 10.Add in the pureed tomatoes and saute until they are cooked and you can see oil on the sides.
  • STEP 11.Now add the dry masalas - salt, red chillies powder, jeera powder and dhania powder. Mix well.
  • STEP 12.Add in the spinach puree. Mix well. You can add a bit of water if required.
  • STEP 13.To finish, add the garam masala and kasoori methi. Mix well. The gravy is ready.
  • STEP 14.To serve, pour the gravy into a serving dish and top it with the koftas. DO NOT boil the koftas in the gravy. Garnish with ginger juliennes and chopped coriander leaves. Malai Kofta in Palak Gravy is ready to serve.
Nutrition
value
480
calories per serving
27 g Fat21 g Protein38 g Carbs8 g FiberOther

Current Totals

  • Fat
    27g
  • Protein
    21g
  • Carbs
    38g
  • Fiber
    8g

MacroNutrients

  • Carbs
    38g
  • Protein
    21g
  • Fiber
    8g

Fats

  • Fat
    27g

Vitamins & Minerals

  • Calcium
    502mg
  • Iron
    6mg
  • Vitamin A
    3406mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    253mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    71mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    175mg
  • Manganese
    2mg
  • Phosphorus
    391mg
  • Selenium
    22mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Madhu Bindra