Indian·vegetarian·medium

Saffron Malai Kofta with Spinach-Tomato Gravy

Name: Saffron Malai Kofta with Spinach-Tomato Gravy
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 250g paneer; 200g boiled potatoes; 1/4 tsp saffron strands; 2 tbsp milk; 2 tbsp cornflour; 300g spinach leaves; 4 large tomatoes; 1 large onion; 2 tbsp ginger-garlic paste; 2 green chilies; 1 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric; 1/2 tsp red chili powder; 100ml fresh cream; 3 tbsp ghee; to taste salt; 500ml oil for frying

Imagine golden kofta dumplings, crisp on the outside and meltingly soft inside, floating in a silky, emerald-tinted gravy that whispers of sweet tomatoes, fragrant spices, and a touch of cream. This is my love letter to Indian comfort food—a vegetarian twist on the royal richness of butter chicken, with the earthy soul of palak paneer. You start by simmering spinach with garlic and green chilies, then blend it into a velvet base that coats each kofta like a warm embrace. The koftas themselves are a secret: paneer and potatoes bound with saffron-soaked milk, lending a subtle floral perfume. Each bite is a celebration of textures—the slight crunch, the creamy interior, the luscious sauce. Serve with naan or jeera rice, and you’ll understand why this dish feels like a hug on a plate.

70 min(prep 30 + cook 40)

4 servings

520 kcal

Ingredients

paneer250g
boiled potatoes200g
saffron strands1/4 tsp
milk2 tbsp
cornflour2 tbsp
spinach leaves300g
tomatoes4 large
onion1 large
ginger-garlic paste2 tbsp
green chilies2
garam masala1 tsp
ground cumin1 tsp
ground coriander1 tsp
turmeric1/2 tsp
red chili powder1/2 tsp
fresh cream100ml
ghee3 tbsp
saltto taste
oil for frying500ml

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Soak the saffron in warm milk and set aside. In a mixing bowl, crumble the paneer and add the mashed potatoes, cornflour, saffron milk, and a pinch of salt. Knead into a smooth dough and shape into small, round koftas. Refrigerate for 15 minutes.
2
While the koftas chill, blanch the spinach in boiling water for 2 minutes, then plunge into ice water. Drain and blend to a smooth puree with the green chilies and a splash of water.
3
Heat 2 tbsp ghee in a pan. Sauté the finely chopped onion until golden. Add the ginger-garlic paste and cook for 1 minute. Then add the pureed tomatoes (or finely chopped) and cook until the mixture thickens and the oil separates.
4
Stir in the turmeric, chili powder, cumin, coriander, and half the garam masala. Cook for another 2 minutes, then pour in the spinach puree and simmer for 5 minutes.
5
Add the fresh cream, remaining ghee, and season with salt. Let the gravy bubble gently on low heat while you fry the koftas.
6
Heat oil in a deep pan (or a kadai) to 180°C (350°F). Carefully slide in the koftas and fry in batches until golden and crisp. Drain on paper towels.
7
Just before serving, gently place the koftas in the warm gravy and let them soak for a couple of minutes. Sprinkle with the remaining garam masala. Serve hot with naan or steamed basmati rice.

#indian #kofta #vegetarian #comfort-food

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