Indian·vegetarian·medium

Shahi Palak Paneer Kofta Curry

Name: Shahi Palak Paneer Kofta Curry
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 250g paneer, grated; 200g fresh spinach, blanched and finely chopped; 3 tbsp chickpea flour (besan); 1 green chili, minced; 1 tbsp ginger-garlic paste; 1 tsp garam masala; to taste salt; as needed oil for frying; 1 large onion, finely chopped; 3 medium tomatoes, pureed; 20 raw cashews; a pinch saffron strands; 2 tbsp warm milk; 2 tbsp butter; 1/4 cup fresh cream; 1 tsp dried fenugreek leaves (kasuri methi); small piece, 2, 2 whole spices: cinnamon stick, cardamom pods, cloves

Imagine a royal Mughlai feast where creamy spinach meets delicate paneer dumplings, all swaddled in a velvety, tomato-cashew gravy kissed with saffron and cardamom. This is my shahi take on the beloved palak paneer, inspired by the opulence of butter chicken and the depth of dal makhani. You'll first craft tender koftas—balls of paneer and spinach bound with chickpea flour, then gently fried until golden. They float in a lush, slow-simmered gravy that gets its silkiness from cashews and its warmth from a whisper of garam masala. Each spoonful is a celebration: the earthy spinach, the rich, tangy gravy, and the soft, pillowy paneer melting in your mouth. Serve with naan or jeera rice, and you'll understand why this dish feels like a festival on a plate.

85 min(prep 40 + cook 45)

4 servings

620 kcal

Ingredients

paneer, grated250g
fresh spinach, blanched and finely chopped200g
chickpea flour (besan)3 tbsp
green chili, minced1
ginger-garlic paste1 tbsp
garam masala1 tsp
saltto taste
oil for fryingas needed
onion, finely chopped1 large
tomatoes, pureed3 medium
raw cashews20
saffron strandsa pinch
warm milk2 tbsp
butter2 tbsp
fresh cream1/4 cup
dried fenugreek leaves (kasuri methi)1 tsp
whole spices: cinnamon stick, cardamom pods, clovessmall piece, 2, 2

Nutrition

620 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Prepare the koftas: Squeeze excess water from the blanched spinach. In a bowl, mix spinach, grated paneer, chickpea flour, green chili, 1/2 tbsp ginger-garlic paste, 1/2 tsp garam masala, and salt. Form into small round balls (about 12-16).
2
Heat oil in a deep pan for frying. Gently slide koftas in and fry on medium heat until golden brown and crisp. Drain on paper towels and set aside.
3
Soak cashews in warm water for 15 minutes. Drain and blend to a smooth paste with a little water. Also, soak saffron in warm milk.
4
Heat 1 tbsp butter in a pan. Add whole spices (cinnamon, cardamom, cloves) and sauté for 30 seconds. Add onions and cook until golden. Add remaining ginger-garlic paste and sauté for a minute.
5
Add tomato puree and cook on medium heat until the mixture leaves the sides of the pan. Add cashew paste and cook for 2-3 minutes. Add 1.5 cups of water, salt, and remaining garam masala. Simmer for 10 minutes.
6
Blend the gravy until smooth (use an immersion blender or cool slightly and blend). Strain for extra smoothness if desired. Return to pan.
7
Add saffron milk, cream, kasuri methi, and remaining butter. Simmer for 5 minutes. Just before serving, gently slide the fried koftas into the gravy and let them soak for 1-2 minutes. Serve hot with naan or rice.

#paneer #spinach #curry #indian #royal

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