How to Cook Perfect Shahi Paneer Koftas in Palak gravy

Shahi Paneer Koftas in Palak gravy. Prepare Paneer Kofta on a special occasion or if you have any guests coming, they will love this Paneer Koftain Spinach Gravy. Deep fried masaledar paneer balls served with flavourful spinach gravy.- is a very tasty dish to relish, and it gets much better with Palak gravy. Paneer and palak are a match made in heaven!

For this paneer palak kofta also you can either make the gravy or the koftas a day before. In a mixing bowl combine the grated paneer, potatoes, khoya, ginger garlic paste, salt, turmeric powder, red chili powder, fresh. From palak paneer to paneer bhruji to paneer parathas, I make everything in my kitchen. You can cook Shahi Paneer Koftas in Palak gravy using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Shahi Paneer Koftas in Palak gravy

1. You need 1 large bunch (about 1 cup purée) of Palak(Spinach) blanched and puréed-.
2. Prepare gms of Paneer -200.
3. It's of Potato- 1 large (boiled).
4. It's 1 tsp of cornflour.
5. It's 1 cup of milk.
6. You need 1 of onion made into paste in mixie.
7. Prepare 1 of tomato puréed in mixie.
8. It's A few of rasins.

Shahi Paneer is a super popular paneer dish where paneer is cooked in a rich and creamy gravy. The gravy is little sweet, creamy and wonderfully aromatic. Everyone has their own way of making shahi paneer. Palak paneer recipe - Healthy, nutritious & delicious palak paneer made in restaurant style.

Shahi Paneer Koftas in Palak gravy step by step

1. Mash the Paneer and boiled potato together and add salt and pepper powder into it as per your taste. Now add the cornflour and mix well..
2. Divide into desired sized balls adding 2-3 raisins in the centre. Fry these balls till golden and leave aside..
3. Now take 2 tablespoons of oil in a pan and add jeera in it. Then add the onion paste and cook on slow heat till golden and well cooked. Add the tomato purée and cook till oil seperates.
4. Now add the dry masalas - salt/ very little huldi/ a bit of chilli powder / coriander powder and 1/2 tsp of garam masala powder.Cook till oil separates.
5. Add the palak purée and Mix well and then add the milk and give it a boil. Switch off gas. Don't over cook else the colour of the palak will change. Last but not the least...add a tsp of kasuri methi in the prepared gravy..
6. Pour the palak gravy in the serving dish and place the fried koftas on it and serve hot garnished with a bit of cream..

Blanched Vs unblanched spinach: This palak paneer is the best I have made in the years. Not blanching the spinach and frying it for a short time is what makes this delicious. Unlike vegetables koftas, panner koftas have creamy texture. Grated paneer is added with vegetables of our The traditional Shahi Paneer/Malai kofta at restaurants has a smooth gravy. And your tip about frying koftas Tomato Saaru & Pepper-Carrot Palya.