✕
ZeeZest App

Add ZeeZest App for better experience

Paneer Kofte Saagwale By Chef Harpal Singh Sokhi

Paneer Kofte Saagwale

Profile Image
Harpal Singh Sokhi
Paneer Kofte Saagwale is a yummy curry from Mathura, a food lover’s paradise. Chef Harpal Singh Sokhi shares the recipe in detail.
Read More

Serves

3

Cooking Time

10-20 Min

Meal Type

curry

Preparation Time

10-20 Min

Difficulty

MEDIUM

Rate This Recipe0
0 Comments
View step by step

INGREDIENTS

  • For Paneer Kofte

    • 2 cups grated paneer

    • 1 cup mashed potatoes

    • 2 tbsp chopped ginger

    • 1 tbsp chopped green chillies

    • 1 tsp cumin seeds

    • salt to taste

    • 2 tbsp all-purpose flour

    • 2 tbsp ghee

    • 3-4 tbsp corn flour

    • 2 tbsp chopped almonds

    • 2 tbsp chopped cashew nuts

    • 2 tbsp raisins

    • oil for frying

    • 3-4 tbsp ghee

    • 1 tsp cumin seeds

    • 1 tbsp coriander seeds

    • 4 dry red chillies

    • 3-4 bay leaves

    • 1 tbsp chopped ginger

    • 1 tbsp chopped garlic

    • 1 cup chopped onion

    • salt to taste

    • 1 tbsp coriander powder

    • 1 tsp red chilli powder

    • 1 tsp turmeric powder

    • 1 tsp garam masala

    • 2-3 chopped green chillies

    • 1/2 cup curd

    • 2 cups palak paste

    • 1/2 cup fresh cream

    • chopped pistachios

    • garam masala

    • fresh cream

PREPARATION

  1. 1

    For kofte, mix together grated paneer, mashed potatoes, chopped ginger, chopped green chillies, cumin seeds, salt and maida and knead into a soft dough. Divide the dough into two parts.

  2. 2

    For kofta stuffing, heat ghee in a pan and roast chopped almonds, chopped cashews and raisins in it. Add them to one part of paneer dough and make balls of it.

  3. 3

    Next, stuff these balls with paneer dough balls and roll the balls in corn flour.

  4. 4

    For the gravy, heat ghee in a pan and add cumin seeds, coriander seeds, dry red chillies, bay leaves, chopped ginger and chopped garlic to it. When the garlic turns brown, add chopped onions and let it cook till it turns brown.

  5. 5

    Now add coriander powder, red chilli powder, turmeric powder, garam masala, chopped green chillies, curd, and palak paste, mix well and cover it with a lid for some time.

  6. 6

    After a few minutes, add fresh cream, reduce the flame and allow the gravy to cook for a few minutes.

  7. 7

    In a kadhai, deep fry the koftes.

  8. 8

    Take out the gravy in a bowl, place koftes on top of the gravy, garnish with garam masala, fresh cream, and pistachios and serve.

STEP BY STEP

For kofte, mix together grated paneer, mashed potatoes, chopped ginger, chopped green chillies, cumin seeds, salt and maida and knead into a soft dough. Divide the dough into two parts.

For kofte, mix together grated paneer, mashed potatoes, chopped ginger, chopped green chillies, cumin seeds, salt and maida and knead into a soft dough. Divide the dough into two parts.

For kofta stuffing, heat ghee in a pan and roast chopped almonds, chopped cashews and raisins in it. Add them to one part of paneer dough and make balls of it.

For kofta stuffing, heat ghee in a pan and roast chopped almonds, chopped cashews and raisins in it. Add them to one part of paneer dough and make balls of it.

Next, stuff these balls with paneer dough balls and roll the balls in corn flour.

Next, stuff these balls with paneer dough balls and roll the balls in corn flour.

For the gravy, heat ghee in a pan and add cumin seeds, coriander seeds, dry red chillies, bay leaves, chopped ginger and chopped garlic to it. When the garlic turns brown, add chopped onions and let it cook till it turns brown.

For the gravy, heat ghee in a pan and add cumin seeds, coriander seeds, dry red chillies, bay leaves, chopped ginger and chopped garlic to it. When the garlic turns brown, add chopped onions and let it cook till it turns brown.

Now add coriander powder, red chilli powder, turmeric powder, garam masala, chopped green chillies, curd, and palak paste, mix well and cover it with a lid for some time.

Now add coriander powder, red chilli powder, turmeric powder, garam masala, chopped green chillies, curd, and palak paste, mix well and cover it with a lid for some time.

After a few minutes, add fresh cream, reduce the flame and allow the gravy to cook for a few minutes.

After a few minutes, add fresh cream, reduce the flame and allow the gravy to cook for a few minutes.

In a kadhai, deep fry the koftes.

In a kadhai, deep fry the koftes.

Take out the gravy in a bowl, place koftes on top of the gravy, garnish with garam masala, fresh cream, and pistachios and serve.

Take out the gravy in a bowl, place koftes on top of the gravy, garnish with garam masala, fresh cream, and pistachios and serve.

Paneer Kofte Saagwale is a delicious curry in which paneer (cottage cheese) and spinach (palak) are the main ingredients. In Mathura, the birthplace of Lord Krishna, milk is in abundance, so all the milk products such as butter, cream, khoya, paneer are easily available.

Chef Harpal pairs the paneer with palak and comes up with this scrumptious Paneer Kofte Saagwale. The kofte (paneer balls) are soft and luscious and the palak gravy is spicy and tangy.

The amazing Paneer Kofte Saagwale are finger-lickingly delicious. 

0 Comments