Palak Kofta Punjabi
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Palak Kofta Punjabi is a magnificent and labor-intensive specialty that features deep-fried spinach and paneer dumplings submerged in a rich, velvety tomato-based gravy. This recipe offers a unique textural contrast between the crispy, herb-infused koftas and the smooth, aromatic sauce. The koftas are crafted from finely chopped spinach and crumbled paneer bound with gram flour and specialized spices. It represents the pinnacle of Punjabi vegetarian festive cooking, showcasing the masterful handling of delicate greens. The gravy is enriched with cream and cashew paste, providing a professional-grade depth that is both indulgent and satisfying. Best served hot with tandoori rotis or fluffy parathas for a special weekend meal.
Ingredients
Cooking Instructions
Tips & Secrets
- Squeezing the spinach dry is mandatory; even a little moisture can cause the koftas to disintegrate in the hot oil.
- Always fry the koftas on medium-high heat to achieve a professional-grade crispy exterior while keeping the center soft.
- Add the koftas to the gravy just before serving; if left too long, they will absorb all the sauce and lose their professional texture.
- Using a blend of paneer and besan for binding provides a more professional-grade rich flavor than using flour alone.
Nutritional Information(Per 1 portion (300g))
380 kcal
14g
28g
18g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.