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Paneer Palak Koftas in Makhani Gravy (Low calorie recipe) by Tarla Dalal

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Paneer Palak Koftas in Makhani Gravy

Cultural Context

Paneer Palak Koftas in Makhani Gravy is a beloved dish in Indian cuisine, showcasing the rich flavors of spinach and paneer. The koftas, or dumplings, are made from a mixture of paneer and spinach, deep-fried to perfection, and served in a creamy, buttery tomato gravy. This dish is often enjoyed during celebrations and family gatherings, reflecting the warmth of Indian hospitality. Today, variations can be found in restaurants worldwide, with some opting for healthier baked koftas or vegan alternatives.

IndianINmain
90 min
medium
6 servings
Servings4
½ cup blanched spinach
3 cups low-fat milk
1½ cups rice flour
low-fat paneer
green chilies
salt
3 cups chopped tomatoes
chopped onion
chopped garlic
ginger
cinnamon
cloves
pumpkin
water
cumin seeds
red chili powder
kasuri methi
sugar
low-fat milk
cornflour

paneer

🥗Healthier: tofu

💰Cheaper: ricotta cheese

Tofu reduces calories while maintaining texture.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is dairy-free and adds creaminess.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee provides a rich flavor, while margarine is cost-effective.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and still nutritious.

1

Blanch spinach until it reduces to about ½ cup.

2

Combine low-fat paneer, rice flour, green chilies, and salt with the blanched spinach and mix well.

3

Form the mixture into small round shapes for koftas.

4

Steam the koftas in a steamer for 4-5 minutes instead of frying them.

5

In a kadhai, add chopped tomatoes and chopped onions.

6

Add chopped garlic, ginger, cinnamon, and cloves to the mixture.

7

Include pumpkin to thicken the gravy instead of using cream or butter.

8

Add water and cook for 8-10 minutes until the tomatoes and pumpkin are cooked.

9

Remove the cinnamon and cloves after cooking.

10

Blend the tomato and onion mixture until smooth.

11

In a kadhai, heat oil and add cumin seeds, then red chili powder and kasuri methi.

12

Mix in the blended tomato and onion mixture, sugar, and salt, and cook for 1-2 minutes.

13

Add a mixture of low-fat milk and cornflour to the gravy and bring to a boil.

14

If serving immediately, mix in the koftas gently and cook for another minute.

Cooking Techniques

blanchingfryingsimmering

Equipment Needed

steamerkadhaiblender

Spice Level:

🌶️🌶️🌶️

Dietary

dairy-free

Allergens

milkgluten

Also Known As

Palak KoftaSpinach Paneer Balls in Butter Sauce

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