Saag Kofta Recipe | Dawat | Abida Baloch | Desi Food
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Saag Kofta is a beloved dish in Pakistani cuisine, originating from the rich culinary traditions of the Punjab region. This dish combines spiced spinach and fried dumplings, often enjoyed during family gatherings and festive occasions. The koftas are made from paneer and potatoes, offering a delightful contrast to the vibrant saag. Today, variations of Saag Kofta can be found across South Asia, adapting to local tastes and ingredients.
Ingredients
- ●spinach
- ●paneer
- ●potatoes
- ●onions
- ●garlic
- ●ginger
- ●green chilies
- ●chickpea flour
- ●cumin seeds
- ●coriander powder
- ●turmeric powder
- ●garam masala
- ●salt
- ●oil
- ●cream
- ●water
Instructions
- 1Blanch spinach in boiling water until wilted, about 2-3 minutes.
- 2Drain spinach and immediately transfer to ice water to stop cooking.
- 3Blend spinach into a smooth paste and set aside.
- 4In a bowl, combine paneer, mashed potatoes, chickpea flour, cumin seeds, and salt.
- 5Mix until well combined and form into small balls (koftas).
- 6Heat oil in a pan over medium heat.
- 7Fry the koftas until golden brown, about 4-5 minutes, then drain on paper towels.
- 8In another pan, heat oil and sauté onions until golden, about 5-7 minutes.
- 9Add garlic, ginger, and green chilies; cook for 2-3 minutes until fragrant.
- 10Stir in coriander powder, turmeric powder, and garam masala; cook for 1 minute.
- 11Add the spinach paste and water, simmer for 5-7 minutes.
- 12Adjust seasoning with salt and add cream, stirring well.
- 13Gently add the fried koftas to the spinach sauce and cook for 2-3 minutes.
- 14Serve hot with naan or rice.
Ingredient Alternatives
paneer
Healthier: tofu
Cheaper: ricotta cheese
Tofu is lower in calories and provides a similar texture.
cream
Healthier: coconut milk
Cheaper: milk
Coconut milk adds creaminess with fewer calories.
Techniques
blanchingfryingsautéing
Equipment
blenderpanpotmixing bowlslotted spoon
🌶️🌶️🌶️Hotmilk
Also Known As
Palak KoftaSpinach Kofta
Ingredients
- ●1 kg mutton, cut into pieces
- ●4 tbsp mustard oil
- ●2 large onions, finely sliced
- ●2 tbsp ginger-garlic paste
- ●4-5 dried red chilies
- ●1/2 cup yogurt
- ●2 tsp red chili powder
- ●1 tsp turmeric powder
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat mustard oil in a heavy-bottomed pot until it starts to smoke.
- 2Add cumin seeds and let them splutter.
- 3Add sliced onions and sauté until golden brown.
- 4Stir in ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.
- 5Add the mutton pieces and sear them on high heat until browned on all sides.
- 6Reduce the heat and add red chili powder, turmeric powder, and coriander powder. Mix well.
- 7Add yogurt and salt, and stir to combine all the ingredients.
- 8Cover and cook on low heat for about 1.5 to 2 hours, stirring occasionally, until the mutton is tender.
- 9If needed, add water to adjust the consistency of the gravy.
- 10Once done, garnish with fresh coriander leaves and serve hot.
Equipment
Heavy-bottomed potWooden spoonMeasuring spoonsKnifeCutting board
🌶️🌶️🌶️Hot
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