Paneer Palak kofta


  • 2 bunches spinach (Cleaned and finely chopped)
  • 1/2 cup breadcrumbs (or to your taste)
  • 2 table spoon groundnut oil for deep frying (or mustard oil)
  • Salt to taste
  • 4-5 finely chopped finely green chillies
  • 1 cup grated paneer
  • 3 medium size grated onions
  • 1 table spoon garlic paste
  • 1 table spoon ginger paste
  • 4-5 medium sized tomatoes grated
  • Few fresh coriander leaves
  • 1/4 table spoon turmeric powder
  • 1/4 table spoon red chilli powder
  • 1 table spoon masala powder (garam masala)


  • Mix chopped spinach and breadcrumbs with salt and chopped chillies
  • Divide the spinach mixture into equal sized balls (may be 12-16)
  • Stuff grated paneer into these balls also called koftas
  • Heat sufficient oil in a frying pan and deep-fry the koftas till golden brown
  • Drain onto an absorbent paper
  • Heat two table spoon of groundnut oil in a frying pan
  • Add onions and fry till they become golden in colour and add ginger and garlic pastes to it
  • Cook till oil surfaces and add tomatoes again cook for eight to ten minutes
  • Add red chilli powder, turmeric, garam masala powder and salt
  • Add half a cup of water after stirring and cooking it for about five to six minutes
  • Bring it to a boil and simmer for five minutes on low heat
  • Add more water if the gravy is too thick (individual taste and preference)
  • Arrange koftas in a serving dish and pour hot gravy on top and serve immediately garnished with chopped coriander, lemon slices and chilly with onion slices