Shahenshahi Palak Kofta Recipe

Shahenshahi Palak Kofta
'The Kings' Spinach and Paneer Dumplings in Creamy Gravy
Submitted By: Taz


Oil for deep frying

½ lb Paneer (Indian Cottage Cheese) - grated fine
2 Bunches (16oz) Fresh Spinach (Palak Saag) - washed and finely chopped
½ small Red Onion (Pyaz) - minced fine
½ inch piece Fresh Ginger (Adrak) - grated into a paste
2 Large cloves Fresh Garlic (Leh-sun) - minced fine
¼ Cup White Chickpea Flour (Besan)
1 tsp Cumin Seed (Jeera) - roasted and ground into a fine powder
½ tsp Garam Masala
¼ tsp Red Chile Powder (Lal Mirchi)
1 tsp Ghee
Kosher Salt (Namak) to taste

1 Cup White Chickpea Flour (Besan)
2 Tbs Rice Flour (Chawal ka Atta)
1 tsp Baking Powder
½ tsp Turmeric (Haldi)
¼ tsp Red Chile Powder (Lal Mirchi)
Kosher Salt (Namak) to taste
Room Temp Water as needed

Masala Kari (Gravy):
1 medium Onion (Pyaz) – rough chopped
4 cloves Fresh Garlic (Leh-sun) – crushed
1 inch piece Fresh Ginger (Adrak) – chopped
2 medium Tomatoes (Tamatar) – seeded and rough chopped
½ cup Heavy Cream (Malai)
1 tsp Garam Masala
1 tsp Turmeric Powder (Haldi)
1 tsp Dried Fenugreek Leaves (Kasuri Methi)
½ tsp Red Chili Powder (Lal Mirchi)
Kosher Salt (Namak) to taste
2 Tbs Oil


Make the Koftas:
  1. Place all of the 'batter' ingredients in a small mixing bowl and mix with water until smooth (batter should be thick enough to thickly coat back of a spoon when right consistency) - Set aside
  2. Heat ghee in a large skillet, wok, or kadahi over medium high heat until shimmering - Once ghee is hot, add onion and sauté for 2 minutes - Add ginger and garlic and sauté for an additional minute - Add spinach and sauté until just wilted (apx 1 minute) - Remove from heat and allow to cool until easily handled - Once spinach mixture has cooled, squeeze out as much water as possible - Add chickpea flour and salt to taste - Thoroughly combine into a 'dough'
  3. Divide into 10-12 equal portions and roll into balls (if they do not hold together, add a little chickpea flour ) - Set aside
  4. In a medium mixing bowl, add grated paneer, ground cumin, garam masala, red chile powder, and salt to taste (apx 1 tsp) - Thoroughly combine
  5. Divide paneer mixture into 10-12 equal portions and roll into balls - set aside
  6. Heat enough oil for deep frying to 350ºF
  7. Take one of the spinach 'balls' and press into a disk between your palms (should form a 3-4 inch disk) - Place a 'paneer ball' in the center of the disk and fold edges together completely encasing the paneer - Gently roll back to round and set aside - Repeat until entire batch is complete
  8. Dip each kofta in batter to coat and gently lower into the oil - Fry 3-4 koftas at a time until golden brown and crisp
Make the Masala Kari:
  1. Place onion, garlic, and ginger in a food processor or blender and purée into a smooth paste

  2. Heat oil in large heavy bottomed pan, wok, or large kadahi over medium-high heat until shimmering - Once oil is hot, add onion mixture (DO NOT RINSE WORK BOWL) and sauté for 2-3 minutes or until raw smell is gone - Add turmeric, garam masala, and red chile powder and thoroughly combine - Continue to sauté for 2 minutes

  3. Place the tomatoes into the food processor or blender and purée until smooth - Transfer to the onion spice mixture and thoroughly combine

  4. Add cream, and salt to taste - Thoroughly combine and bring to a simmer - Allow to simmer (uncovered) for 10 minutes

  5. Add dried fenugreek leaves, thoroughly combine, and continue to simmer for 3 minutes
Assemble the Dish:
  1. Place koftas in a medium kadahi or serving dish with high sides (or plate 2-4 per person in individual serving dishes) and gently pour the masala kari over the top

  2. Serve hot garnished with a drizzle of heavy cream, a little grated paneer, and/or some chopped fresh coriander (Dhania Patta) if desired

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