Spinach and Paneer Malai Kofta

by Has Chauhan-4 November 2026Medium

Prep Time20 min

Cook Time25 min

Total Time45 min

Servings4

Indulgent and dreamy spinach and paneer koftas fried until crisp and served over a rich, garlicky, and creamy makhani sauce.

Imported RecipeOriginally from: www.instagram.com

Method

0
In a large mixing bowl, combine the grated paneer, grated potato, chopped spinach, chilli flakes, ground spices, salt, and binding flour. Mix and knead until combined.
1
Shape the paneer mixture into smooth, round bite-sized kofta balls.
2
Heat oil in a deep frying pan over medium heat. Fry the koftas in batches until evenly crispy and golden brown, then drain and set aside.
3
In a separate pan, heat 2 tablespoons of oil over medium heat. Add the chopped garlic and sauté until fragrant.
4
Add the cumin seeds, turmeric, red chilli powder, and garam masala, frying gently for about 30 seconds.
5
Pour in the pureed tomatoes and simmer over medium heat until thickened and the oil begins to separate.
6
Stir in the chopped fresh coriander and pour in the double cream, stirring until smooth and velvety. Simmer for another 2-3 minutes.
7
To serve, pour the hot makhani gravy into a serving dish, arrange the fried koftas on top, and finish with a drizzle of cream and fresh coriander.