Indian Palak Paneer Kofta Curry

No one likes Palak (Spinach) in our family. But, everyone loves Palak when combined with Paneer (Indian Cottage Cheese). Since this combo is both nutritious and decadent, its quite common at our place.
I am sure, you all have tasted the famous vegetarian Indian entrees - Palak Paneer and Malai Kofta Curry. Today's delicacy is a mix of these two curries, Paneer Koftas in a creamy spinach sauce.

PANEER KOFTAS:
Paneer/Indian Cottage Cheese - 1 1/2 cups
Boiled Potatoes - 2 medium
All Purpose Flour/Maida - 1/4 cup
Cilantro/Coriander Leaves - few sprigs
Green Chili Paste - 1/2 tsp
Grated Ginger - 1/2 tsp
Garam Masala - 1/4 tsp
Salt
Oil for deep frying

PALAK (SPINACH) SAUCE:
Spinach/Palak Leaves - about 6 cups
Onion - 1 medium
Tomato - 1 medium
Whole Milk - 1/2 cup
Almonds/Badam - 5
Raisins - about 1 tsp
Green Chillies - 2
Ginger - half inch piece
Garlic - 2 cloves
Cumin/Jeera Seeds - 1/2 tsp
Garam Masala - 1/4 tsp
Chat Masala - 1/2 tsp
Kasuri Methi/Dry Fenugreek Leaves - 1 tsp
Salt
Oil - 2 tsp

How to cook Paneer Koftas in a Spinach Sauce:

MAKING KOFTAS:

• In a mixing bowl, add grated paneer, grated boiled potato, finely chopped cilantro, all purpose flour, 1/2 tsp ginger, 1/2 tsp chili paste, 1/4 tsp garam masala and salt. Mix all the ingredients well and make round or oval balls of the mixture.

• Heat oil for deep frying. Deep fry one ball in medium hot oil. If the ball breaks while frying, add more flour to the mixture. Deep fry all balls in medium hot oil, until golden brown. Let them cool.
• If you want to make Paneer at home, take a look at Homemade Paneer.  And if you are in a place where Paneer is not available, but Italian Ricotta Cheese is available, try Ricotta Cheese Malai Kofta Curry.

MAKING PALAK SAUCE/GRAVY:

• Soak almonds (or any other nuts) and raisins in water for 20 - 30 minutes.  Soaking is not necessary, but grinding soaked nuts becomes easier.
• Roughly dice onions and tomatoes. Puree onions, tomatoes, 2 green chillies, ginger and garlic cloves. Add little water if required.
• Puree spinach leaves, soaked almonds and raisins with about 1/2 cup water to a smooth paste. Raisins will add a natural sweetness and it balances the slight bitter taste of spinach.
• Heat about 2 tsp oil in a pan. You can use butter instead of oil.  Add cumin seeds. After few seconds, add onion tomato paste.  Saute until the raw smell goes off and the paste thickens. Now add spinach puree and cook it covered until it starts boiling.
• Add salt, 1/4 tsp garam masala, chat masala, crushed kasuri methi leaves and continue cooking until the paste thickens.
• Lastly, add milk and stir. Bring it to a boil and your sauce/gravy is ready.  Taste for salt and other seasonings. Add more garam masala if you like.
• Instead of milk, you can use milk cream/malai or thick yogurt/dahi or whipped cream as well.

When you are ready to serve, bring the sauce to a boil. Add the koftas and cook it at low heat for about a minute, just enough to warm the koftas. Do not cook it for a longer time, as koftas sometimes break in the gravy.  

Garnish with almond slices and serve Palak Paneer Kofta Curry with roti, Naan, Parathe or rice.