Baked paneer Koftas in Spinach Gravy

Very popular combination again, spinach and cottage cheese – paneer. This combination is a nutrient powerhouse, why?? Let me explain in detail, paneer a rich source of protein , calcium, Vit A & vit  B12. Spinach is the rich source of carotene from which our body makes vitamin A. Plus it is rich source of Iron, calcium and fibers. So many nutrients in one dish,, have it with paratha and it will fulfil 2/3 of your daily quota of nutrients.

Preparation time: 15 mins

Cooking time: 20-25 mins

Serves: 4


Fresh paneer : 100 g

Boiled potatoes: 100 g

Spinach : 200 g

Breadcrumbs : 3-4 tbsp

Salt: as per taste

Green chilly – ginger paste:  1 tsp

Ginger garlic paste: 1 tsp

Onions: 1 tbsp finely chopped

Oil+ghee: 1 tbsp

Garam masala: 1 tsp

Kasoori methi: ½  tsp


  • Mash the paneer and potatoes together. Add salt and chilly ginger paste , mix well.
  • Divide the material into 10-12 small portion and form into small balls.
  • Coat the balls with breadcrumbs and bake into pre heated oven at 180 deg, for 10-12 mins or till balls forms slightly brownish spots outside. You can deep fry the balls at this point, but to keep the dish healthy I have baked them.
  •  Once baked, keep aside and let them cool down.
  • Now take 8-10 cups of water in broad pan and boil it, once boiled, add washed spinach leaves , keeping just for 2 mins , immerse the leaves in ice cold water. this will maintain the green colour of spinach. Once cooled down, drain it and puree it in a blender.
  • In the vessel take oil + ghee, once hot add finely chopped onions, when onions turns translucent add ginger garlic paste and sauté over low flame.
  • Then add kasoori methi, garam masala and spinach puree and mix well.
  • Let it simmer for 5 mins , now the gravy is ready.
  • Now just before serving add the paneer balls to the gravy and let the gravy coat the balls. Simmer for 2 mins and serve hot.

Nutritional Value:

Energy: 148 g

Carbs: 10.3 g

Protein: 5.3 g

Fat: 8.5 g

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