Go Back

Kale and Spinach saag with Paneer Koftas

Swati
Healthy and Nutritious Kale and Saag with Paneer Koftas | Learn how to make KAle and Spinach Saag
Prep Time 15 mins
Cook Time 30 mins
Course Main
Cuisine Indian
Servings 4 people

Equipment

  • Pressure Cooker(Indian style/Instant Pot)

Ingredients
  

To make Saag

  • 1 bunch Kale or 2-3 cups
  • 2 Cups Spinach(Palak)
  • 1 Onions-medium
  • 7-8 Garlic Cloves
  • 1" piece Ginger
  • 2 Tomatoes
  • 1-2 Green Chillies (or as required)
  • 1 tsp Garam Masala-
  • ½ tsp Red Chilli Powder(optional)
  • 1 tbsp Oil
  • Salt to taste
  • 1 tsp Cumin Seeds

To make Paneer Koftas

  • 1 Cup Fresh Paneer
  • 1 Potatoes(medium)
  • 1-2 tbsp Cornmeal/Makki Ka Atta
  • ¼ tsp Salt
  • ½ tsp Red Chilli Powder
  • 1 tbsp Cilantro/ Fresh Coriander(optional)
  • 1 tsp Oil

Instructions
 

To make Saag

  • Wash Spinach and  Kale leaves in running water to clean from all the dirt.
  • Trim the leaves from the stem and finely chop.In a pan take some water, add leaves and cook till the leaves are soft and tender.
  • Add spinach leaves after 2-3 minutes of adding kale leaves as spinach takes less time to cook.
  • Once cooked, puree the greens.
  • Finely chop onions, garlic, ginger and green chilies. Puree tomatoes.
  • In a pan, add oil. As I have mentioned in my earlier posts also, I use mustard oil for veggies and curries, you can use any oil of your choice.
  • Heat oil and add, asafoetida(hing), cumin seeds. When seeds crackle, add finely chopped ginger, garlic and green chillies. I pureed chillies with tomatoes, you can do either way.
  • Add onions when ginger-garlic start to turn light brown.
  • Saute onions till these are light pink, then add pureed tomatoes. Cook till the masala starts leaving the oil, add garam masala, and red chili powder(optional).
  • Add pureed greens, adjust the consistency by adding very little water.Cover and cook for another 4-5 minutes, till the greens, are cooked in masala.
  • You can add a tbsp of cornmeal to get the rich and creamy texture. I ran out of cornmeal so I didn't add any. A tbsp of cream can also be added.
  • Switch off the flame, cover and keep aside.
  • Before serving reheat, make the tempering of cumin seeds and red chili powder in desi ghee (called Tadka) and serve hot with the bread of your choice.

To make Paneer Koftas

  • Take fresh paneer. I usually use homemade paneer, click here for the recipe of homemade paneer. Store-bought paneer can also be used.
  • Grate it finely. Mash potatoes and mix with paneer, cornflour. Add coriander leaves and red chili powder, salt and mix together nicely.
  • Add oil and again mix, then form tennis sized balls, flatten a little with hands. This gives you 9-10 koftas.
  • Microwave the kofta balls for 2 minutes Start with 1 min 30 sec. If you feel koftas are too soft microwave for another 10-15 sec not more than that. These koftas little water. Do not microwave these for more than 2 minutes, as koftas may get hard
  • You can also fry koftas, incase you don't want to microwave. For that, heat oil in a pan and fry the koftas on medium flame till light brown.
  • Add to saag or gravy, don't over mix as these are soft and may crumble.These koftas can be added to any curry like makhani curry or simple onion tomato masala curry.
  • Enjoy the koftas in saag with any bread of your choice.
Keyword KAle and Spinach Saag with Paneer Koftas, Kale Saag