Soft paneer and potato kofta with spinach and coriander, served in a creamy KABO Curry Masala gravy.
Serves: 2 | Prep time: 5 minutes | Cook time: 15 minutes
Ingredients
For the kofta
- 100 g potato, peeled and boiled until tender
- 120 g paneer, finely grated
- 1 tbsp KABO Curry Masala
- 50 g spinach, blanched, squeezed dry and finely chopped
- 2 tbsp fresh coriander, finely chopped
- 1 tbsp rice flour
- ½ tsp salt
- 1 tsp oil, if air-frying
For the gravy
- 1 tbsp oil
- 1 tbsp KABO Curry Masala
- 2 tbsp fresh coriander, finely chopped
- 250 ml thickened cream
- 150 ml water
- 25 g butter
- Salt, to taste
Method
1. Make the kofta
Boil the potato until tender, then allow it to cool slightly. Mash until smooth.
Squeeze the blanched spinach firmly to remove as much water as possible, then chop finely.
Combine the potato, grated paneer, KABO Curry Masala, spinach, coriander, rice flour and salt.
Mix until the ingredients come together into a soft, firm mixture.
Divide into 4 equal portions and shape into smooth balls. If the mixture feels too soft, add a little extra rice flour.
2. Cook the kofta
Air fryer: Lightly brush or spray the kofta with oil. Air-fry at 190°C for approximately 12–15 minutes, turning halfway, until golden and lightly crisp.
Deep fry: Heat oil to approximately 170–175°C. Carefully fry the kofta until golden and crisp, about 4–5 minutes. Drain on paper towel.
Keep the cooked kofta warm while you prepare the gravy.
3. To make the KABO gravy
Heat the oil in a pan over medium heat.
Add 1 tbsp KABO Curry Masala and sauté for about 20–30 seconds, allowing the spices to bloom.
Add the chopped coriander and stir for another 20 seconds.
Pour in the cream and water, stirring well to combine.
Bring to a gentle simmer and add the butter.
Simmer for 5–7 minutes, stirring occasionally, until the gravy becomes smooth, creamy and thick enough to coat the back of a spoon.
Taste and adjust the salt if needed.
4. Finish
Gently place the cooked kofta into the gravy and spoon the hot gravy over them and simmer gently for 2–3 minutes, allowing the kofta to absorb some of the sauce without breaking apart. If the gravy becomes too thick, add a small splash of water. If it is too thin, continue simmering for another minute or two.
Serve hot with basmati rice, naan, roti or your favourite Indian bread.
KABO Tip
For the best texture, add the kofta to the gravy just before serving. This keeps their outside lightly crisp while allowing them to soak up the creamy KABO gravy.
