Air fryer palak paneer kofta is my lighter take on Shaam Savera kofta, a restaurant-style Indian curry with a white paneer center wrapped inside a green spinach layer. Instead of deep frying the kofta balls, this recipe cooks them in the air fryer with just a light spray of oil.
The spinach layer is made with blanched spinach, boiled potato and lentil flour, while the center combines paneer and potato. The cooked koftas are served over a smooth onion, tomato and cashew gravy. Cut one open before serving and you get the contrasting green and white layers that make Shaam Savera distinctive.
If you enjoy Indian kofta curries, you may also like my air fryer paneer kofta. For more easy paneer recipes, try air fryer paneer tikka or air fryer paneer.
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Air fryer palak paneer kofta - video
Why Make Palak Paneer Kofta in the Air Fryer?
Traditional Shaam Savera kofta is usually fried. The air fryer makes it easier to cook the delicate spinach kofta balls with much less oil. Freezing the shaped koftas first helps them hold their shape, while the hot circulating air gives the outside a lightly crisp finish without having to handle them in a pan of hot oil.
Quick Summary: Prepare the spinach layer, make the paneer filling, shape and freeze the koftas, air fry until firm and lightly browned, then serve them over warm tomato-cashew gravy.
Ingredients for Air Fryer Palak Paneer Kofta
For the Spinach Kofta Layer:
- Baby spinach
- Boiled potato
- Red lentil flour
- Salt
- Garam masala
- Red chilli powder
- Cumin powder
Paneer Filling:
- Paneer
- Boiled potato
- Salt
- Garam masala
- Cornflour
For the Kofta Gravy:
- Onion
- Tomatoes
- Ginger
- Garlic
- Cashews
- Cumin seeds
- Bay leaf
- Cinnamon
- Whole spices
- Turmeric powder
- Red chilli powder
- Coriander powder
- Garam masala
- Salt
- Oil
- Water
How to Make Air Fryer Palak Paneer Kofta
Step 1: Blanch the Spinach
Bring water to a boil, add the spinach, blanch for a few minutes until wilted, drain the water completely.
Step 2: Make the Spinach Kofta Mixture
Allow the spinach to cool, blend it with the spices, combine the spinach puree with boiled potato and red lentil flour.
Pro Tip: Drain the blanched spinach well before blending. Excess water makes the spinach mixture sticky and makes the kofta balls more difficult to shape.
Step 3: Cook the Palak Mixture
Cook the spinach mixture over low heat for about 15 minutes, stir regularly until thick enough to shape, turn off the heat and allow it to cool completely.
Step 4: Make the Paneer Filling
Mix grated paneer with boiled potato, salt and garam masala, divide the mixture into small portions, roll into firm round balls.
Step 5: Shape and Freeze the Kofta Balls
Flatten a portion of the spinach mixture, place a paneer ball in the center, seal the spinach around it, roll gently into a ball, lightly coat with cornflour.
Freeze the shaped kofta balls for a few hours before air frying. Chilling is especially useful here because the spinach outer layer is softer than a regular potato and paneer kofta.
Step 6: Air Fry the Palak Paneer Kofta
Preheat the air fryer to 180°C or 355°F, lightly spray the frozen kofta balls with oil, arrange them in a single layer with space between each ball.
Air fry until the outside is firm and lightly browned. Similar spinach-paneer koftas are commonly air fried for roughly 10 to 15 minutes, but use the appearance and firmness of the kofta as the final guide because air fryers vary. :contentReference[oaicite:0]{index=0}
Pro Tip: Do not repeatedly move soft kofta balls during the first few minutes of cooking. Let the outside set before turning them if needed.
How to Make Kofta Gravy
Step 1: Cook the Onion and Whole Spices
Heat oil, add cumin seeds and whole spices, add onion, ginger and garlic, cook until the onion softens, add chopped tomatoes and salt.
Step 2: Cook the Tomatoes and Add Cashews
Cook until the tomatoes are soft, add turmeric, red chilli powder, coriander powder and garam masala, mix well, add cashews and turn off the heat.
Step 3: Blend the Restaurant-Style Kofta Gravy
Allow the onion-tomato mixture to cool slightly, blend until smooth, return the gravy to the pan, add water as needed and gently heat until ready to serve.
Pro Tip: Add the air-fried koftas only when you are ready to serve. Leaving spinach kofta balls in hot gravy for too long can soften the outside. This is also a useful make-ahead dish: prepare the gravy and koftas separately, then assemble at serving time. :contentReference[oaicite:1]{index=1}
Variations
Spicier kofta: Add finely chopped green chilli or extra red chilli powder to the spinach mixture.
Creamier gravy: Stir a little dairy cream into the finished tomato-cashew gravy for a richer restaurant-style curry.
Paneer-only center: Skip the potato in the filling and use seasoned grated paneer for a more distinct white center.
Serve as an appetizer: Air fry the paneer-stuffed spinach balls and serve them without gravy with a chutney or dip.
Substitutions
Red lentil flour: Replace it with chickpea flour or gram flour if needed. Gram flour is commonly used as a binder in traditional Shaam Savera recipes.
Paneer: Firm tofu can be used for a paneer-free version.
Cashews: Leave them out for a lighter gravy, although the sauce will be less creamy.
Cornflour: Use only a light coating. Its main purpose here is to help dry and strengthen the outside of the shaped kofta before air frying.
Air Fryer Palak Paneer Kofta Recipe
Equipment
- sauce pan
- Blender
- Air fryer
Ingredients
For the Spinach Kofta
- 4 cups baby spinach blanched and drained, about 1 cup puree
- 1 cup boiled potato mashed
- ¼ cup red lentil flour
- ½ teaspoon salt or to taste
- ½ teaspoon garam masala
- ¼ teaspoon red chilli powder
- ½ teaspoon cumin powder
For the Paneer Center
- ¾ cup grated paneer
- ¼ cup boiled potato mashed
- ¼ teaspoon salt
- ¼ teaspoon garam masala
- 2 tablespoons cornflour for coating
For the Gravy
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1- inch cinnamon stick
- 1 cups roughly chopped onion 1 medium onion
- 2 teaspoon chopped ginger
- 2 garlic cloves
- 2 cups roughly chopped tomatoes about 3 medium tomatoes
- 4 cashews
- ¼ teaspoon turmeric powder
- ⅓ teaspoon red chilli powder
- 1 teaspoon coriander powder or as per taste
- ½ teaspoon garam masala
- 1 teaspoon salt adjust to taste
- ½ to 1 cup water as required
Instructions
Prepare the Spinach Layer
- Blanch the baby spinach in boiling water for a few minutes. Drain well and allow it to cool.
- Blend the spinach with salt, garam masala, red chilli powder and cumin powder to make about 1 cup spinach puree.
- Combine the spinach puree with 1 cup mashed boiled potato and ¼ cup red lentil flour.
- Cook on low heat for about 15 minutes, stirring regularly, until the mixture becomes thick enough to shape.
- Turn off the heat and cool completely.
Make and Shape Koftas
- Combine ¾ cup grated paneer with ¼ cup mashed potato, salt and garam masala.
- Divide the paneer mixture into 8 equal portions and roll each into a small ball.
- Divide the cooled spinach mixture into 8 equal portions.
- Flatten one spinach portion in your palm and place a paneer ball in the centre.
- Bring the spinach mixture around the filling and seal completely.
- Shape into a smooth ball and lightly roll in cornflour.
- Repeat to make palak paneer kofta balls.
- Freeze for 2 to 4 hours, or until firm.
Air Fry the Kofta Balls
- Preheat the air fryer to 180°C / 355°F for 10 minutes.
- Arrange the frozen kofta balls in a single layer.
- Spray lightly with oil.
- Air fry at 180°C / 355°F for about 10 to 14 minutes, until firm and lightly browned.
- Check after 10 minutes and cook a little longer if required.
- Remove carefully and keep separate from the gravy until serving.
Prepare the Kofta Curry
- Heat 2 tablespoon oil in a pan.
- Add cumin seeds, bay leaf and cinnamon.
- Add onion, ginger and garlic. Cook until the onion starts to soften.
- Add tomatoes and salt. Cook until the tomatoes become soft.
- Add turmeric, red chilli powder, coriander powder and garam masala.
- Add cashews and cook briefly, then turn off the heat.
- Allow the mixture to cool slightly and blend until smooth.
- Return the puree to the pan and add ½ cup water initially.
- Simmer until the gravy reaches your preferred consistency, adding more water if needed.
- Pour the hot gravy into the serving dish and add the air-fried kofta balls just before serving.
Notes
Frequently Asked Questions
Too much moisture in the spinach mixture can make the koftas soft. Drain the blanched spinach well, cook the spinach mixture until thick, cool it completely and freeze the shaped balls before air frying.
Yes. Prepare the gravy and kofta balls separately. Keep the gravy refrigerated and freeze or chill the shaped kofta balls. Air fry the koftas and combine them with warm gravy close to serving time.
Yes. This recipe is specifically designed for the air fryer. Chill the shaped koftas, spray them lightly with oil and air fry until the outside is firm and lightly browned.
Conclusion
This air fryer palak paneer kofta gives the classic Shaam Savera presentation without deep frying. The combination of a seasoned paneer center, green spinach coating and smooth tomato-cashew gravy makes it a good curry for weekends, guests or a restaurant-style Indian meal at home.
The most important steps are removing excess moisture from the spinach, cooking the palak mixture until thick, cooling it before shaping and freezing the kofta balls before air frying. Keep the cooked koftas and gravy separate until serving so the outside stays intact.
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