Palak Paneer Kofta Curry
Golden-fried paneer kofta, bound with soft-boiled potatoes, take center stage in this North Indian comfort classic. They’re tucked into a velvety curry that starts with caramelized onions and blended tomatoes, layered with cashews, mustard oil, and a generous mix of spices. On the side, saffron-scented rice adds a gentle, floral lift to every bite.
Nutritional facts
Protein
27g
Carbs
87g
Calories
870kcal
Fat
48g
Ingredients
Spinach, Potato, Paneer Cheese, Basmati Rice, Plum Tomato, Red Onion, Canola Oil, Golden Raisins, Cashews, Heavy Cream, Plain Yogurt, Mustard Oil, Corn Starch, All Purpose Flour, Kosher Salt, Whole Milk, Chaat Masala, Cashews, Clarified Butter, Thai Red Peppers, Ginger, Cilantro, White Pepper, Chile de Arbol, Garlic, Kashmiri Chili Powder, Cardamom, Coriander, Cumin, Sugar, Cinnamon Stick, Turmeric, Asafoetida, Clove, Spice, Cardamom, Green, Whole, Garam Masala, Fenugreek, Cumin, Bay Leaf, Saffron
Contains milk, cashews, wheat.
Reviews
4.7
Based on 24 reviews
Need larger portion for rice and curry but you really need to make sure you add enough gravy to eat with some times it's just dry kofta in meal.
Kapil · 12/13/25
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About Gaurav Raj
Born and raised in Odisha, India, Chef Gaurav Raj's culinary journey began in the heart of his family kitchen. From a young age, he found inspiration in the vibrant flavors and rich traditions of Indian cuisine. After completing his formal education at IHM, Pusa, New Delhi, Chef Raj honed his skills through training at the prestigious Marriott group of Hotels in Pune.
Venturing abroad, Chef Raj made his mark in the culinary scene of San Francisco, where he worked alongside renowned chefs such as Manish Tyagi and Pujan Sarkar at acclaimed modern Indian restaurants like August 1 Five and Rooh. His time in the Bay Area exposed him to innovative techniques and diverse culinary influences, shaping his approach to cooking.
Driven by his passion for exploring new culinary horizons, Chef Raj eventually found his way to the Pacific Northwest. Here, as the Executive Chef of Rasai, he brings his unique vision to life, blending traditional Indian flavors with global culinary techniques. At Rasai, which means entrance, opening, and passage, Chef Raj crafts elevated yet approachable Indian cuisine, inviting diners on a flavorful journey that celebrates the essence of Indian culinary heritage.
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