Steamed Spinach Dumplings(Paneer Palak Koftas)

Steamed Spinach Dumplings(Paneer Palak Koftas)

2 reviews, 4.5 star(s). 100% would make again

Ready in 45 minutes

Lentils and dairy combined with spinach and peppers. Healthy and tasty vegetarian fare. Serve in a spicy gravy such as curry, or makhani.


1 cup Spinach; - chopped
1 cup Paneer; - Ready made
1/2 cup Brown Rice Flour; - (Chawal ka Atta)
1/2 cup Gram Flour; - Chickpea flour (Besan)
2 medium jalapeno peppers; - chopped fine
1 teaspoon Baking Powder
1/2 teaspoon Kosher salt

Original recipe makes 6



Paneer can be quickly made by baking ricotta cheese at 350F for about 30 minutes. You can also substitute soft tofu (soya paneer).

If using frozen spinach thaw it separately in a bowl first. Add the liquid as well as the spinach as it improves the color of the koftas.

In a food processor (or large bowl) combine all the ingredients and mix to a stiff batter (or very soft dough). Form round balls about 1 inch around then flatten them slightly. Place them in a steamer. Steam the koftas for about 20 minutes until they are firm and slightly raised.

Makes about 12 dumplings. Serve in a spicy gravy such as Makhani, your favorite curry.

Each (2 dumpling) serving contains an estimated:

Cals: 136, FatCals: 38, TotFat: 4g

SatFat: 2g, PolyFat: 0g, MonoFat: 2g

Chol: 13mg, Na: 318mg, K: 193mg

TotCarbs: 17g, Fiber: 3g, Sugars: 1g

NetCarbs: 14g, Protein: 8g


I made these to serve with makhani gravy. They made a complete dinner.

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I used fresh spinach and my own homemade paneer. When I tried to process the ingredients, it formed dry crumbles, not a dough. I added some sour cream to hold it together, and it became a somewhat sticky dough. They ended up delicious, though.
jdriemeyer 1y ago

I made these to serve with makhani gravy. They made a complete dinner. [I posted this recipe.]
promfh 10y ago

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