Hello everybody, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Palak Kofta / Spinach Balls Curry. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Palak Kofta / Spinach Balls Curry Recipe.
You can have Palak Kofta / Spinach Balls Curry using 33 ingredients and 15 steps. Here is how you cook that.
Ingredients of Palak Kofta / Spinach Balls Curry
You need of For Koftas:.
You need 1 tbsp of Oil.
You need 1small of Onion diced.
Take 1 of Green chilli slit.
Make ready 1 tsp of Ginger-garlic paste.
You need 1/3 tsp of Salt.
It’s 1 Bunch of spinach / palak - roughly chopped.
You need 100 g of Cottage cheese / paneer - grated.
Take 1 large of Potato -, boiled & mashed/grated.
Take 1/4 cup of Bengal gram flour / besan.
Prepare 1 tbsp of Cashew nuts / kaju - chopped.
Prepare 1/4 tsp of Garam masala.
Take 6 slices of Bread crumbs approx.
Take 2 tbsp of Corn flour/ rice flour to coat the koftas (optional).
Take as needed of Oil for deep frying.
Make ready of For gravy:.
You need 1 tbsp of Oil.
Make ready 1 tsp of Cumin / jeera.
It’s 2 tsp of Dry fenugreek leaves / kasuri methi. - crushed or rubbed between palms.
You need 1 of Bay leaf / tej patta.
It’s 1 of Onion - large, finely chopped.
It’s 1 tsp of Ginger-garlic paste.
Take 1/4 cup of Cashew nuts / kaju.
Make ready 1/2 tsp of Fennel / saunf.
Make ready 1/4 tsp of Turmeric powder / haldi.
Prepare 1 tsp of Kashmiri red chilli powder.
It’s 1 tsp of Coriander / dhaniya powder.
Prepare 1/2 tsp of Salt.
You need 1 cup of Water.
You need 1/4 tsp of Garam masala.
Prepare of For garnish:.
Make ready 2 tbsp of Coriander leaves - finely chopped.
Take 1 tsp of Dry fenugreek leaves / kasuri methi - crushed between palms.
Palak Kofta / Spinach Balls Curry instructions
Instructions for kofta preparation:
Heat oil in a wok. Add diced onion, slit green chilli, ginger-garlic paste and salt. Saute until onions become translucent..
Add roughly chopped spinach leaves..
Cover and cook for one minute. Mix well. Cover and cook for another ten minutes with stirring occasionally. Open the lid and saute until all the water evaporates. This is important so that the kofta mix doesn't become too soft. Turn off heat when all the water has evaporated. Allow to cool..
Blend the cooked spinach-onion mix to a fine puree. Transfer puree to a mixing bowl..
Add fresh bread crumbs and mix well. The quantity of bread crumbs will vary depending upon moisture content in your spinach mix. Use accordingly. In case you need to add more than what is mentioned in my recipe, adjust the flavour by adding some salt and garam masala..
Knead well to form chapati dough like consistency..
Form ping-pong ball sized koftas. Roll them in dry corn flour/ rice flour to form an even coating upon frying (this step is optional)..
Ensure that the corn flour coating is very thin. Dust off the excess corn flour because this will turn the frying oil cloudy..
In medium-high flame, heat oil for frying. Deep fry all the koftas..
Blot them on kitchen paper towel to remove any excess oil. Keep them aside & proceed to making the gravy..
Instructions for gravy preparation:
Heat oil in a wok and add bay leaf, cumin seeds, fennel seeds, cashew nuts & kasuri methi. Saute for a minute..
Add finely chopped onions, ginger- garlic paste and salt. Saute until onions turn translucent..
Add turmeric powder and kashmiri red chilli powder. Mix well and turn off heat. Allow to cool..
Remove bay leaf. Blend to a fine puree by adding water. Heat a wok and transfer the blended mix. Bring it to a boil. As the fried koftas. Garnish with crushed kasuri methi & finely chopped coriander leaves. Serve with hot roti, chapati, phulka, naas, kulcha or with jowar rotis like I do..
