Recipe of Super Quick Palak Kofta / Spinach Balls Curry

Hello everybody, I hope you are having an amazing day. Today I will show you a way to prepare a special 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 will be smell and look delicious.

Palak Kofta / Spinach Balls Curry Recipe. spinach kofta curry is an healthy alternative to the traditional kofta curry. the recipe i have shown here is the simple and basic palak kofta recipe, but there are so many variations to this classic recipe. in this recipe i have prepared the spinach puree separately and mixed with grated paneer and boiled. Palak kofta Curry is a classical dish from North Indian cuisine, which has shallow fried spinach dumplings in onion and tomato based spicy gravy.

You can cook Palak Kofta / Spinach Balls Curry using 33 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Palak Kofta / Spinach Balls Curry

1. Make ready of For Koftas:.
2. It’s 1 tbsp of Oil.
3. Prepare 1small of Onion diced.
4. You need 1 of Green chilli slit.
5. Make ready 1 tsp of Ginger-garlic paste.
6. Make ready 1/3 tsp of Salt.
7. Make ready 1 Bunch of spinach / palak - roughly chopped.
8. You need 100 g of Cottage cheese / paneer - grated.
9. Prepare 1 large of Potato -, boiled & mashed/grated.
10. It’s 1/4 cup of Bengal gram flour / besan.
11. Take 1 tbsp of Cashew nuts / kaju - chopped.
12. Take 1/4 tsp of Garam masala.
13. It’s 6 slices of Bread crumbs approx.
14. You need 2 tbsp of Corn flour/ rice flour to coat the koftas (optional).
15. Take as needed of Oil for deep frying.
16. You need of For gravy:.
17. You need 1 tbsp of Oil.
18. Prepare 1 tsp of Cumin / jeera.
19. You need 2 tsp of Dry fenugreek leaves / kasuri methi. - crushed or rubbed between palms.
20. Make ready 1 of Bay leaf / tej patta.
21. Take 1 of Onion - large, finely chopped.
22. Prepare 1 tsp of Ginger-garlic paste.
23. Take 1/4 cup of Cashew nuts / kaju.
24. Make ready 1/2 tsp of Fennel / saunf.
25. Make ready 1/4 tsp of Turmeric powder / haldi.
26. It’s 1 tsp of Kashmiri red chilli powder.
27. You need 1 tsp of Coriander / dhaniya powder.
28. Take 1/2 tsp of Salt.
29. You need 1 cup of Water.
30. It’s 1/4 tsp of Garam masala.
31. You need of For garnish:.
32. Make ready 2 tbsp of Coriander leaves - finely chopped.
33. You need 1 tsp of Dry fenugreek leaves / kasuri methi - crushed between palms.

Palak Kofta Curry is a delicious recipe made with spinach and potatoes.Learn how to make/prepare Palak Kofta Curry by following this easy recipe.Mix all the ingredients and make small round balls.Heat oil in a pan and fry the kofta balls till they turn brown.

Palak Kofta / Spinach Balls Curry step by step

1. 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..
2. Add roughly chopped spinach leaves..
3. 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..
4. Blend the cooked spinach-onion mix to a fine puree. Transfer puree to a mixing bowl..
5. Add grated paneer & boiled potato, besan, broken cashew nut pieces and garam masala. Mix well..
6. 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..
7. Knead well to form chapati dough like consistency..
8. 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)..
9. Ensure that the corn flour coating is very thin. Dust off the excess corn flour because this will turn the frying oil cloudy..
10. In medium-high flame, heat oil for frying. Deep fry all the koftas..
11. Blot them on kitchen paper towel to remove any excess oil. Keep them aside & proceed to making the gravy..
12. 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..
13. Add finely chopped onions, ginger- garlic paste and salt. Saute until onions turn translucent..
14. Add turmeric powder and kashmiri red chilli powder. Mix well and turn off heat. Allow to cool..
15. 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..

Clean the spinach leaves, remove the stalk and rinse the leaves with water thoroughly.Method for preparing Curry: Finely chop the onions, tomatoes, green chilli, ginger and keep it ready.Take one spinach ball and using wet hands spread.

Palak Kofta is one such rich Mughalai dish where koftas which are balls made with spinach, potatoes and paneer are deep-fried and cooked and served in a rich creamy sauce prepared with spinach, onions, tomatoes and cashewnut paste.Its a labor intensive dish but its worth the effort and makes a.Palak paneer recipe - Palak is the Hindi word for spinach and paneer is Indian cottage cheese.So this dish is nothing but Indian cottage cheese simmered in However this recipe also works with blanched spinach.More Paneer recipes Paneer butter masala Malai kofta Paneer makhani Easy paneer bhurji.