Palak/Spinach Kofta

Palak/Spinach Kofta

Here is the simple and quick palak kofta recipe. Palak is very healthy to eat. Normally we used to prepare poriyal, kootu… but it’s really different and nice to have.

My recent trail was this palak kofta which turned out to be delicious. It is very soft and really good with the gravy.

This goes well with chapatti, roti, idli, dosa and fried rice…

Ingredients

(For Gravy)

Spinach Puree – 1 bunch

Red Onion Paste – 2 (big)

Tomato Paste – 2 (big)

Ginger Garlic Paste – 1 tsp

Red Chilli Powder – 1 tsp

Garam Masala Powder – ½ tsp

Cashew Curd Paste – 1/5 cup

Salt to taste

(For Kofta)

Mashed Boiled Potatoes – 1 cup

Chopped Spinach Leaves – 1 cup

Grated Paneer – 3 tsp

Chopped Green Chilli – 3

Crushed Ginger & Garlic – 1 tsp

Corn Flour – 4 tsp

Bread Crumbs – ¼ cup

Oil for deep fry

Salt to taste

(To sauté)

Butter – 4 tsp

Jeera/cumin seeds – 1 tsp

Chopped Coriander Leaves – few

Method

(For kofta)

Take all the ingredients which are under “for kofta” and make a lemon sized is corn balls.

Add little water into corn flour in a small bowl. Then take a kofta ball and dip into this corn mix. Then roll them in bread crumbs and 

deep fry in oil.

(For gravy)

Heat oil in a kadai, add cumin seeds let it be for few seconds.

Now add onion paste, and fry for 5 minutes on a low flame. It should not burn.

Then add crushed ginger and garlic and fry for few sec. Then add red chilli powder and salt.

Add tomato puree; let it cook another 5 min on a low flame.

Now add palak puree and mix everything together and then the raw smell goes well.

Then add the cashew paste into this gravy. Add 1 cup of water and garam masala. Then mix well, close the lid and keep cook on a low flame.

Finally add the kofta into spinach gravy. This should be observed by the gravy.

Wow.... Serve with chapatti!!!