Easiest Way to Fall Appetizing Palak Kofta / Spinach Balls Curry

Jorge Thompson

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Easiest Way to Fall Appetizing Palak Kofta / Spinach Balls Curry Delicious, fresh and tasty.

Palak Kofta / Spinach Balls Curry. palak kofta curry with detailed photo and video recipe. a simple and healthy palak based north indian cuisine gravy recipe prepared with spinach and paneer balls. the recipe has a strong similarities to the popular punjabi cuisine malai kofta recipe with same gravy but with different ingredients for kofta balls. it is a healthy curry which can be. Palak Kofta Curry Recipe: It is a delectable main course dish in which softballs (known as koftas), made by paneer (cottage cheese) and potato are served in spinach curry sauce. To make Palak koftas more healthy, you can substitute potato with bottle gourd (lauki or ghia).

I found quite a few palak kofta curry recipes on the net, but all of them were complicated or needed fancy ingredients.

I was in no mood to use paneer, cream, cashew paste, etc.

So I used simple ingredients, and made my own version!

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

Ingredients of Palak Kofta / Spinach Balls Curry

Prepare of For Koftas:.
You need 1 tbsp of Oil.
Prepare 1small of Onion diced.
It’s 1 of Green chilli slit.
It’s 1 tsp of Ginger-garlic paste.
It’s 1/3 tsp of Salt.
It’s 1 Bunch of spinach / palak - roughly chopped.
It’s 100 g of Cottage cheese / paneer - grated.
Prepare 1 large of Potato -, boiled & mashed/grated.
It’s 1/4 cup of Bengal gram flour / besan.
You need 1 tbsp of Cashew nuts / kaju - chopped.
It’s 1/4 tsp of Garam masala.
It’s 6 slices of Bread crumbs approx.
You need 2 tbsp of Corn flour/ rice flour to coat the koftas (optional).
It’s as needed of Oil for deep frying.
It’s of For gravy:.
It’s 1 tbsp of Oil.
Prepare 1 tsp of Cumin / jeera.
It’s 2 tsp of Dry fenugreek leaves / kasuri methi. - crushed or rubbed between palms.
Prepare 1 of Bay leaf / tej patta.
You need 1 of Onion - large, finely chopped.
It’s 1 tsp of Ginger-garlic paste.
Prepare 1/4 cup of Cashew nuts / kaju.
Prepare 1/2 tsp of Fennel / saunf.
It’s 1/4 tsp of Turmeric powder / haldi.
Prepare 1 tsp of Kashmiri red chilli powder.
It’s 1 tsp of Coriander / dhaniya powder.
It’s 1/2 tsp of Salt.
You need 1 cup of Water.
You need 1/4 tsp of Garam masala.
It’s of For garnish:.
It’s 2 tbsp of Coriander leaves - finely chopped.
Prepare 1 tsp of Dry fenugreek leaves / kasuri methi - crushed between palms.

How to make Palak kofta curry; How to make Palak Kofta Curry.

Let us start with preparing the kofta balls for the curry first.

Clean the spinach leaves, remove the stalk and rinse the leaves with water thoroughly.

Place the leaves in a sieve to drain the excess water.

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 doesnt 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 grated paneer & boiled potato, besan, broken cashew nut pieces and garam masala. Mix well..
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..

Take gram flour in a big bowl.

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 prepare either simple kofta or stuffed kofta as per your preference.

Palak Kofta Curry Recipe is a healthy, tasty and a perfect side dish with roti.

Palak kofta curry is a curry made with deep fried vegetable balls in spinach gravy curry.