Time and servings
Time and servings
Ingredients
for kofta:
- 3 tsp oil
- 2 tbsp onion (chopped)
- 3 clove garlic
- 1 inch ginger
- 1 green chilli
- 1 bunch palak / spinach leaves (chopped)
- 1 cup paneer / cottage cheese (grated)
- ½ cup potato (boiled & mashed)
- ¼ cup besan / gram flour (roasted)
- 5 cashew / kaju (chopped)
- ¼ tsp garam masala
- ¼ tsp salt
- ¼ cup corn flour (to roll)
- oil for deep frying
for curry:
- 3 tsp oil
- 1 tsp cumin / jeera
- 1 bay leaf / tej patta
- 2 tsp kasuri methi / dry fenugreek leaves
- ½ tsp fennel / saunf
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- ½ tsp turmeric / haldi
- 1 tsp kashmiri red chilli powder
- 1 tsp coriander powder
- 2 tbsp coriander leaves (finely chopped)
- 2 cup tomato pulp
- ¼ cup cashew paste
- 1 tsp salt
- 1 cup water
- ¼ tsp garam masala
- 1 tsp kasuri methi (crushed)
Instructions
- firstly, in a large kadai heat 3 tsp oil and saute 2 tbsp onion, 3 clove garlic, 1-inch ginger, 1 green chilli and 1 bunch of palak.
- cool completely and blend to smooth paste.
- also add 1 cup paneer, ½ cup potato, ¼ cup besan.
- additionally add 5 cashews, ¼ tsp garam masala and ¼ tsp salt.
- combine well forming a dough.
- prepare a round ball without any cracks.
- roll them in corn flour and deep fry in hot oil.
- stir occasionally, and fry till the kofta turn golden and crisp.
- drain off the palak koftas and serve with curry.
Palak kofta preparation
1
firstly, in a large kadai heat 3 tsp oil and saute 2 tbsp onion, 3 clove garlic, 1-inch ginger and 1 green chilli.
2
also saute 1 bunch of chopped palak, till it shrinks and changes colour.
3
cool completely and transfer to a blender.
4
blend to smooth paste adding water as required.
5
take the blended palak puree into a large mixing bowl.
6
also add 1 cup paneer, ½ cup potato, ¼ cup besan.
7
additionally add 5 cashews, ¼ tsp garam masala and ¼ tsp salt.
8
combine well forming a dough. if there is more moisture add in breadcrumbs and form a dough.
9
pinch a small ball sized dough and prepare a round ball without any cracks.
10
roll them in corn flour for extra crisp outer covering.
11
deep fry in hot oil or bake in preheated oven at 180-degree celsius for 20 minutes.
12
stir occasionally, and fry on medium flame.
13
fry till the kofta turn golden and crisp. drain off the palak koftas and keep aside.
Curry preparation recipe
1
now in a large kadai heat 3 tsp oil and saute 1 tsp cumin, 1 bay leaf, 1 tsp kasuri methi and ½ tsp fennel.
2
also, saute 1 onion till they turn golden brown.
3
additionally, add 1 tsp ginger garlic paste and saute well.
4
further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and 2 tbsp coriander leaves.
5
saute on low flame till the spices turn aromatic.
6
now add 2 cup tomato pulp and mix well. to prepare tomato pulp, blend in 3 large tomatoes into smooth puree without adding any water.
7
cover and cook till the oil separates from sides.
8
now add ¼ cup cashew paste, 1 tsp salt and cook well. to prepare cashew paste, soak 10 cashews in ¼ cup warm water and blend smooth.
9
furthermore, add 1 cup water and adjust consistency.
10
add in prepared kofta balls and mix gently.
11
cover and simmer for 5 minutes or till kofta absorb masala.
12
further, add ¼ tsp garam masala and 1 tsp kasuri methi. mix well.
13
finally, serve palak kofta curry with chapathi or roti.
Video
Notes
- firstly, adding cashew pieces in kofta gives a crunchy bite to kofta.
- also, add cream along with cashew paste to prepare rich and creamy malai kofta recipe.
- additionally, cook the tomato pulp well, else the curry tastes raw.
- finally, palak kofta curry tastes great when prepared slightly creamy and less spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/palak-kofta-recipe-spinach-kofta-curry/