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Palak Kofta / Spinach Balls Curry
Palak Kofta / Spinach Balls Curry

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We hope you got insight from reading it, now let’s go back to palak kofta / spinach balls curry recipe. You can cook palak kofta / spinach balls curry using 33 ingredients and 15 steps. Here is how you achieve that.

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

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