Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, palak kofta. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Palak kofta is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Palak kofta is something that I have loved my whole life.
Welcome to my channel Zaiqa - E - Taj Aj hum share kar rahe hai special Dish Palak kofta. Banane mai easy aur khane mai maze daar. Palak kofta Curry is a classical dish from North Indian cuisine, which has spinach dumplings in a spicy gravy made from onion and Palak Kofta Curry (Spinach Kofta) Recipe (with Step by Step Photos).
To begin with this particular recipe, we must prepare a few components. You can have palak kofta using 22 ingredients and 20 steps. Here is how you cook that.
The ingredients needed to make Palak kofta:
- Make ready Ingredients For Koftas:
- Prepare 2 cups (1 bunch) chopped Spinach (palak)
- Take 4 tablespoons Gram Flour (besan)
- Take 1/2 cup grated or crumbled Paneer
- Prepare 1 Green Chilli, finely chopped
- Get 1/4 teaspoon Cumin Seeds
- Take 1 pinch Cardamom Powder
- Make ready to taste Salt
- Make ready 2 tablespoons Cornflour (cornstarch), for coating of koftas
- Prepare Ingredients For Gravy:
- Get 1/2 teaspoon Cumin Seeds
- Prepare 1 medium Onion, finely chopped
- Get 2 cloves Garlic, chopped
- Take 1/2 inch Ginger, chopped
- Take 5-6 Cashew Nuts
- Make ready 2 medium Tomatoes, finely chopped (3/4 cup)
- Take 1 1/2 teaspoon Cumin-Coriander Powder
- Get 1 teaspoon Red Chilli Powder
- Take 1/2 teaspoon Kasuri Methi
- Take 2 (1+1) tablespoons Oil
- Take 1 1/2 cup or as needed Water
- Prepare to taste Salt
Palak ka kofta is very delicious and making it is easy as well. 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. I love spinach, and paneer and koftas, so I am so happy about this recipe.
Instructions to make Palak kofta:
- Heat 1-teaspoon oil in a kadai/pan over medium flame. Add 4 tablespoons gram flour and roast it over low flame until nice aroma releases and it turns light golden in colour. Transfer it to a bowl and let it cool at room temperature.
- Separate spinach leaves by removing stem and wash them in running water to discard any dirt or impurities. Drain the excess water from spinach and finely chop it. Heat 1 teaspoon oil in the same kadai/pan over medium flame. Add 2 cups finely chopped spinach.
- Cook until almost moisture is evaporated from spinach.
- Transfer cooked spinach to the same bowl having gram flour
- Add a pinch of salt and mix well. Spinach mixture for kofta is ready.
- Take grated/crumbled paneer, 1 finely chopped green chilli, 1/4 teaspoon cumin seeds, a pinch of cardamom powder and salt in a bowl.
- Mix well. Paneer mixture for kofta is ready.
- Divide both mixtures (spinach and paneer) into 6 equal portions and make round shaped balls from each of them.
- Take one ball of spinach mixture and flatten it to make round shaped puri having 2-3 inch diameter using your hand. Place one ball of paneer mixture in the center of the puri.
- Cover it with the sides of flattened spinach mixture puri. Seal it in the center and again give a round shape to make kofta.
- Take 2 tablespoons cornflour (cornstarch) or arrowroot powder in a plate. Roll the raw kofta in the cornflour.
- Prepare all the remaining koftas in similar way.
- Heat the appe pan over medium flame. Add few drops of oil in each mould and place the kofas in it. When the bottom surface turns golden brown, drizzle few drops of oil over it and flip them. Flip and cook unil kotas turn crispy and golden brown from all sides. You can also deep fry or shallow fry the koftas in oil until they turn crispy and golden brown instead of cooking them in appe pan.
- Transfer them to a plate. Palak Koftas are ready.
- Heat 1 tablespoon oil in a pan (kadai) over medium flame. Add cumin seeds; when they start to turn golden brown, add finely chopped onion and sauté until it turns light pink in colour. Add cashew nuts, finely chopped ginger, finely chopped garlic and sauté for a minute.
- Add finely chopped tomatoes and salt.Sauté until tomatoes turn soft. Turn off the flame. Let the mixture cool for few minutes.
- Transfer mixture to the small jar of a mixer grinder and grind until smooth paste. Heat 1 tablespoon oil in the same pan over medium flame. Add prepared paste, cumin-coriander powder and red chilli powder.
- Mix well and sauté until oil starts to separate. Add 1½ cups of water (more or less to make thin or thick gravy respectively. Mix well and cook covered until you get the desired consistency of gravy.
- Taste the gravy for salt and add more if required. Add 1/2 teaspoon crushed kasuri methi and mix well.
- Add koftas (either halved or whole) and turn off the flame. Palak Kofta curry is ready for serving.
Palak Kofta is a nutritious recipe and perfect for those who try to avoid the leafy vegetables. The recipe involves the simplest of ingredients and is easy to make. This tempting and sumptuous palak kofta curry prepared with finely chopped spinach in gram flour and simmered in tomato-cream gravy can be served steaming hot with chapatti, parantha or rice. Palak Kofta Curry - Low fat version. Palak/ spinach is one of my favourite greens, its such a versatile ingredient to add to curries and stir fries.
So that is going to wrap it up for this special food palak kofta recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
