Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, palak kofta / spinach balls curry. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Palak Kofta / Spinach Balls Curry is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Palak Kofta / Spinach Balls Curry is something which I have loved my entire life.
spinach kofta curry is an healthy alternative to the traditional kofta curry. the recipe i have shown here is the simple and basic palak kofta recipe, but there are so many variations to this classic recipe. in this recipe i have prepared the spinach puree separately and mixed with grated paneer and boiled. Palak kofta Curry is a classical dish from North Indian cuisine, which has shallow fried spinach dumplings in onion and tomato based spicy gravy. Place one ball of paneer mixture.
To begin with this recipe, we must first prepare a few ingredients. You can cook palak kofta / spinach balls curry using 33 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Palak Kofta / Spinach Balls Curry:
- Take For Koftas:
- Make ready 1 tbsp Oil
- Prepare 1small Onion diced
- Get 1 Green chilli slit
- Get 1 tsp Ginger-garlic paste
- Prepare 1/3 tsp Salt
- Get 1 Bunch spinach / palak - roughly chopped
- Prepare 100 g Cottage cheese / paneer - grated
- Make ready 1 large Potato -, boiled & mashed/grated
- Prepare 1/4 cup Bengal gram flour / besan
- Get 1 tbsp Cashew nuts / kaju - chopped
- Prepare 1/4 tsp Garam masala
- Take 6 slices Bread crumbs approx
- Make ready 2 tbsp Corn flour/ rice flour to coat the koftas (optional)
- Prepare as needed Oil for deep frying
- Prepare For gravy:
- Get 1 tbsp Oil
- Prepare 1 tsp Cumin / jeera
- Take 2 tsp Dry fenugreek leaves / kasuri methi. - crushed or rubbed between palms
- Prepare 1 Bay leaf / tej patta
- Prepare 1 Onion - large, finely chopped
- Get 1 tsp Ginger-garlic paste
- Get 1/4 cup Cashew nuts / kaju
- Get 1/2 tsp Fennel / saunf
- Prepare 1/4 tsp Turmeric powder / haldi
- Take 1 tsp Kashmiri red chilli powder
- Take 1 tsp Coriander / dhaniya powder
- Make ready 1/2 tsp Salt
- Prepare 1 cup Water
- Get 1/4 tsp Garam masala
- Get For garnish:
- Take 2 tbsp Coriander leaves - finely chopped
- Prepare 1 tsp Dry fenugreek leaves / kasuri methi - crushed between palms
Mix all the ingredients and make small round balls. Heat oil in a pan and fry the kofta balls till they turn brown. Palak Kofta (spinach kofta curry) Fried Spinach Dumplings in a Creamy Tomato Sauce is a delicious vegetarian curry recipe. Spinach aka palak koftas are deep-fried balls/dumplings.
Steps to make Palak Kofta / Spinach Balls Curry:
- 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 doesn't 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.
These koftas are prepared with chopped spinach, potato, onion, and gram flour along with spices. These koftas are like soft creamy cheese balls that just melt in your mouth, in the greenest, creamiest palak gravy. BONUS — These ARE NOT fried Simple recipe for healthy paneer koftas simmered in a palak or spinach curry plus a tip to get restaurant style green colour without food colouring. Palak Paneer or spinach with Indian cottage cheese (paneer) is a very popular Indian recipe, one that you find on the menu card of every Indian restaurant and this Palak Tofu recipe is exactly the same, the only difference is that I have swapped the paneer with tofu. I have made this vegan by adding coconut.
So that’s going to wrap this up with this exceptional food palak kofta / spinach balls curry recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
