Palak Kofta Curry Recipe

INGREDIENTS 200 gms Palak Puree 50 ml Refined oil ½ Tsp Cumin whole 2 Nos. Red chilli whole 2 Tsp Garlic, chopped 2 Nos. Green chillies, chopped To taste Salt Water as required 2 Tbsp Butter Kofta- 100 gms Carrot, grated 50 gms French beans, chopped 50 gms Cottage cheese (Paneer), mashed 80 gms Potato, boiled, mashed 2 Nos Green chilli, chopped To taste Salt & white pepper powder 2 Tbsp Corn flour 1 Tbsp Flour(Maida) 3 Tbsp Fresh Coriander Stuffing- 10 gms Khoya ½ Tsp Almonds, chopped ½ Tsp Cashewnuts, chopped 1 Tsp raisins, chopped 2 pinch salt Oil to deep fry Kofta’s Garnish- 1 Whole red chilli-dry 1 Coriander sprig 5 gms Ginger juliennes

In a small bowl combine all stuffing ingredients and mix well. Keep aside. In another big bowl combine all Kofta ingredients and mix to make kofta mixture. Take 18-20 grams of mixture at a time and stuff it with half a teaspoon of stuffing mixture. Roll them in your palms and shape them like a ball. Make all kofta balls and keep aside. Heat oil in a wok and deep fry all Koftas. Remove on a paper tissue and keep aside. Gravy- Heat oil in a pan and add cumin and red chilli whole. When it crackles add chopped garlic and sauté for 2 minutes. Add chopped green chillies, pureed spinach and salt. Cook stirring continuously for 10 minutes, adding water, as required from time to time. Put all fried koftas in the spinach gravy and cook for 2-3 minutes. Finish with butter and remove in a bowl. Serve hot garnished with whole red chilli-dry, coriander sprig and ginger juliennes.


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