Lunch

Palak Kofta Curry

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

INSTRUCTIONS

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.

Preferred recipes by Chef Rakesh Sethi.

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