Palak kofta gravy we first tasted in a restaurant in Vietnam and as i mentioned in the Aloo capsicum gravy post, this is another restaurant style gravy which you can try at home . I didn’t deep fry the Koftas but coked in the paniyaram pan as i did in the Cabbage Kofta recipe. We had this with Lachha parathas which i have posted here.
INGREDIENTS FOR KOFTA (MAKES 7 KOFTAS)
PALAK (Chopped) | 1/4 CUP |
POTATO(bolied and peeled) | 2 |
BESAN | GRAM FLOUR | 1 TBLSP |
CORIANDER POWDER | 1/2 TSP |
RED CHILLI POWDER | 1/2 TSP |
JEERA POWDER | 1/4 TSP |
OIL | 1-2 TBLSP |
ONION | 2 |
PALAK | 1 CUP (TIGHTLY PACKED) |
TOMATO | 1 |
RED CHILLI POWDER | 1/2 TSP |
CORIANDER POWDER | 1/2 TSP |
JEERA | 1/4 TSP |
GARAM MASALA POWDER | 2 PINCHES |
KASOORI METHI | 2 PINCHES |
MILK | 1/4 CUP |
METHOD:
FOR MAKING KOFTAS
- Combine all the ingredients under the Ingredient table “Kofta”,except oil and mix well. Ensure that the mixture is tight. If you feel it isbit loose add 1 tblsp of besan to this to make it thick.
- Make small balls( koftas )out of this and heat the paniyaram pan.
- Add little oil in each hole and place the koftas into it.
- Cook in a medium flame by turning it on both sides. Let it turns into a golden brown colour. Add little oil if needed.
- when the koftas are firm and cooked, switch off the flame and keep it aside.
FOR GRAVY
- Chop the onions finely. In a pan add oil and saute the onions till they become light brown.
- allow this to cool and add the tomato and jeera.
- Meanwhile wash and chop the palak and and cook it hot water for 2 minutes. Add 1/2 tsp of sugar while cooking to retain the colour.
- When it is cool, take out the water and make the spinach into a fine puree. Reserve the water to use it for gravy.
- Finely grind the onion tomato mixture into a smooth paste. Heat oil in a pan and add this paste and saute well. Add the coriander powder, garam masala and red chilli powder.
- when the raw smell of the masala powder goes, add the palak puree and add the reserved water which we kept aside after cooking the palak.
- Now add in the milk and mix well. Let this boil for 2 minutes. Add kasoori methi and switch off the flame.
- Palak gravy is ready . Before serving add in the kofta balls to the hot gravy and serve with roti | parathas.
NOTES:
- Green chilli can be added instead of red chilli powder. If adding green chilli grind with the palak.
- You can replace cream instead of milk.
- Koftas can be deep fried too instead of making in paniyaram pan.
- I have kept the koftas in the gravy for 3 hours and it didn’t break in the gravy.
Love to have to with roti.. yummy!!!sometimes, I also prefer the paniyaram pan for shallow frying...
ReplyDeletelooks yummy!! and i liked your idea of making kofta balls in paniyaram pan ...
ReplyDeletethis looks healthy and delicious sis.i love the way you prepared koftas
ReplyDeletepretty good jey ~ i like kofta's, should try this kind of low fat version !
ReplyDeleteI would love integrating palak in kofta as well as gravy!!! Pretty good post, Jeyashri :) Superlike for this one...
ReplyDeleteDelicious and perfect :)
ReplyDeleteYummy........Perfect Gravy......
ReplyDeletex❤x❤
http://indianveggiesbhojan.blogspot.in/
Nice n delicious gravy..love the kofta based curries a lot..as we can make various variations with it
ReplyDeletesuper yummy, loved the idea, must be yummy, aj would love this.
ReplyDeleteWow! Healthy and delicious kofta's.. Do visit my blog.. http://kitchenserenity.blogspot.in/
ReplyDeletelove the idea of frying the koftas in paniyaram pan.. lovely curry...
ReplyDeleteyummy and healthy curry....luvd the idea of making the koftas....
ReplyDeleteNew Post at Anu's - Mini Dark Chocolate Cups with Dry Fruits and Nuts
South Indian Cooking
Anu's Healthy Kitchen - "HOW TO's ? of Kitchen" EVENT and SHARE PAGE and a RECIPE (Paneer Celery Burji)
Healthy and lovely!
ReplyDeleteI love any kofta base curry.. this one is healthy too
ReplyDeletewow wonderfully and such a fresh recipe. love the vibrant green of the creamy gravy.
ReplyDeletePerfect with rotis.. Looks nice !
ReplyDeleteyummy..good one
ReplyDeleteExcellent looking koftas.Loved the look of it.
ReplyDeleteDeepa
Love the colour of the gravy n needless to say how that bowl makes me hungry.
ReplyDeleteexcellent gravy with a rich green colour
ReplyDeleteDelicious and healthy kofta curry, looks wonderful.
ReplyDeletedelicious n healthy indeed...
ReplyDeleteDelicious kofta
ReplyDeletehi jeyashree
ReplyDeletei made this today...it was yummy....thanks.
yeah hi jaishree first i would say congrats fr ur blog.. it s too good to learn new varieties.. i cam US "last mnth and im tryng al ur dishes.. Last week i tried palak kofta with mushroom pulao it cam too good and delicious frst tim im tryn palak..my hubby luvd it.. thnks and i also tried ur tiffn sambar,soups md biriyani methoss.. keepp posting.. nw evn i got an idea to share my kitchn cookin to ma frnds.. inspird by yu :)
ReplyDeleteI am new to cooking.. So it may sound silly.. But still.. Whether salt must be added only to gravy or for kofta balls too?
ReplyDeleteNot at all a silly question. You can add little salt to koftas and to the gravy also. This will make it taste better to avoid it making bland
DeleteTried it ... it z awesome
ReplyDeleteLoved it! The koftas turned out awesome and the gravy delicious ��
ReplyDelete