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 |
FOR GRAVY :
SERVES 4
| 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.
