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Spinach Kofta - Palak Kofta Recipe
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Recipes in English
>>
Vegetarian Recipes / Vegen Recipes / Veggie Recipes >> Spinach
Kofta |
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Spinach dumplings in a
gravy. |
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For Gravy
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Cashew nut
paste 30 gm/2 tbs |
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Cream 15 ml/1
tbs |
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Coriander
leaves, chopped 5 gm/1 tbs
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Cumin (jeera)
seeds 2.5 gm/ 1/2 tsp |
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Garlic paste 5
gm/1 tsp |
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Ginger paste 5
gm/1 tsp |
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Oil 30 ml/2
tbs |
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Onion, chopped
1 medium |
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Salt to taste
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Tomatoes,
chopped 240 gm/1 cup |
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Turmeric (haldi)
powder 2.5 gm/ 1/2 tsp |
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Red chilli
powder 5 gm/1 tsp |
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For Koftas
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Spinach 175 gm
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Gram flour (besan)
240 gm/1 cup |
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Cashew nuts,
broken 30 gm/2 tbs |
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Coriander
powder 2.5 gm/ 1/2 tsp |
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Cumin (jeera)
powder 2.5 gm/ 1/2 tsp |
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Oil for frying
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Poppy (khus
khus) seeds 15 gm/1 tbs |
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Red chilli
powder 2.5 gm/ 1/2 tsp |
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Salt to taste |
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- To
Make Koftas: Clean, wash and par boil spinach leaves.
Cool, then squeeze out as much water from the spinach as
possible and mash. Grind poppy seeds and cashew nuts to a
paste. Except oil, mix all remaining ingredients for the
koftas with the paste and spinach. Divide mixture into 8
portions. Form balls by rolling each portion between the
palms. Heat oil in a kadhai and deep fry the balls. Keep
aside.
- For
Gravy: Heat 2 tablespoons oil in a kadhai. Splutter
cumin seeds. Add chopped onions and brown. Add ginger and
garlic pastes, cashew nut paste, turmeric, red chilli powder
and salt. Fry for 2-3 minutes. Add chopped tomatoes and fry
for another 8-10 minutes. Add 120 ml/ 1/2 cup water and
simmer. Before serving add the koftas to the gravy and
simmer for a few minutes.
- Time:
Preparation: 15 minutes
Cooking: 20 minutes
- To
Serve: Pour into a serving bowl. Garnish with coriander
leaves and cream.
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