GravyPalak kofta gravy | palak kofta curry recipe

Palak kofta gravy | palak kofta curry recipe

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.
Palak kofta gravy
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

Palak kofta gravy 2
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.
kofta mix palak kofta
  • 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.
palak kofta palak koftas
  • when the koftas are firm and cooked, switch off the flame and keep it aside.

palak kofta
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.
onions Onion tomato 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.
blanched palak palak puree
  • 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.
onion tomato mix palak gravy
  • 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 Palak kofta
  • Palak gravy is ready . Before serving add in the kofta balls to the hot gravy and serve with roti | parathas.

Palak -kofta -gravy
NOTES:

  1. Green chilli can be added instead of red chilli powder. If adding green chilli grind with the palak.
  2. You can replace cream instead of milk.
  3. Koftas can be deep fried too instead of making in paniyaram pan.
  4. I have kept the koftas in the gravy for 3 hours and it didn’t break in the gravy.

29 COMMENTS

  1. 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 🙂

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Related Blogs

Recipe of the day