Ingredients
- For the koftas
- 1 cup palak leaves (washed and chopped)
- 1 cup mashed boiled potatoes
- Few cashew nuts (chopped roughly)
- 2 tbsp. grated paneer
- 1 tbsp fresh coriander leaves
- 1/2 tsp jeera powder
- 1-2 green chilies (chopped)
- 1 piece ginger (grated)
- 1 tbsp Maida(flour)
- salt to taste
- oil for frying
- For the gravy
- 2 bunch palak
- 2 onions (blanched and make a paste)
- 2 tomatoes (blanched and pureed)
- 2 tbsp cashew nut paste
- 1 tsp ginger garlic paste
- 1/2 tsp garam masala
- 1 tsp jeera or cumin seeds
- 1 tsp red chili powder
- 2 tsp fenugreek leaves
- 2 tbsp Butter
- salt to taste
- 1/4 cup cream
How to make Palak Kofta
- Take all the ingredients needed for the koftas and mix them well. Make small round balls and roll them in some cornflour. Now deep fry them on low heat till they are golden brown. Drain and keep aside.
- Clean the spinach and boil the spinach in very little water and salt. Add a pinch of sugar to maintain the green color. Once boiled drain out the excess water and squeeze out water from the spinach and make a fine paste.
- Heat butter in a kadai. Add the jeera and when it begins to splutter, add onion, ginger garlic paste and fry till golden brown.
- Now add pureed tomatoes and cook till oil separates.
- Add the palak puree and cashew nut paste and mix well. Now add salt, red chili powder, garam masala and cover cook for 3-4 minutes. Add 1/4 cup water and let it boil. Then add cream and crushed fenugreek leaves. Mix well.
- Finally add the koftas in the gravy and let it simmer for another 2 minutes so that the koftas absorb the flavor of the gravy.
- Dish out the koftas in a serving bowl.
- Garnish it with some swirls of fresh beaten cream on the top.
- Serve hot with chapatis or naan.
