PALAK KOFTA

Ingredients for kofta

• Chopped spinach / Palak - 2 cup
• Gram flour /Besan - 3 tsp
• Slices of bread - 2
• ground ginger - 1/2
• Salt to taste

For the stuffing (for the koftas)

• Paneer 4 to 5 tsp
• Coriander - 1 tsp
• Green chilies - 2
• Oil for deep frying

For the Gravy

• Large tomatoes - 4
• Chilli pd - 1 tsp
• Cream - 4 tsp
• Ghee - 2 tsp
• Salt to taste

To be ground paste for the gravy

• Large onion - 1
• Grated coconut - 2 tsp
• Garlic clove - 1
• Ginger a small piece
• Red chilli - 1
• Green chillies - 2
• Coriander seeds / Dhaniya - 2 tsp
• Jeera seeds / Cumin - 1 tsp
• Poppy seeds - 2 tsp
• Coriander leaves - 2 tsp

For the gravy

• Cut the tomatoes into big pieces, add 4 cups of water and cook. when soft, make a puree
• Heat ghee in a pan and fry paste well
• Add chilli pd and fry again
• Add the tomato puree, cream, salt and boil the gravy for at least 10 to 15 minutes

For the Koftas

• Steam the palak /spinach leaves for 5 min, then squeeze out the water
• Roast the gram flour on a tava for 2 to 3 min
• Mix the spinach, roasted gram flour/ besan, bread, ginger and salt well.
• Mix all the ingredients together for the stuffing
• Make a small ball of the spinach mixture and flatten them slightly. Put a little mixture of the stuffing in the centre and close it.
• Repeat the remaining spinach mixture and stuffing.
• Deep fry the koftas in oil. Remove drain and keep aside
• Just before serving, add the koftas to the hot gravy

serve with parathas / Chapati / Naan

Recipe by Tarla Dalal