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
 | Copyright © Malas - Kitchen 2007 | | All rights reserved

1 comment

Anonymous said...

hi there!
how can u add cream and cook for 10 min ??????// when did u add rest of the ing like poppy seeds????? can u explain ...thx