Shahi palak kofta

Name: Shahi palak kofta
Total time: 18000 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: for Palak koftas--; 1 tbsp oil; 2 tbsp Onion chopped; 1 inch ginger roughly chopped; 2 cloves garlic; 1 bunch spinach; 1 cup grated paneer; 1/2 cup grated boiled potato; 1/4 cup gram flour/ besan; 2 bread slices, ground in mixie to get crumbs; 2 tbsp cornflour; 1/2 tsp salt or to taste; 1/4 tsp garam masala; 1 tbsp crushed pista (optional); 1/4 cup cornflour for rolling; as required Oil to deep fry; for Gravy--; 3 tbsp oil; 1 tsp cumin seeds/jeera; 1 bay leaf/ tej patta; 2 green cardamom/ hari Elaichi; 1 black cardamom/ badi Elaichi; 3-4 cloves/ laung; 1 inch cinnamon/ dalchini; 2 onions chopped; 1 tbsp ginger garlic paste; 8-10 crushed cashew; 3 tomatoes chopped or grated; 2 tsp salt or to taste; 1 tsp degi lal mirch

Swati @swati_17

Chandigarh/ Gurgaon, India

#GA4
#week2
Shahi Palak kofta curry a recipe from the northern regions of India is basically soft and succulent spinach dumplings in a rich and spicy onion tomato gravy.

Swati @swati_17

Chandigarh/ Gurgaon, India

#GA4
#week2
Shahi Palak kofta curry a recipe from the northern regions of India is basically soft and succulent spinach dumplings in a rich and spicy onion tomato gravy.

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Ingredients

1.5 hours

3-4 servings

forPalak koftas--
1 tbspoil
2 tbspOnion chopped
1 inchginger roughly chopped
2 clovesgarlic
1 bunchspinach
1 cupgrated paneer
1/2 cupgrated boiled potato
1/4 cupgram flour/ besan
2bread slices, ground in mixie to get crumbs
2 tbspcornflour
1/2 tspsalt or to taste
1/4 tspgaram masala
1 tbspcrushed pista (optional)
1/4 cupcornflour for rolling
as requiredOil to deep fry
forGravy--
3 tbspoil
1 tspcumin seeds/jeera
1bay leaf/ tej patta
2green cardamom/ hari Elaichi
1black cardamom/ badi Elaichi
3-4cloves/ laung
1 inchcinnamon/ dalchini
2onions chopped
1 tbspginger garlic paste
8-10crushed cashew
3tomatoes chopped or grated
2 tspsalt or to taste
1 tspdegi lal mirch
1 tspgaram masala
2 tsp.kitchen king or subzi masala
2 tspcoriander /dhaniya powder
1/2 tspturmeric/ haldi
2 tbspgram flour
1 tbspoil/ghee
1 tbspkasoori methi
1/4 cupcream or malai
1 1/2 cuphot water
2 tbspchopped green coriander

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Steps

1.5 hours

1

First we will make the koftas. Separate the spinach leaves and wash nicely in lots of water.
2

Heat oil in a pan. Add onion, ginger and garlic. Saute for 2 minutes. Add the washed spinach. Cover and cook for 2-3 minutes. Cool and grind to make a puree.
3

In a bowl add spinach puree, paneer, potatoes, gram flour, bread crumbs, cornflour, salt, garam masala and pista. Mix to make a dough. If it's too sticky add some more cornflour.
4

Make small lemon sized balls and roll them in cornflour.
5

Heat oil in a kafai. Deep fry 3-4 koftas at a time on medium heat. When golden brown remove on an absorbent paper. Keep aside.
6

For the gravy. Heat 3 tbsp oil in a kadai. Add cumin, green cardamom, black cardamom, cinnamon, cloves and cumin. Saute for 1 minute. Add the onions. Cook on medium heat.
7

Once onions turn translucent add the ginger garlic paste. Saute for 2 minutes now add the crushed cashew. Cook till Onions turn golden brown.
8

Now add the tomatoes and cook until oil is released. Add the salt, coriander powder, red degi mirch, subzi masala, turmeric and garam masala. Cook for a minute.
9

Now add the gram flour and cook for 2 minutes. Cool and remove the bay leaf, cinnamon and black Elaichi. Grind the masala to a smooth paste using 3-4 tbsp of water.
10

Now heat one tbsp of ghee in a kadai add the kasoori methi. After 20 seconds add the paste. Cook for 1 minute.
11

Remove from heat. Add the cream or malai. Put back on low heat. Add hot water. Bring to a boil.
12

At the time of serving add the koftas and green coriander.mix gently and heat on low flame. Serve hot with chapati or rice.

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Swati @swati_17

on September 22, 2020 08:42

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati