Palak kofta

Name: Palak kofta
Total time: 5400 s
Cuisine: Indian
Ingredients: For kofta; 3 tbsp oil; 2 tbsp onion, chopped; 3 clove garlic; 1 inch ginger; 1 green chilli; 1 bunch palak spinach leaves chopped; 1 cup paneer cottage cheese grated; 1/2 potato boiled & mashed; 1/4 besan gram flour, roasted; 5 cashew; 1/4 tbsp garam masala; as per taste salt; 1/2 tbsp corn flour; as required oil for deep frying; for CURRY; 3 tbsp oil; 1 tbsp cumin jeera; 1 bay leaf tej patta; 2 tbsp kasuri methi; 1/2 tbsp fennel; 1 onion; 1/2 tbsp ginger garlic paste; 1/2 tbsp turmeric haldi; 1 tbsp kashmiri red chilli powder; 1 tbsp coriander powder; 2 tbsp coriander leaves finely chopped; 2 cup tomato pulp; 1/4 cup cashew paste; as per taste salt

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Ingredients

1hr 30 mint

For kofta
3 tbspoil
2 tbsponion, chopped
3 clovegarlic
1 inchginger
1green chilli
1 bunchpalak spinach leaves chopped
1 cuppaneer cottage cheese grated
1/2potato boiled & mashed
1/4besan gram flour, roasted
5cashew
1/4 tbspgaram masala
as per tastesalt
1/2 tbspcorn flour
as requiredoil for deep frying
forCURRY
3 tbspoil
1 tbspcumin jeera
1bay leaf tej patta
2 tbspkasuri methi
1/2 tbspfennel
1onion
1/2 tbspginger garlic paste
1/2 tbspturmeric haldi
1 tbspkashmiri red chilli powder
1 tbspcoriander powder
2 tbspcoriander leaves finely chopped
2 cuptomato pulp
1/4 cupcashew paste
as per taste salt
as requiredWater
1/4 tbspgaram masala
1 tbspkasuri methi

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Steps

1hr 30 mint

1

Firstly, in a large kadai heat 3 tsp oil and saute 2 tbsp onion, 3 clove garlic, 1-inch ginger and 1 green chilli.
2

Also saute 1 bunch of chopped palak, till it shrinks and changes colour.
3

Cool completely and transfer to a blender.
Palak kofta recipe
4

Blend to smooth paste adding water as required.
5

Take the blended palak puree into a large mixing bowl.
6

Also add 1 cup paneer, ½ cup potato, ¼ cup besan.
7

Additionally add 5 cashews, ¼ tsp garam masala, and ¼ tsp salt.
8

Combine well forming a dough. if there is more moisture add in breadcrumbs and form a dough.
9

Pinch a small ball sized dough and prepare a round ball without any cracks.
10

Roll them in corn flour for extra crisp outer covering.
11

Deep fry in hot oil or bake in preheated oven at 180-degree celsius for 20 minutes.
12

Stir occasionally, and fry on medium flame.
13

Fry till the kofta turn golden and crisp. drain off the palak koftas and keep aside.
14

Curry preparation recipe:
now in a large Kadai heat 3 tsp oil and saute 1 tsp cumin, 1 bay leaf, 1 tsp Kasuri methi, and ½ tsp fennel.
15

Also, saute 1 onion till they turn golden brown.
16

Additionally, add 1 tsp ginger garlic paste and saute well.
17

Further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and 2 tbsp coriander leaves.
18

Saute on low flame till the spices turn aromatic.
19

Now add 2 cup tomato pulp and mix well. to prepare tomato pulp, blend in 3 large tomatoes into smooth puree without adding any water.
20

Cover and cook till the oil separates from sides.
21

Now add ¼ cup cashew paste, 1 tsp salt and cook well. to prepare cashew paste, soak 10 cashews in ¼ cup warm water and blend smooth.
22

Furthermore, add 1 cup water and adjust consistency.
23

Add in prepared kofta balls and mix gently.
24

Cover and simmer for 5 minutes or till kofta absorb masala.
25

Further, add ¼ tsp garam masala and 1 tsp kasuri methi. mix well.
26

Finally, serve palak kofta curry with chapathi or roti.