Palak Kofta

Name: Palak Kofta
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 bunch spinach stem removed and chopped; 1 cup grated paneer; 1/2 cup boiled potato; 1 onion chopped; 1 tsp ginger paste; 1 tsp garlic paste; 1 inch ginger piece; 5-6 garlic cloves; 1/4 cup roasted chana powder; 1 tsp kasuri methi; 1/2 tsp turmeric powder; 1 tsp Kashmiri red chilli powder; 2 tsp coriander powder; 1 tsp garam masala powder; 1/4 cup kaju paste-soaked in warm water make a paste; 1/4 cup corn flour; as per need Oil and salt

Tanushri Paul @tanushripaul

It is made with spinach puree, grated paneer and mashed potato with some spices.
#GA4
#week20
#kofta

Tanushri Paul @tanushripaul

It is made with spinach puree, grated paneer and mashed potato with some spices.
#GA4
#week20
#kofta

Saved

Ingredients

45 minutes

4 servings

1 bunchspinach stem removed and chopped
1 cupgrated paneer
1/2 cupboiled potato
1onion chopped
1 tspginger paste
1 tspgarlic paste
1 inchginger piece
5-6garlic cloves
1/4 cuproasted chana powder
1 tspkasuri methi
1/2 tspturmeric powder
1 tspKashmiri red chilli powder
2 tspcoriander powder
1 tspgaram masala powder
1/4 cupkaju paste-soaked in warm water make a paste
1/4 cupcorn flour
as per needOil and salt

Saved

Steps

45 minutes

1

In a pan heat two tsp of oil. Add two tbsp of chopped onion, garlic clove, and ginger. Saute. Add chopped palak. Saute for 2-3 minutes. Switch the flame off. Cool the mixture. Make a fine paste in a mixer jar.
2

In a mixing bowl take palak paste, grated paneer, boiled potato, roasted chana powder, garam masala and salt. Mix well and form a dough.
3

Make small round balls from the dough. Take some cornflour on a plate. Roll the balls in dry cornflour.
4

In a pan heat oil for deep frying. Now deep fry the balls. Take it out from the pan.
5

In a karahi heat 2 tbsp of oil. Add cumin seed. Add chopped onion. Cook on medium flame till golden in colour.
6

Add chopped tomatoes and ginger-garlic paste. Saute well. Add salt, turmeric powder, chilli powder, coriander powder. Cook on medium flame. Add kasuri methi.
7

When oil separates from the side of the pan, add cashew paste. Stir. Add 1-2 cups water. Boil it.
8

Add the Koftas in gravy. Mix gently. Cover it. Cook for 2-3 minutes. Add garam masala. Cook for 1-2 minutes. Then switch off the flame.