Palak Kofta / Spinach Balls Curry
I had made this Palak kofta curry for dinner last night. Koftas turned out really delicious. My son gobbled up a couple of koftas just like that... said they tasted good as is and didn't want to wait until the curry was ready. The spices in the gravy were well balanced. Koftas had a thin crispy covering with soft flavourful center.
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Flashback⏪, my mom used to make palak kofta curry when I was a little girl. My last attempt at making these koftas was way back in 2001. As a newly-wed I wanted to impress hubby dear.😉 Needless to say, the curry did not turn out the way I had imagined or remembered how it tasted when mom made. Unfortunately, picking up phone & making a call across oceans, every time I attempted something to cook was not an option back then...blame it on time zone difference and high international call rates.😆
.
Current day⏩, years of experience and confidence in my cooking skills and a zeal for variety in my meals got me to making these palak koftas again. I must say, they turned out so delicious that I'm already thinking about other vegetables that can be used to making koftas.
.
This is my contribution to the second phase of #itsprocessoverproduct
.
To see more of my work, follow on
Instagram- @TheRedPlateChronicles
Facebook - TheRedPlateChronicles
Wordpress - http://theredplatechronicles.home.blog
Love
M❤️
Palak Kofta / Spinach Balls Curry
I had made this Palak kofta curry for dinner last night. Koftas turned out really delicious. My son gobbled up a couple of koftas just like that... said they tasted good as is and didn't want to wait until the curry was ready. The spices in the gravy were well balanced. Koftas had a thin crispy covering with soft flavourful center.
.
Flashback⏪, my mom used to make palak kofta curry when I was a little girl. My last attempt at making these koftas was way back in 2001. As a newly-wed I wanted to impress hubby dear.😉 Needless to say, the curry did not turn out the way I had imagined or remembered how it tasted when mom made. Unfortunately, picking up phone & making a call across oceans, every time I attempted something to cook was not an option back then...blame it on time zone difference and high international call rates.😆
.
Current day⏩, years of experience and confidence in my cooking skills and a zeal for variety in my meals got me to making these palak koftas again. I must say, they turned out so delicious that I'm already thinking about other vegetables that can be used to making koftas.
.
This is my contribution to the second phase of #itsprocessoverproduct
.
To see more of my work, follow on
Instagram- @TheRedPlateChronicles
Facebook - TheRedPlateChronicles
Wordpress - http://theredplatechronicles.home.blog
Love
M❤️
Cooking Instructions
- 1
Instructions for kofta preparation:
Heat oil in a wok. Add diced onion, slit green chilli, ginger-garlic paste and salt. Saute until onions become translucent.
- 2
Add roughly chopped spinach leaves.
- 3
Cover and cook for one minute. Mix well. Cover and cook for another ten minutes with stirring occasionally. Open the lid and saute until all the water evaporates. This is important so that the kofta mix doesn't become too soft. Turn off heat when all the water has evaporated. Allow to cool.
- 4
Blend the cooked spinach-onion mix to a fine puree. Transfer puree to a mixing bowl.
- 5
Add grated paneer & boiled potato, besan, broken cashew nut pieces and garam masala. Mix well.
- 6
Add fresh bread crumbs and mix well. The quantity of bread crumbs will vary depending upon moisture content in your spinach mix. Use accordingly. In case you need to add more than what is mentioned in my recipe, adjust the flavour by adding some salt and garam masala.
- 7
Knead well to form chapati dough like consistency.
- 8
Form ping-pong ball sized koftas. Roll them in dry corn flour/ rice flour to form an even coating upon frying (this step is optional).
- 9
Ensure that the corn flour coating is very thin. Dust off the excess corn flour because this will turn the frying oil cloudy.
- 10
In medium-high flame, heat oil for frying. Deep fry all the koftas.
- 11
Blot them on kitchen paper towel to remove any excess oil. Keep them aside & proceed to making the gravy.
- 12
Instructions for gravy preparation:
Heat oil in a wok and add bay leaf, cumin seeds, fennel seeds, cashew nuts & kasuri methi. Saute for a minute.
- 13
Add finely chopped onions, ginger- garlic paste and salt. Saute until onions turn translucent.
- 14
Add turmeric powder and kashmiri red chilli powder. Mix well and turn off heat. Allow to cool.
- 15
Remove bay leaf. Blend to a fine puree by adding water. Heat a wok and transfer the blended mix. Bring it to a boil. As the fried koftas. Garnish with crushed kasuri methi & finely chopped coriander leaves. Serve with hot roti, chapati, phulka, naas, kulcha or with jowar rotis like I do.
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