Palak Kofta Curry Recipe - Spinach Kofta Curry
This tempting and sumptuous palak kofta curry prepared with finely chopped spinach in gram flour and simmered in tomato-cream gravy can be served steaming hot with chapatti, parantha or rice.
हिन्दी में पढिये : Palak Kofta Curry Recipe - Spinach Kofta Curry
Ingredients for Palak ke Kofte
- Spinach – 200 grams
- Gram flour – 1 cup (100 grams)
- Green chilly – 1 (finely chopped)
- Ginger – ½ inch piece (grated)
- Salt – ¼ tsp
- Red chilly powder – ¼ tsp
- Tomato – 4 (300 grams)
- Green chilly – 2 (paste)
- Ginger – 1 inch piece (paste)
- Cream – ½ cup (100 grams)
- Oil – 2 to 3 tbsp
- Green coriander – 2 to 3 tbsp (finely chopped)
- Cumin powder – ½ tsp
- Asafoetida – 1 pinch
- Turmeric powder – ½ tsp
- Coriander powder – 1 tsp
- Red chilly powder – ¼ tsp
- Garam masala – ¼ tsp
- Salt – 1 tsp or as per taste
- How to make Palak kofta curry
How to make Palak Kofta Curry
Let us start with preparing the kofta balls for the curry first. Clean the spinach leaves, remove the stalk and rinse the leaves with water thoroughly. Place the leaves in a sieve to drain the excess water. Finely chop the leaves.
Take gram flour in a big bowl. Add water in small parts and stir to dissolve lumps completely and prepare a thick batter. Add finely chopped, ginger, finely chopped green chilly, ¼ tsp red chilly powder and ½ tsp salt and mix everything well. Now add add chopped spinach into it. Mixture for making koftas is ready.
Take some oil in a wok and heat it sufficiently. When the oil is sufficiently hot, pinch some mixture and roll into kofta shape. Slide this kofta ball in the oil. Place as many koftas as possible and deep fry them until brown in color. Take out the fried koftas in a plate and similarly fry the rest.
Heat 2 tbsp oil in a wok. Then add cumin seeds, asafetida, turmeric powder, coriander powder and sauté for a while. Now add tomato-ginger-green chilly paste, red chilly powder and sauté the masala on low flame until oil starts separating from it. Add cream and stir constantly until the masala starts simmering.
When the gravy starts boiling add 1 to 2 cups of water and keep stirring constantly until the gravy starts to boil again. Now add garam masala, salt and some green coriander. Mix well.
Drop the fried koftas in the gravy, mix gently, cover and cook on low flame for 2 minutes. Sabzi is now ready, turn off the flame and transfer the sabzi into a serving bowl. Garnish with some coriander sprigs. Serve steaming hot palak kofta curry with chapatti, parantha, naan or rice and relish eating.
- You can make gravy with many other ingredients as well like, cashews or mawa, creamy gravy, poppy seeds-tomato gravy and so on.
- After adding cream to the gravy, keep stirring continuously until the gravy starts simmering again else it can coagulate.
- For 3 to 4 members
- Time – 40 minutes
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