Spinach Kofta curry । Palak Kofta Curry
Spinach Kofta curry will help you to make Koftas utilizing the lesser amount of oil.
Ingredients for Palak Kofta curry
- Spinach - 4 cups (250 gms) (finely chopped)
- Chickpea flour - 1 cup (100 gms)
- Tomatoes - 4 (350 gms)
- Ginger - ½ inch
- Gree chilli - 4 (finely chopped)
- Cream - 2 tbsp
- Green coriander - 2 tbsp (finely chopped)
- Cumin Seeds - ½ tsp
- Cinnamon Stick - 1 inch
- Black Cardamom - 1
- Cloves - 4
- Black pepper - 7 to 8
- Tumeric powder - ½ tsp
- Coriander powder - 1.5 tsp
- Red chilli powder- 1 tsp
How to make Palak Kofta curry
Take 4 cups of spinach, wash it and chop it finely before using it. Take a cup of chickpea flour in a bowl, add finely chopped spinach to it. Take a ¼ teaspoon of turmeric powder, 1/2 teaspoon of coriander powder, 1/4 teaspoon of red chilli powder, 2 finely chopped green chillies, 1/2 teaspoon of salt to it.
Add 1/4 cup of water to prepare its stiff dough. Do not make its paste, keep its consistency thicker. Preheat oil in the wok and preheat the Appam maker on the low flame. Add 2 to 3 drops of oil in the moulds of Appam maker.
Lift some dough and bind it into a round ball. You can decide its size according to your choice. Place it in the Appam maker to cook and spread some oil over it. Cover and cook it on the low flame for 5 minutes. Add it in the wok by preparing it likewise.
The medium-high oil and medium flame are required to fry koftas and fry it till they become brown from both the sides. Flip the Koftas of Aappam maker after 5 minutes. Cover and cook them from another side for 5 minutes on the low flame.
The koftas of wok have also fried and they acquired 6 minutes to fry. Remove the Koftas of Appam maker after 5 minutes because they have fried.
For the gravy
Grind 4 tomatoes, 2 green chillies, 1/2 inch of ginger julienne to prepare the paste. Preheat the pan, add 2 to 3 tablespoons of oil in it. Add 1 inch of cinnamon stick, 4 cloves, 7-8 black peppers, 1 black cardamom after peeling it in the heated oil.
Add 1/2 teaspoon of cumin seeds to it and saute it. Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of coriander powder, add the prepared paste to the Masala Mixture. Roast the Masala mixture until oil separates from it.
Add 3/4 teaspoon of red chilli powder and stir the mixture in the intervals. Take a tempering pan, add 1 teaspoon of oil in it on the low flame. Add Chickpea flour in the heated oil and roast it. Add the roasted chickpea flour in the prepared Masala mixture.
Add 2 tablespoons of cream and roast while continuously stirring it. Add 1.5 cups of water, 1 teaspoon of salt, some finely chopped green coriander to it and boil continuously stirring it. Cover and cook it on the low flame for 5-6 minutes. The gravy has cooked after boiling for 5 minutes.
There are 2 methods to serve it. Either you can add Koftas in the gravy and cook them while covering for 2 minutes or you can place them in a plate and pour the gravy over them to serve.
Garnish with finely chopped green coriander before serving it and serve with Paratha, Chappati, Naan or rice.
You can decide the size of the Koftas according to your choice.
If you like onion then, add it after roasting cumin seeds and whole spices.
You can increase or decrease the quantity of red chilli powder according to your taste.
You can skip cream or Malai according to your taste.
You can roast chickpea flour along with the Masala mixture rather than roasting it separately.
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