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Healthy food

(200)Palakh Kofta Curry

Ingredients

  • Ingredient for Spinach Puree
  • 2 bunches of Spinach( approx 400 gms.)
  • Ingredients for Onion Gravy
  • 2 medium sized Onions.
  • 2 Garlic pods.
  • ½ inch size Grated Ginger.
  • Paste of 2 Green chillies.
  • ½ cup Curd.
  • 1 tsp. Garam masala.
  • Tempering Ingredients for Onion Gravy
  • 2 tbsp. Oil.
  • ¼ tsp. Cumin seeds.
  • ⅛ tsp. Asafoetida powder.
  • Ingredients for Spinach Kofta
  • 1 bunch of Spinach ( approximately 200 gms.)
  • ½ cup Wheat coarse flour (Jada atta).
  • ¼ cup Chick Pea flour (Besan)
  • 2 tbsp. Oil.
  • ⅛ tsp. Asafoetida powder.
  • 1 tsp. Sugar.
  • ½ tsp. Salt.
  • 1 tsp. Red chilli powder.
  • 1 tsp. coarse powder of Coriander seeds.
  • ⅒ tsp. Soda bi carb.
  • Oil for frying kofta.
  • Tempering Ingredients for Palakh kofta curry
  • 1 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • 8-10 Curry leaves.
  • 2 whole red chillies.
  • ½ cup Curd.
  • 2 tbsp chopped Coriander leaves for garnishing.

Method

  1. Recipe for kofta
  2. Pluck Spinach leaves. Wash thoroughly and finely chop one bunch of Spinach.
  3. In big mixing bowl marinate chopped spinach with salt and sugar. Keep aside for 10 minutes.
  4. Mix coarse wheat flour and Chick pea flour and oil thoroughly. The flour should hold the shape of fist. It means oil is perfect for kofta.
  5. Add all dry ingredients in flour and mix thoroughly.
  6. Mix flour with marinated spinach . knead dough in marinated spinach liquid. No need to add water for kneading kofta dough.
  7. Deep fry kofta and keep aside.
  8. Recipe for Spinach puree.
  9. Pluck Spinach leaves from remaining 2 bunches of spinach. Wash thoroughly all leaves
  10. Boil water in big sauce pan. Blanch all Spinach leaves and immediately after removing from boiling water place in ice water. Chilled water restrict further cooking of leaves and retain colour and flavour.
  11. Strain chilled water and grind spinach leaves into smooth puree without adding water. Keep aside Spinach puree.
  12. Recipe for Onion gravy
  13. Heat oil in nonstick pan . Add Cumin seeds. Wait for crackling sound and add Asafoetida powder, Sliced onions. Saute till it becomes translucent. Now add Garlic pods saute and add dry masala and freshly chopped Coriander leaves.Saute for 1 minutes . Switch off the flame and make a paste when it cools.
  14. Heat again non stick pan with Oil. Add Cumin seeds, whole chillies and Curry leaves. Add onion gravy, Palakh puree and mix thoroughly. Add curd . Quickly stir and simmer till oil separates. Stir continuously otherwise curd will separates.
  15. Now add kofta . Close the lid and simmer for 5 minutes on slow flame.
  16. Garnish with chopped Coriander leaves.
  17. Serve hot with steamed rice and Fulka roti or Bhakhri or Jower roti or Bajra roti or Paratha or as you wish.

Instead of chickpea flour you can also use either green moong dal flour or yellow moong dal flour.

Blanch Spinach (Palakh)
Palakh paste in Onion gravy.
Kofta Dough
Making of Palakh Kofta
Palakh Kofta
Palakh Kofta Curry

List of my other recipes.

Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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