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Palak Kofta Recipe

Palak Kofta is a popular Indian Side Dish
Author :
 
On :
Friday, 19 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • Ingredients for the filling:
  • 15 gms - oil
  • 60 gms - Paneer
  • 15 gms - finely cut Ginger
  • 1/2 tsp - red pepper
  • 40 gms - finely chopped Spring onions
  • 1 - Green chilli
  • 1/2 tsp - salt
  • 1/2 tsp - Garam Masala
  • Ingredients for Palak balls:
  • 650 gms - Palak
  • 2 - Green chillies
  • 4 Cloves - of Garlic
  • 1/2 tsp - Garam Masala
  • 15 gms - Ginger
  • 1/2 tsp - salt
  • 30 gms - gram flour
  • Ingredients for the gravy:
  • 115 gms - oil
  • 1/2 tsp - red pepper
  • 2 - chopped Green chillies
  • 1 tsp - Sugar
  • 1/2 tsp - Garam Masala
  • 15 gms - Ginger
  • 8 - Cloves of Garlic
  • 115 gms - chopped Onions
  • 1 - dessertspoonful ground Coriander seeds
  • 115 gms - grated Onions
  • 250 gms - Tomatoes
  • 1.5 tsp - salt
  • 300 ml - water or whey
  • 1 tbsp - chopped fresh Coriander leaves
  • How to Make Palak Kofta:

    1. For the filling: Heat the ghee, fry the onions lightly. Add crumbled paneer, the finely cut ginger and green chillies, salt, red pepper and garam masala.
    2. Stir a little, cool and divide into 12 to 16 equal parts.
    3. For the palak puree:
    4. Wash the palak and cook with the addition of any water. Add ginger, green chillies, garlic and the salt.
    5. When tender, dry the liquid and finally grind the cooked palak fine.
    6. Add gram flour and garam masala. Mix thoroughly and divide the mixture into 10 to 12 equal parts.
    7. For the palak balls:
    8. Flatten them, place a tspful of the filling on each one and roll into a round ball. Fry on medium fire till golden brown.
    9. Remove from the ghee, drain off and leave them till required.
    10. For the gravy:
    11. Heat the ghee, add the onions and fry until light brown. Remove from the fire, add red pepper and stir till the colour of the red pepper comes into the ghee.
    12. Add salt, ground ginger, garlic, ground coriander seeds and sliced tomatoes. Cook until the masalas is fried and the ghee separates from it.
    13. Then add green chillies, sugar, and the water. Simmer until the raw flavour of the garlic disappears. Lastly add the palak balls and heat through.
    14. Serve immediately, sprinkled with chopped fresh coriander leaves and garam masala.



     

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