Palak kofta curry Recipe

Cooking Directions

• STEP 1.To make the koftas, blanch the spinach and squeeze out the excess water. In a mixing bowl, combine the spinach, paneer, besan (gram flour), ginger-garlic paste, red chili powder, garam masala, and salt. Mix well and shape the mixture into small balls.
• STEP 2.Heat oil in a deep pan and deep-fry the koftas until golden brown. Drain on a paper towel to remove excess oil.
• STEP 3.To make the gravy, heat oil in a separate pan and add cumin seeds. Once they splutter, add finely chopped onions and saut茅 until golden brown. Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 4.Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook the gravy until the oil separates from the masala.
• STEP 5.Add water and bring the gravy to a boil. Reduce the heat and simmer for a few minutes.
• STEP 6.Add fresh cream and mix well. Gently add the fried koftas to the gravy and simmer for another 5 minutes.
• STEP 7.Garnish with chopped coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to squeeze out the excess water from the blanched spinach to prevent the koftas from becoming soggy.
• You can add grated paneer or mashed potatoes to the kofta mixture for added texture and flavor.
• For a healthier version, you can bake the koftas instead of deep-frying them.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• To make the gravy more creamy, you can add cashew paste or almond paste.

Storage and Serving

• Palak kofta curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the palak kofta curry hot with roti, naan, or rice.
• Garnish with fresh coriander leaves and serve with a side of raita or salad for a complete meal.