Tasty and Yummy Spinach Kofta Recipe

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Palak Spinach is one such authentic Mughlai dish which you can easily prepare at home for any special occasion. Here the kofta which is small balls made with spinach and different spices are deep fried and cooked in rich gravy. It makes a great main course party dish. Let’s follow this tasty and yummy recipe.

Ingredients

For Kofta

2 cupsspinach finely chopped
1-1/2 cupspotatoes boiled, peeled and mash
1/2 teaspooncumin seed (jeera)
1/2 teaspoonsalt

For Batter

4 cupsbesan (gram flour)
1/4 cupwater
Also neededOil to fry

For the Gravy

2 tablespoonsoil
1 teaspooncumin seeds (jeera)
1/8 teaspoonAsafoetida (hing)
2 teaspooncoriander powder (dhania)
1/2 teaspoonturmeric (haldi)
3 tablespoonscashew powder
2 cupstomatoes cut into small pieces
1 tablespoonchopped ginger
1green chili chopped
1 teaspoonsugar
Saltto taste
1/4 cupcream
1/4 teaspoongaram masala
1-1/2 cupswater

Directions

For the Koftas (dumpling):

Step1In a bowl add spinach, potatoes, cumin seeds, and salt and this mixture should be in the consistency of dough.
Step2Grease your hands with oil and divide the mixture into equal portion and give a round ball shape and keep it aside.
Step3In a bowl add besan and water as needed and mix it and the batter should be very smooth and no lumps should from.
Step4Heat the oil in a frying pan on medium flame and the frying pan should have about 1 inch of oil and oil should be moderately hot and to check if the oil is ready, put a small piece of the mixture in the oil and oil should sizzle.
Step5Dip the spinach balls in the batter one at a time and slowly drop into the frying pan and fry the koftas until golden-brown from all the sides and turn them occasionally.
Step6Drain them on a tissue paper and keep it aside.

For Making Gravy:

Step1Blend the tomatoes, green chilies and ginger to a smooth puree and if you prefer less spicy then take out the seeds of the green chili before blending.
Step2Heat the oil in a saucepan on medium flame and add oil and cumin seed, asafoetida, cumin seeds and fry for a minute.
Step3Add coriander powder, turmeric powder, salt, sugar, turmeric, and cashew powder and stir-fry for a minute.
Step4Add tomato puree and cook until the tomato mixture starts leaving the oil and reduces to about half in quantity.
Step5Add cream (save 1 tablespoon for garnishing) and cook for a minute and add 1-1/2 cups of water and cook on a low flame for few minutes.
Step6Add the prepared koftas and cook it on a low flame for 1-2 minutes.
Step7Turn off the flame and add the garam masala and serve it hot.

Notes:

Spinach should be pat dry and potatoes should be firm not overcook and otherwise, the kofta mixture will be very soft and will not hold the shape after adding to the gravy.
You can adjust the thickness of the gravy according to your choice.

Check More Kofta Recipes

Meghna Nath