Palak Kofta Curry (Spinach Meatball Curry)
Ingredients
Meatballs
- Spinach 4-5 cups, chopped
- Potatoes 1 cup (boiled and mashed)
- Bread slice 1
- Gram flour (Baisan) 2 tbsp
- Green chilies 2-3
- Salt to taste
- Garam masala 1/2 tsp
- Coriander powder 1/2 tsp
- Cumin powder 1/2 tsp
- Boiled Eggs 2 (without yolk), chopped
- Corn flour for coating
Gravy
- Tomatoes 2-3 big
- Onions 2 big
- Garlic cloves 6
- Ginger paste 2 tsp
- Oil 1/4 cup
- Bay leaves 2
- Cumin seeds 1/2 tsp
- Salt to taste
- Red chili powder 3/4 tsp or more to taste
- Turmeric powder 1/4 tsp
- Garam masala 1/2 tsp
- Coriander powder 3/4 tsp
- Dried fenugreek
- Tomato puree 1 tbsp (optional)
- Yogurt 3-4 tbsp
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Preparation
Meatballs
- To make 1 cup blanched spinach, boil the chopped spinach in water until soft. Place the spinach in a muslin cloth and squeeze out all the excess water. This should leave you with 1 cup of spinach.
- Chop green chilies in a chopper and add the spinach. Process until smooth. Do not use any water. Transfer the spinach to a bowl.
- Roast gram flour (baisan) in low heat until golden brown in color. Add to the spinach.
- Now add boiled and mashed potatoes, chopped boiled egg whites, salt, garam masala, coriander powder and cumin powder.
- Mix well and shape into 14-15 meatballs.
- Roll in corn flour. Keep aside.
Gravy
- Immerse the tomatoes in boiling water for 4-5 minutes. Take out, allow to cool and remove the peel. Add to blender.
- Add onion, garlic and ginger. Add a little water and blend.
- In a pot, heat oil and fry bay leaves and cumin seeds.
- Add blended tomato paste, salt, red chili powder, turmeric powder, garam masala, coriander powder and tomato puree (if the tomatoes are not rich red in color).
- Evaporate water and stir fry until oil separates from the gravy.
- Add yogurt and cook for 1-2 minutes.
- Add 1 cup water, mix and add koftas, turn the flame low, cover and cook for 10-15 minutes stirring occasionally to make sure the koftas do not stick to the pot. Corn flour will start to thicken the gravy. Make sure you add more water if needed.
- After 10-15 minutes the oil separates from the gravy. Turn the flame off. Palak kofta curry is ready.
- Enjoy with roti or paratha.
Palak Kofta Curry (Spinach Meatball Curry)
Ingredients
Meatballs
- Spinach 4-5 cups chopped
- Potatoes 1 cup boiled and mashed
- Bread slice 1
- Gram flour (Baisan) 2 tbsp
- Green chilies 2-3
- Salt to taste
- Garam masala 1/2 tsp
- Coriander powder 1/2 tsp
- Cumin powder 1/2 tsp
- Boiled Eggs 2 (without yolk, chopped)
- Corn flour for coating
Gravy
- Tomatoes 2-3 big
- Onions 2 big
- Garlic cloves 6
- Ginger paste 2 tsp
- Oil 1/4 cup
- Bay leaves 2
- Cumin seeds 1/2 tsp
- Salt to taste
- Red chili powder 3/4 tsp or more to taste
- Turmeric powder 1/4 tsp
- Garam masala 1/2 tsp
- Coriander powder 3/4 tsp
- Dried fenugreek
- Tomato puree 1 tbsp optional
- Yogurt 3-4 tbsp
Instructions
Meatballs
- To make 1 cup blanched spinach, boil the chopped spinach in water until soft. Place the spinach in a muslin cloth and squeeze out all the excess water. This should leave you with 1 cup of spinach.
- Chop green chilies in a chopper and add the spinach. Process until smooth. Do not use any water. Transfer the spinach to a bowl.
- Roast gram flour (baisan) in low heat until golden brown in color. Add to the spinach.
- Now add boiled and mashed potatoes, chopped boiled egg whites, salt, garam masala, coriander powder and cumin powder.
- Mix well and shape into 14-15 meatballs.
- Roll in corn flour. Keep aside.
Gravy
- Immerse the tomatoes in boiling water for 4-5 minutes. Take out, allow to cool and remove the peel. Add to blender.
- Add onion, garlic and ginger. Add a little water and blend.
- In a pot, heat oil and fry bay leaves and cumin seeds.
- Add blended tomato paste, salt, red chili powder, turmeric powder, garam masala, coriander powder and tomato puree (if the tomatoes are not rich red in color).
- Evaporate water and stir fry until oil separates from the gravy.
- Add yogurt and cook for 1-2 minutes.
- Add 1 cup water, mix and add koftas, turn the flame low, cover and cook for 10-15 minutes stirring occasionally to make sure the koftas do not stick to the pot. Corn flour will start to thicken the gravy. Make sure you add more water if needed.
- After 10-15 minutes the oil separates from the gravy. Turn the flame off. Palak kofta curry is ready.
- Enjoy with roti or paratha.