Paalak Kofta


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Paalak koftas or gram flour coated spinach dumplings are simmered in a cooked in a creamy rich tomato based gravy. The palak kofta offer a great way of adding the iron and calcium rich palak in your menu with this delicious kofta curry recipe.

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Paalak Kofta recipe - How to make Paalak Kofta


Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings
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For The Koftas
12 potatoes , boiled and mashed
10 gms paneer (cottage cheese)
salt to taste
1 tsp turmeric powder (haldi)
chilli powder to taste
oil fro deep frying

For The Gravy
2 tbsp oil
2 cups chopped spinach (palak)
2 green chillies , chopped
2 tsp grated ginger (adrak)
2 onions , chopped
2 tsp dried mango powder (amchur)
4 tomatoes , chopped
2 tbsp fresh cream
1/4 cup milk
chopped coriander (dhania) for garnishing
For koftas

    For koftas
  1. Combine all the ingredients in a bowl and mix well.
  2. Divide the mixture into small equal sized balls.
  3. Heat the oil in a kadhai and deep fry the koftas till they turn golden brown and crisp.
  4. Drain on an absorbent paper and keep aside.

For gravy

    For gravy
  1. Boil spinach and blend into a puree. Keep aside.
  2. Heat the oil in a pan, add the onions and the ginger-green chilli paste and saute till the onions turn light pink.
  3. Add the tomatoes and add coriander, red chilli powder, turmeric powder, cumin seeds powder and garam masala and saute for 5 mins.
  4. Add the spinach and fresh cream and little milk and mix well and simmer for 10 minutes.

How to serve

    How to serve
  1. Just before serving, add the koftas to the gravy.
  2. Serve hot.

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This recipe was contributed by pkrohera on 11 Oct 2011

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