Palak Kofta


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Children love palak kofta as kofta is their favourite dish and according to health palak is good so we can cont it as healthy dish. Tose who don't have to eat much oily or frying thing they can have baked kofta instead of fried one.

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Palak Kofta recipe - How to make Palak Kofta

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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For Kofta
4 potatoes , boiled and mashed
150 gms grated paneer (cottage cheese)
2 tbsp chopped cashewnuts (kaju)
2 tbsp raisins (kismis)
salt to taste
sugar to taste
cornflour for coating
oil for deep frying

For The Gravy
1 cup chopped spinach (palak) , pureed
2 tomatoes , pureed
1 tsp cumin seeds (jeera)
1 tsp coriander (dhania) powder
2 tbsp chopped mint leaves (phudina) leaves leaves
1/2 tsp turmeric powder (haldi)
a pinch of baking soda
1 tbsp green chilli paste
1/2 tsp ginger (adrak) paste
1 tbsp butter
2 tbsp grated processed cheese
For kofta

    For kofta
  1. Combine the potaotes and salt in a bowl and mix well.
  2. Divide the mixture into 8 equal portions and shape them into small round balls.
  3. Combine the paneer, salt, sugar and lemon juice in a bowl and mix well.
  4. Take one part of potato mixture and make a flat puri of it.
  5. Fill it with paneer mixture,one cashew nut and one rasin and seal to make a small round kofta.
  6. Use the remaining mixture to make 7 more kaftas.
  7. Heat the oil in a kadhai and deep fry the koftas till they turn golden brown and crisp from all the sides.
  8. Drain on an absorbent paper and keep aside.

For the gravy

    For the gravy
  1. Combine the boiled spinach, tomato, cumin seeds, coriander, mint ,green chilly and ginger and blend in a mixer till smooth.
  2. Heat butter in a pan and add the hing and spinach puree and saute for 2 minutes.
  3. Add the turmeric powder, mix well and bring to boil.

How to serve

    How to serve
  1. Grease baking dish and place the koftas and pour the spinach gravy on top.
  2. Sprinkle some cheese and bake in a pre-heated oven and 450 degree celsius for 10 minutes.
  3. Serve hot.
  4. Serve hot.

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This recipe was contributed by priti_usa on 13 Oct 2011

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