November 16, 2013

PALAK KOFTA

Ingredients

For this recipe approximate 750 gm Paalak ( spinach) required.

For Kofta:
150 gm           paneer crumbled
250 gm           paalak (spinach)
1/2 tsp            salt
1/4 tsp            red chilli powder
1 tbsp            cornflour
2                    slice bread ( dipped in water and squeezed well)

For Gravy : 
1/2 kg            paalak (chopped)
2                   Onions
1"                 Ginger
6-8               flakes garlic
2                  Tomatoes (purred)
3/4 cup        milk
1/2 tsp         red chilli powder
Salt             as per taste
1/4 tsp        pepper
1/2 tsp        garam masala
3 tbsp        oil
1 tsp          Ghee

Method:
  

  • To prepare koftas, discard stems of paalak. Wash in plenty of water, finely chopped and pressure cook with 1/4 cup of water. Remove after the first whistle. Keep in a strainer for 10 minutes. Squeeze well. Mix paalak, paneer, bread, cornflour, red chilli powder and salt. Make balls. Roll in maida and deep fry.
  • To prepare the gravy, pressure cook 1/2 kg palak with 1/4 cup water to give one whistle. Keep on low flame for 4-5 minutes. Blend to a paste.
  • Blend the onions to a separate paste in a grinder.
  • Grind ginger and garlic to a paste. Blend tomatoes to a puree.
  • Heat oil in a wok. Add onion paste and stir fry till it turns rich brown in colour. Add tomato puree. Cook till dry.
  • Add chilli powder, garam masala and ginger-garlic paste. Cook on low flame for 5-7 minutes till it stops sticking to the bottom of the wok. Fry more till it looks really well fried.
  • Add milk,stirring contantly. Cook till dry. Cook further till oil separates.
  • Add paalak.Add salt and pepper stir fry for 10 minutes till paalak look well fried and turns thick.
  • Add koftas at the time of serving and heat for 12 minutes.
  • Heat Ghee in a small pan. Remove from fire and add 1/2 tsp red chilli powder. Pour over the hot paalak.