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.