Preparation time : 80 mins. (approx.) | Serves 8-10 persons
This palak kofta recipe is another spicy curry recipe from South Asian cuisine. It is prepared with spinach and meatballs thus become very delicious and healthy as well.
Ingredients:
For Koftey Or Meatballs :
½ kg ground beef or chicken (leaned)
1 medium potato (boiled and mashed)
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp red chili powder
Salt to taste
1 tsp cumin powder
½ tsp black pepper powder
1 tsp heaped garam masala powder
5-6 green chilies (chopped)
¼ cup fresh coriander leaves (chopped)
1 medium onion (chopped)
2 tbsp fried onion (chopped)
¼ cup mustard oil
For Gravy :
3 cup spinach or palak (finely chopped and boiled)
1 cup oil
2 cinnamon sticks
4-5 cloves
3 medium onion (chopped)
3 medium tomatoes (chopped)
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp red chili powder (or to taste)
1 tsp turmeric powder
Salt to taste
1 tsp cumin powder
½ tsp black pepper powder
1 tsp garam masala powder
¼ tsp nutmeg and mace powder
Procedure:
1. Combine all ingredients of koftey in food processor and mix well. Make small smooth balls of 1” size and then saute in frying pan for just 5 mins. in 2 tbsp of oil.
2. Now to prepare gravy, blend tomato and onion together with water and make smooth paste.
3. Heat oil in a saucepan, fry cinnamon and cloves in it till fragrant, then add ginger garlic paste, onion tomato paste, red chili powder, turmeric powder and salt and cook over medium heat until oil starts to separate from the gravy and turn into reddish brown in color. It would take at least 10-15 mins.
4. After that add prepared meatballs or koftey in the gravy along with 2-3 cups of water and let it simmer for 10-15 mins.
5. Then add spinach and stir well, when spinach incorporate well with the gravy, add cumin powder, black pepper, garam masala and nutmeg and mace powder and leave it to simmer for 15-20 more mins. or until oil appears on the surface.
6. Then switch off the flame, and serve the hot palak kofta with boiled rice or chapati.
Note : make sure that the final gravy should not be too thick which would not taste great.
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