Palak Kofta- Spinach Kofta   



for koftas

cup cup chopped and steamed spinach

½   Cup of gram flour (besan)

1 small onion chopped

 2 tsp fresh ginger garlic paste

1 green chili chopped

½   tsp red chili powder

1    Pinch of asafetida (Hing)

1    Pinch of baking powder

Salt as per taste

Oil for frying

for gravy

2    Medium size onions  
tsp garlic

2 green chillies
2 tbls cup tomato puree    
tbls plain yogurt
tsp coriander powder
tsp red chili powder
tsp turmeric powder (Haldi)
tsp garam masala powder  
tbls oil
2 tbls fresh cream

2 tbls milk

½   Cup of chopped coriander leaves 



For Spinach Kofta Balls 

Squeeze the water from the spinach and keep in a bowl, add chopped onions, ginger garlic past, green chilies, red chili powder, 1 tsp oil, asafetida, baking powder and salt and mix.

Add gram flour to the spinach mixture and mix everything
to make soft dough. Add some water if required or add more gram flour if dough is too soft. divide the dough into 15-18 part and make round balls.

Now heat oil in wok.  Now gently drop 5-6 balls in the hot oil, do not touch the balls, let them fry for 1 minute then turn them around, and let the other side fry for 1 minute, then flip. Keep flipping the balls around for 8 to 10 minutes on low heat so that inside of the balls get cooked.  when balls become golden in colour take them out from the oil and fry remaining balls and keep aside.


For gravy

Make paste of onion, garlic, ginger and green chillies.

Now heat oil in pan for gravy and add onion paste and saute till the water evaporates, add coriander powder, red chili powder, turmeric powder and saute till oil separate.


Add tomato puree and yogurt, mix and keep string the masala frequently till the you see the oil in the pan that means masala is done. 

3 cups of water and saltin the masala and cover the pan and cook for 10 minutes.  


Once half of the water evaporated form the gravy add milk, cream and garam masala and mix it well with the gravy and stir constantly for 1 minute so that milk blend in well with the gravy.


Add more water if required and bring to boil, because koftas will soak  lot of water, add fried spinach koftas in the gravy and mix, coat all the koftas with gravy and simmer for 2 minutes, turn the heat off.

Gently transfer koftas to a serving bowl and garnish with coriander leaves.

Serve hot with chapati, nan or rice.