Palak Kofta recipe cooked in tomato gravy- Spinach Kofta curry recipe

Palak Kofta recipe

Palak kofta cooked in tangy tomato gravy is a delicious vegetarian main course recipe. Crispy deep fried spinach kofta are made with finely chopped spinach and mixed with besan (gram flour) somewhat like to palak pakoda along with some other ingredients and spices to enhance the taste, then these delicious palak kofta are simmered in spicy tomato gravy to serve with roti, paratha, naan or rice. Learn how to make Palak Kofta recipe cooked in tomato gravy.

As we all know Spinach is very nutritious but kids as well as some adults usually not like to eat it so Palak Kofta recipe can be a good alternative and loved by all. There are so many variants of kofta recipes like Malai kofta, Lauki kofta, Paneer Kofta, Mix vegetable kofta, Cabbage kofta and lots more cooking recipes all over India. Here we are with Palak Kofta recipe, you can also serve palak kofta as a snack without gravy with your favorite drink like tea or coffee. Also read a Delicious Palak Patte ki chaat recipe.

Palak Kofta recipe in tomato gravy

Ingredients for Palak kofta

• Spinach- 500 Gms
• Chopped onion – 1 small
• Chopped garlic- 4 to 5 cloves
• Grated ginger- ½ tablespoon
• Asafoetida- A pinch
• Finely chopped green chili to taste
• Red chili powder to taste
• Salt to taste
• Besan (Gram flour)- ½ Cup or as needed
• Water as required

 

Ingredients for Tomato gravy

• Chopped tomato- 2 to 3
• Chopped onions – 1
• Chopped garlic- 4 to 5 cloves
• Chopped ginger – 1 tablespoon
• Chopped green chilies to taste
• Turmeric powder- 1 teaspoon
• Coriander powder- 1 teaspoon
• Red chili powder to taste
• Salt to taste
• Garam masala powder – ½ teaspoon
• Cooking oil – 2 tablespoon
• Whole milk- ½ cup
• Yogurt- 1 tablespoon
• Chopped coriander leaves for garnishing

Palak Kofta recipe

How to make Palak Kofta recipe in tomato gravy

• Boil the spinach and squeeze all the water out. Chopped roughly.
• Mix chopped onions, garlic, green chilies, grated ginger, red chili powder, asafoetida, chopped spinach and salt in a mixing ball.
• Add besan (gram flour) to the spinach mixture and mix well to make a smooth dough that can be rolled into balls for koftas with the dough. Add some water if required or you can also add some more gram flour if dough is too soft. Roll out the lemon sized balls and keep aside. Wet your palms with little water to avoid the dough to stick on your palms and also make rolling easy.
• Heat oil on medium flame, to test the right temperature drop a small piece of dough in the hot oil if the dough start sizzling and comes up it means oil is hot enough to fry the koftas.
• Now gently drop Kofta balls in the hot oil and fry till get golden colour from all sides, once done take them out from the oil and place them in a plate over the paper towel or tissue paper to remove the extra oil. Fry all the balls and keep aside.
• To make gravy roughly chop the onions and garlic.
• Heat oil in a non-stick frying pan, add chopped onions, ginger and garlic, sauté them for 5 to 8 minutes or till onion and garlic cooked properly and turn little brown. Add coriander powder, red chili powder, turmeric powder, chopped green chilies and cook for few more minutes on medium flame.
• Add roughly chopped tomatoes and cook till the masala start leaving its aroma and oil start to float on top. Let it cool and once done, puree the mixture in blender. This will give tomato gravy a beautiful and appetizing orange colour.
• Remove the puree in a pan, add water (as required) to get the right consistency of gravy, cover the pan and cook for couple of minutes. Add salt and mix.
• Add ½ cup of milk and mix it well to blend the milk with gravy. Let the gravy cook for 4 to 5 minutes, keep stirring the gravy.
• Once you get the right consistency and taste, add fried palak kofta in the gravy and mix with light hands to coat all the kofta with gravy. Simmer on low flame for 2 to 4 minutes. Made the gravy little thin as when you add koftas it will soak lot of water.
• Once koftas are soaked and gravy become thicker (add more water or milk if required) give a boil and turn the flame off.
• Garnish with chopped coriander leaves and serve hot with your favourite naan, roti, paratha, poori or rice.

You can add boiled mashed potatoes or crumbled paneer to the kofta dough to increase the binding. If allergic to milk products than do not add yogurt or milk, it will not change the taste of recipe much as I use milk to increase the richness of the gravy.

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