PALAK KOFTA CURRY

I like green leavy vegetables prepared  in a simple way along with curd rice very much.  Spinach has a sweet flavour and is rich in vitamins A and K, folate, iron.   We can add the same while making omlete or in paratha, adai, dosa etc.  Puris are another option to mix this.

Since so many days, I wanted to try the palak kofta curry but somehow, could not try it.  Yesterday after coming from the office, I made it a point that I must make it and serve it along with hot phulkas which is made by my maid very late so that we are able to relish the same hot.

As I had planned and the ingredients were available, it was bit easy for me to organise it quickly for making the same.  Though it took some time to prepare it, the end product was really yummy.

Let us look at the recipe now:

Total time taken: 1 hr 30 minutes.

serves: 3-4

Ingredients:


KOFTA:

1/2 bunch spinach leaves (around one cup  tightly packed)
3 Slices of bread
1/2 tsp cumin seeds
1 tsp red chilli powder or green chilli chopped (optional)
1tsp coriander powder (optional)
250 gms suran, (Yam)
salt

GRAVY:

1 tbs butter
2 medium size tomatoes
1 green chilli
a small piece of ginger chopped or 3/4 tsp ginger paste
1/2 cup cream

or

1/2 cup milk
1 fistful of kaju or magaz
salt

OTHERS:

1 tbs butter
1 /2 tsp cumin seeds
oil for deep frying
1/2 cup roasted vermicilli very thin one broken into small pieces.

MASALA:

1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala
a generous pinch of turmeric powder

Method:

Gravy:   cut the tomatoes, grind them along with ginger and green chilli.  Heat butter in a kadai.  add the cumin seeds when it is done, add the tomato puree and cook till the water is evaporated.

soak the kaju or magaz  for 30 minutes in hot water. grind together with milk.  Now add this paste to the tomato and mix well cook for about one to two minutes.  Now add the masala powder except garam masala and saute for a minute. Add 1 cup water and bring to boil.  add salt.

 If you are using cream,  after adding the masalas, add little water, bring to boil and then add the cream.  simmer for a minute or two.  add the garam masala.  your gravy is ready now.  

Koftas: put the brad slices in mixer and make powder out of it.  Pressure cook the suran or yam for one whistle in cooker.  allow to cool, remove, there should not be water in it.  take a mixing bowl, mash the suran, add the chopped spinach leaves, cumin seeds, salt, red chilli powder, bread powder and keep aside for 10 minutes. 

 make small balls out of it


and roll the same in the roasted vermicelli





and deep fry the same.




 keep aside. I could make around 14 kotas.

How to serve:

When the gravy is ready, put the koftas in bowl and pour the gravy on top of it before serving.

with phulkas, roti, paratha. garnish with chopped coriander leaves.  Also serve  some sliced onion, lime pcs and pickle.

Note:  water you add according to the gravy consistency required. If you wish can add little bit sugar in the dough.