Palak Kofta Curry Recipe

Cooking Directions

• STEP 1.To make the koftas, blanch the spinach and squeeze out the excess water. In a bowl, mix the spinach, paneer, besan (gram flour), and spices. Shape the mixture into small balls and deep-fry until golden brown.
• STEP 2.To prepare the gravy, heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and cook until golden brown. Add ginger-garlic paste and saut茅 for a minute.
• STEP 3.Add tomato puree, turmeric powder, red chili powder, and garam masala. Cook the gravy until the oil separates from the masala. Add water and salt to adjust the consistency and seasoning.
• STEP 4.Gently place the fried koftas into the gravy and simmer for a few minutes until they absorb the flavors. Garnish with fresh cream and coriander leaves before serving.
• STEP 5.Serve the Palak Kofta Curry hot with steamed rice or Indian breads like naan or roti.

Cooking Tips

• Make sure to squeeze out the excess water from the blanched spinach to prevent the koftas from becoming soggy.
• You can add a pinch of baking soda to the kofta mixture to make them more fluffy and light.
• For a healthier version, you can also bake the koftas instead of deep-frying them.

Storage and Serving

• Palak Kofta Curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Garnish with fresh cream and coriander leaves for an added touch of freshness and flavor.