1/2 inch Palak kofta is a classical dish from North Indian cuisine.Ginger
As required Chopped
1 teaspoon ½Cumin-Coriander Powder
1/2 teaspoon Kasuri methi
2 nos medium tomatoes
3/4 nos finely chopped ( cup)
0-1 nos cashew nuts
1 cup ½Water or as needed
Directions: Palak Kofta Recipe
STEP 1.Heat pan over medium flame. Add 4 tablespoons gram flour and roast it over low flame until nice aroma releases and it turns light golden in color. Transfer it to a bowl and let it cool at room temperature.
STEP 2.Separate spinach leaves by removing stem and wash them in running water to discard any dirt or impurities. Drain the excess water from spinach and finely chop it.
STEP 3.Cook until almost moisture is evaporated from spinach.
STEP 4.Transfer cooked spinach to the same bowl having gram flour.
STEP 5.Add a pinch of salt and mix well. Spinach mixture for kofta is ready.
STEP 6.take grated/crumbled paneer, 1 finely chopped green chilli, 1/4 teaspoon cumin seeds, a pinch of cardamom powder and salt in a bowl.
Nutrition value
3
calories per serving
< 1 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
Fat
< 1g
Protein
< 1g
Carbs
< 1g
Fiber
< 1g
MacroNutrients
Carbs
< 1g
Protein
< 1g
Fiber
< 1g
Fats
Fat
< 1g
Vitamins & Minerals
Calcium
18mg
Iron
< 1mg
Vitamin A
532mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
13mcg
Vitamin B12
0mcg
Vitamin C
4mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
10mg
Manganese
< 1mg
Phosphorus
6mg
Selenium
< 1mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment