Course : Main

Cuisine: Indian

Servings: 13 koftas ( 4-5 pax)

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients for Kofta:

• 2 bunch palak ( spinach)

• 1/4 cup besan ( gram flour)

• 1/2 tsp jeera

• 1/4 tsp turmeric powder

• 1/2 tsp chilli powder

• salt as per taste

Ingredients for Gravy :

• 2 onions chopped into big cubes

• 2 tomatoes chopped into big cubes

• 2 green chillies chopped into big pieces

• 1 inch ginger chopped into big pieces

• 3-4 garlic pods chopped into big pieces

• 2 tbsp curds ( yogurt)

• 1 bay leaf

• 1 cinnamon stick

• 2 nos green cardamon

• 1 tsp jeera ( cumin seeds )

• 1/2 tsp turmeric

• 1- 2 tsp chilli powder

• 1/2 tbsp corainder powder

• 1 tsp garam masala

• 1/2 tsp jeera powder ( cumin powder)

• salt as per taste

• some chopped coriander leaves for garnishing

• cream for garnishing ( optional)

Method:

1. Pluck the palak leaves from the stem. Wash properly and allow it to dry . Chop the palak finely.

2. In a bowl mix the chopped palak, besan, jeera, turmeric, chilli powder and salt to form a soft dough. As palak gives out water so to bind the dough add water only if required.

3. Make small balls of equal size from the palak dough.

4. Heat an appe pan and grease each mould with some oil. Place the balls one by one in the mould .Cover and cook on low flame for 2-3 minutes or till golden brown in colour. Flip and sprinkle 1-2 drops oil all over them . Cover and cook again for 2-3 minutes or cook till golden brown in colour. Repeat till all the balls are done. The koftas are ready ,keep aside for future use. Alternatively the kofta can be deep fried also.

5. In a grinder jar add the chopped onions, tomatoes, ginger and garlic. Grind into a fine paste and then sieve the paste.

6. Take a kadai heat 3 tbsp oil add the bay leaf, cinnamon, cardamon then jeera when it splutters add the turmeric powder and the onion tomato paste. Cook on medium to low flame till oil is seen on the sides of the vessel. then add all the dry spices form the gravy ingredients and stir. Switch off the flame and add the curds. Mix well then switch on the flame and cook again. Add one cup water, cover and simmer till oil is seen on the top of the gravy.

7. In a serving bowl place all the palak koftas and then pour the hot gravy over them. Garnish with chopped coriander leaves and cream.

Enjoy with naan, kulcha or parathas.