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Before you jump to Shahi palak kofta recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got insight from reading it, now let’s go back to shahi palak kofta recipe. To make shahi palak kofta you need 40 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to cook Shahi palak kofta:
- Get for Palak koftas–
- Prepare 1 tbsp oil
- Provide 2 tbsp Onion chopped
- Use 1 inch ginger roughly chopped
- Get 2 cloves garlic
- Provide 1 bunch spinach
- Take 1 cup grated paneer
- Get 1/2 cup grated boiled potato
- You need 1/4 cup gram flour/ besan
- You need 2 bread slices, ground in mixie to get crumbs
- Prepare 2 tbsp cornflour
- You need 1/2 tsp salt or to taste
- Get 1/4 tsp garam masala
- Get 1 tbsp crushed pista (optional)
- Use 1/4 cup cornflour for rolling
- Get as required Oil to deep fry
- You need for Gravy–
- You need 3 tbsp oil
- Use 1 tsp cumin seeds/jeera
- Provide 1 bay leaf/ tej patta
- You need 2 green cardamom/ hari Elaichi
- Prepare 1 black cardamom/ badi Elaichi
- Take 3-4 cloves/ laung
- Prepare 1 inch cinnamon/ dalchini
- Get 2 onions chopped
- Prepare 1 tbsp ginger garlic paste
- Provide 8-10 crushed cashew
- Use 3 tomatoes chopped or grated
- Take 2 tsp salt or to taste
- Use 1 tsp degi lal mirch
- Get 1 tsp garam masala
- Get 2 tsp. kitchen king or subzi masala
- Prepare 2 tsp coriander /dhaniya powder
- Prepare 1/2 tsp turmeric/ haldi
- Provide 2 tbsp gram flour
- Prepare 1 tbsp oil/ghee
- You need 1 tbsp kasoori methi
- Prepare 1/4 cup cream or malai
- You need 1 1/2 cup hot water
- Provide 2 tbsp chopped green coriander
Instructions to make Shahi palak kofta:
- First we will make the koftas. Separate the spinach leaves and wash nicely in lots of water.
- Heat oil in a pan. Add onion, ginger and garlic. Saute for 2 minutes. Add the washed spinach. Cover and cook for 2-3 minutes. Cool and grind to make a puree.
- In a bowl add spinach puree, paneer, potatoes, gram flour, bread crumbs, cornflour, salt, garam masala and pista. Mix to make a dough. If it's too sticky add some more cornflour.
- Make small lemon sized balls and roll them in cornflour.
- Heat oil in a kafai. Deep fry 3-4 koftas at a time on medium heat. When golden brown remove on an absorbent paper. Keep aside.
- For the gravy. Heat 3 tbsp oil in a kadai. Add cumin, green cardamom, black cardamom, cinnamon, cloves and cumin. Saute for 1 minute. Add the onions. Cook on medium heat.
- Once onions turn translucent add the ginger garlic paste. Saute for 2 minutes now add the crushed cashew. Cook till Onions turn golden brown.
- Now add the tomatoes and cook until oil is released. Add the salt, coriander powder, red degi mirch, subzi masala, turmeric and garam masala. Cook for a minute.
- Now add the gram flour and cook for 2 minutes. Cool and remove the bay leaf, cinnamon and black Elaichi. Grind the masala to a smooth paste using 3-4 tbsp of water.
- Now heat one tbsp of ghee in a kadai add the kasoori methi. After 20 seconds add the paste. Cook for 1 minute.
- Remove from heat. Add the cream or malai. Put back on low heat. Add hot water. Bring to a boil.
- At the time of serving add the koftas and green coriander.mix gently and heat on low flame. Serve hot with chapati or rice.
The gram flour or besan blended palak koftas are fried and simmered in the curry for this delicious recipe. Palak kofta gravy we first tasted in a restaurant in Vietnam and as i mentioned in the Aloo capsicum gravy post, this is another restaurant style gravy which you can try at home. Aloo Palak Aloo Baingan Aloo Mutter Bhindi Masala Palak Paneer Chana Masala Aloo Tikka Aloo Gobi Green Pepper Curry Mutter Paneer Daal Makhani Daal Fry Diwani Handi (Mix Vegetable). Palak Kofta is one such rich Mughalai dish where koftas which are balls made with spinach, potatoes and paneer are deep-fried and cooked and served in a rich creamy sauce prepared with spinach. Mix well and immediately switch off the gas.
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