Thursday, April 13, 2006

Palak Kofta - Vegetable Balls Served In Creamy Spinach Sauce

A major influence on Indian cuisine is the Muslim method of cooking,the Mughlai style,which is distinct in the fact that a lot of stress is laid on cooking the food over slow fire and the use of rich spices and nuts like saffron,almonds,cashewnuts,poppy seeds,elachi,dalchini and jaiphal to name a few ,liberal use of desi ghee and tandoor.Most traditional Mughlai food preparations include the use of curds and cream to produce a rich creamy gravy and the most important part of Mughalai cuisine is the perfect blending of the spices using the right proportions bringing a distinct aroma and flavor to the dish,be it the paneer kebab,meat kebabs or mutton kurma.

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,onions,tomatoes and cashewnut paste.Its a labor intensive dish but its worth the effort and makes a great main course party dish and goes well with butter naan and rotis.
Palak Kofta Recipe

Ingredients:

For Koftas:
2 tbsp grated paneer
1 cup palak leaves (washed and chopped finely)
1 cup of mashed boiled potatoes
2 green chillis finely chopped
1" ginger piece minced
salt to taste
2 slices of bread
Mix all the above ingredients and make small lemon sized balls,roll them in corn flour/bread crumbs and deep fry in oil.

For the Gravy:
1 big bunch of palak (spinach)- washed,blanched and pureed
2 big onions (blanch the onions and make a paste)
2 medium tomatoes (blanche the tomatoes and make a paste)
1 tsp ginger garlic paste
1/4 tsp garam masala pwd
1 tsp red chilli pwd
2 tbsps cashewnut paste
salt to taste
2 tbsp ghee (clarified butter)
1 tsp shah jeera (caraway seeds)
cream for garnish(optional)

Heat ghee in a cooking vessel and add the shah jeera and let them pop.Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesnt burn.Add the ginger garlic paste and fry for another 2-3 mts.Add red chilli pwd and combine.
Add the tomato puree and let it cook over slow fire till the ghee seperates.
Add the palak paste and the cashewnut paste and combine .Add a cup of water and salt.Cover and cook for 10-12 minutes on low heat.Stir once in a while.
Lastly add the garam masala and mix well.Turn off heat.

Just before serving,spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream (optional).Serve with hot rotis or naan.If you are serving the dish immediately on cooking, then you can add the koftas to the gravy and simmer over heat for a minute before serving.

This recipe with soft melt-in-the-mouth koftas served in an aromatic and rich gravy is an absolutely tantilising , irresistable dish that will have your family or guests licking their fingers..:)

Recipe Source:Adapted from an Indian cooking magazine
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13 comments:

Lakshmi said...

with the last 2 sentences of your post, i am just getting the feeling that i am having your palak kofta curry Sailu.

chanit said...

Your food makes me hungry, even now! :-) thanks !

Tanuja said...

Hi sailu,

Palak kofta dish snaps chustuntene tinali anipistundi yummy:)
thanks for the recipe, This goes in my must try list.

KrishnaArjuna said...

Looks delicious! Never tried this combination for kofta, thanks for the recipe

Vineela said...

Hi Sailu,
Palak kofta looks Yummy.
Nice recipe.I will try this asap.
Red chilly looks crunchy.
Vineela

Rorie said...

Sounds delicious & your photos are gorgeous!

Menu Today said...

Hi Sailu,
Nice pictures and recipe. Thanx for sharing.

Santhi said...

Never ate kofta where palak is the main ingredient......

Sounds delicious... On my must try list sailu

Ashwini said...

i love kofta but never made it at home. i thought it was too difficult. i can see i was right but at least i have your recipe to follow :-)

Puspha said...

Simply divine!!!!!

Anonymous said...

Sailu garu,

I tried this last palak kofta reciepe last weekend.Its really good. Thanks for providing such a wonderful main course.

JK

ammani said...

I cannot wait to try it! Delicious!

Gini said...

Sailu, I just finished making these and they were simply great. Thanks for the wonderful recipe and will post on it as soon as time permits.