This dish is very special because the palak I used is organic and what more, it is from my own terrace garden :)
For the kofta:
Palak leaves - chopped and blanched in hot water
Boiled and mashed potatoes - 1 big
Grated ginger and garlic - 1 tsp
Red chilli powder and salt as per taste
Gram flour (besan) - 2 tbsp
Squeeze out water from palak. Mix with other ingredients and make a firm dough. If too dry, add a little water while kneading. If the dough is too watery, add more gram flour.
Make small balls and deep fry in oil until golden brown. Set aside.
For the gravy:
Onions - 1 big
Garlic - 6 to 8 cloves
Tomato puree - 2 cups
Curd - 2 tbsp
Milk - 1/4 cup
Turmeric powder, coriander powder, red chilli powder and salt - as per taste
Garam masala powder - 1 tsp
Fresh coriander leaves - finely chopped
Oil for frying
Coarsely grind the onion and garlic. Heat oil in a pan and fry the coarse paste on a high flame till all the water evaporates.
Continue to fry on medium high heat until it turns golden brown.
Add coriander, red chilli and turmeric powder and mix well
Add tomato puree and curd. Stir and fry till oil separates from the gravy.
Once the gravy thickens, add water as required. Cover with a lid and cook for few minutes.
Add garam masala powder and mix well.
Add milk and stir continuously to blend all the masala.
Once the gravy reaches the required consistency, add the deep fried koftas.
Turn of the heat and garnish with coriander leaves.
We had this with mooli (radish) paratha - the radish was a product of my OTG.
For the kofta:
Palak leaves - chopped and blanched in hot water
Boiled and mashed potatoes - 1 big
Grated ginger and garlic - 1 tsp
Red chilli powder and salt as per taste
Gram flour (besan) - 2 tbsp
Squeeze out water from palak. Mix with other ingredients and make a firm dough. If too dry, add a little water while kneading. If the dough is too watery, add more gram flour.
Make small balls and deep fry in oil until golden brown. Set aside.
For the gravy:
Onions - 1 big
Garlic - 6 to 8 cloves
Tomato puree - 2 cups
Curd - 2 tbsp
Milk - 1/4 cup
Turmeric powder, coriander powder, red chilli powder and salt - as per taste
Garam masala powder - 1 tsp
Fresh coriander leaves - finely chopped
Oil for frying
Coarsely grind the onion and garlic. Heat oil in a pan and fry the coarse paste on a high flame till all the water evaporates.
Continue to fry on medium high heat until it turns golden brown.
Add coriander, red chilli and turmeric powder and mix well
Add tomato puree and curd. Stir and fry till oil separates from the gravy.
Once the gravy thickens, add water as required. Cover with a lid and cook for few minutes.
Add garam masala powder and mix well.
Add milk and stir continuously to blend all the masala.
Once the gravy reaches the required consistency, add the deep fried koftas.
Turn of the heat and garnish with coriander leaves.
We had this with mooli (radish) paratha - the radish was a product of my OTG.
