Palak Kofta (Curried spinach balls)
Ingredients
- 6 oz Spinach palak, washed, parboiled
- 1 tbsp Poppy seeds khus khus
- 1 oz Cashew nuts kaju, broken
- 3 1/2 oz Gram flour besan
- 1/2 tsp Coriander dhaniya powder
- 1/2 tsp Cumin jeera powder
- 1/2 tsp Red chilli powder
- Salt to taste
- Vegetable oil for frying
for the gravy:
- 2 tbsp Vegetable oil
- 1/2 tsp Cumin seeds
- 1 Onion medium-sized, chopped
- 1 tsp Ginger adrak paste
- 1 tsp Garlic lasan paste
- 2 tbsp Cashew nut paste
- 1/2 tsp Turmeric haldi powder
- 1 tsp Red chilli powder
- 9 oz Tomatoes chopped
- 8 floz Water
- Salt to taste
- 1 tbsp Cream
- 1 tbsp Green coriander hara dhaniya, chopped
Instructions
- For the koftas, parboil the spinach leaves and when cool enough to handle, squeeze out as much water as possible and mash.
- Grind the poppy seeds and cashew nuts to a paste.
- Mix the remaining ingredients of the koftas with the poppy seed paste and the spinach.
- Divide this mixture into 8 portions and roll into balls. Heat the oil in a wok (kadhai); deep-fry the balls. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
- For the gravy, heat the oil in a wok; add cumin seeds. When it crackles, add the onions and saute till brown. Add the ginger and garlic pastes, cashew nut paste, turmeric powder, red chilli powder; and salt; saute for 2 - 3 minutes.
- Add the tomatoes and fry for another 8 - 10 minutes. Pour in the water and let the mixture simmer. Check for seasoning.
- Before serving, add the koftas to the gravy and simmer for a few minutes.
- Serve hot garnished with cream and green coriander.
Calories: 286 kcal
Carbohydrates: 26 g
Protein: 11 g
Fat: 17g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 5 mg
Sodium: 74 mg
Potassium: 773 mg
Fiber: 6 g
Sugar: 7 g
Vitamin A: 4821 IU
Vitamin C: 23 mg
Calcium: 116 mg
Iron: 4 mg