Recipes


Palak Kofta Curry With Chapathis And Salads

Published On  April 8, 2016 By
35 min cook time
20 min prep time
Dinner
Preperation Time:
20 mins
Cooking Time:
35 mins

Ingredients For Gravy

nutrition facts

Serving Size1 ServingPer Serving%Daily Value*
Calories550Total Fat12.4g19%
Calories from Fat112Saturated Fat2.2g11%
Cholesterol5mg2%Cholesterol5mg2%
Potassium2573mg74%Dietary Fiber18.4g74%
Carbohydrates100.0g33%Sugars19.6g
Vitamin A98% ·Protein15.2g
Vitamin C200%Calcium23% ·
Iron31%

nutrition facts

Serving Size1 Serving
Calories550
Calories from Fat112
Cholesterol5mg2%
Potassium2573mg74%
Carbohydrates100.0g33%
Vitamin A98% ·
Vitamin C200%
Iron31%
Per Serving%Daily Value*
Total Fat12.4g19%
Saturated Fat2.2g11%
Cholesterol5mg2%
Dietary Fiber18.4g74%
Sugars19.6g
Protein15.2g
Calcium23% ·

Procedure:

  1. To Prepare The Koftas
  2. Combine all the ingredients listed under the  ‘Ingredients For The Koftas’ except oil and mix well. Ensure you have a firm and tight dough. If you find it is not firm, add 1 more tablespoon of besan to this to make it firm. Make small koftas from the mixture.
  3. Heat the paniyaram pan. Add little oil in each hole and place the koftas into it. Cook in a medium flame by turning it on both sides. Allow it to turn golden brown. When the koftas are firm and cooked, switch off the flame and keep aside.
  4. To Prepare The Gravy
  5. In a pan heat oil and sauté the chopped onions till they become light brown. Allow this to cool and add the tomato and cumin powder.
  6. Meanwhile wash and chop the palak and and blanch in hot water for 2 minutes. (Add 1/2 tsp of sugar while cooking to retain the color) Allow it to cool. When it has cooled, drain the water from the spinach and blend the spinach to a fine puree. (you can reserve the drained water for the next step of preparing the gravy)
  7. Finely grind the onion tomato mixture into a smooth paste. Heat oil in a pan and add this paste and sauté for a few minutes. Add the coriander powder, garam masala and chilli powders. When the raw smell of the masala powders disappear, add the palak puree and add a little bit of the reserved water which was used to cook the palak. Now add milk and mix well. Let this boil for 2 minutes. Add kasuri methi and switch off flame.
  8. Before serving add the kofta balls to the hot gravy and serve with chapathis and fresh salads.

This delicious and light kofta curry is not like the rich and creamy kofta curries served at restaurants. Filled with the goodness of spinach this curry is an excellent addition to meal table for your whole family.

This dish is: Low in saturated fat, Very low in cholesterol, Low in sodium, High in dietary fiber, High in potassium, High in vitamin A, High in vitamin B6 and Very high in vitamin C.

 

Category Dinner