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Palak kofta
Palak kofta

Before you jump to Palak kofta recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Deciding to eat healthily provides great benefits and is becoming a more popular way of life. Poor diet is a contributing factor in illnesses such as heart disease and high blood pressure which can put a drain on the economy. Everywhere you look, people are encouraging you to live a healthier lifestyle but then again, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. Most people typically think that healthy diets require much work and will significantly change how they live and eat. In reality, though, simply making a couple of modest changes can positively affect everyday eating habits.

You can make similar changes with the oils that you use for cooking. For instance, monounsaturated fat like as olive oil can help counter the bad cholesterol in your diet. Olive oil also has vitamin E which is great for your skin, among other things. It might be that you already think that you consume fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you buy these. If at all possible, go for organic produce that has not been sprayed with harmful chemicals. Looking for a local supplier of fresh produce will give you the option of eating foods that still have most of the nutrients which are oftentimes lost when produce has been kept in storage before it is sold.

As you can see, it’s not hard to begin integrating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to palak kofta recipe. To make palak kofta you need 22 ingredients and 20 steps. Here is how you achieve that.

The ingredients needed to cook Palak kofta:
  1. You need Ingredients For Koftas:
  2. Provide 2 cups (1 bunch) chopped Spinach (palak)
  3. Provide 4 tablespoons Gram Flour (besan)
  4. Provide 1/2 cup grated or crumbled Paneer
  5. Get 1 Green Chilli, finely chopped
  6. Prepare 1/4 teaspoon Cumin Seeds
  7. Take 1 pinch Cardamom Powder
  8. Take to taste Salt
  9. Provide 2 tablespoons Cornflour (cornstarch), for coating of koftas
  10. Prepare Ingredients For Gravy:
  11. Provide 1/2 teaspoon Cumin Seeds
  12. Provide 1 medium Onion, finely chopped
  13. Get 2 cloves Garlic, chopped
  14. Use 1/2 inch Ginger, chopped
  15. Get 5-6 Cashew Nuts
  16. Use 2 medium Tomatoes, finely chopped (3/4 cup)
  17. Take 1 1/2 teaspoon Cumin-Coriander Powder
  18. Prepare 1 teaspoon Red Chilli Powder
  19. Use 1/2 teaspoon Kasuri Methi
  20. Prepare 2 (1+1) tablespoons Oil
  21. You need 1 1/2 cup or as needed Water
  22. Provide to taste Salt
Instructions to make Palak kofta:
  1. Heat 1-teaspoon oil in a kadai/pan over medium flame. Add 4 tablespoons gram flour and roast it over low flame until nice aroma releases and it turns light golden in colour. Transfer it to a bowl and let it cool at room temperature.
  2. Separate spinach leaves by removing stem and wash them in running water to discard any dirt or impurities. Drain the excess water from spinach and finely chop it. Heat 1 teaspoon oil in the same kadai/pan over medium flame. Add 2 cups finely chopped spinach.
  3. Cook until almost moisture is evaporated from spinach.
  4. Transfer cooked spinach to the same bowl having gram flour
  5. Add a pinch of salt and mix well. Spinach mixture for kofta is ready.
  6. Take grated/crumbled paneer, 1 finely chopped green chilli, 1/4 teaspoon cumin seeds, a pinch of cardamom powder and salt in a bowl.
  7. Mix well. Paneer mixture for kofta is ready.
  8. Divide both mixtures (spinach and paneer) into 6 equal portions and make round shaped balls from each of them.
  9. Take one ball of spinach mixture and flatten it to make round shaped puri having 2-3 inch diameter using your hand. Place one ball of paneer mixture in the center of the puri.
  10. Cover it with the sides of flattened spinach mixture puri. Seal it in the center and again give a round shape to make kofta.
  11. Take 2 tablespoons cornflour (cornstarch) or arrowroot powder in a plate. Roll the raw kofta in the cornflour.
  12. Prepare all the remaining koftas in similar way.
  13. Heat the appe pan over medium flame. Add few drops of oil in each mould and place the kofas in it. When the bottom surface turns golden brown, drizzle few drops of oil over it and flip them. Flip and cook unil kotas turn crispy and golden brown from all sides. You can also deep fry or shallow fry the koftas in oil until they turn crispy and golden brown instead of cooking them in appe pan.
  14. Transfer them to a plate. Palak Koftas are ready.
  15. Heat 1 tablespoon oil in a pan (kadai) over medium flame. Add cumin seeds; when they start to turn golden brown, add finely chopped onion and sauté until it turns light pink in colour. Add cashew nuts, finely chopped ginger, finely chopped garlic and sauté for a minute.
  16. Add finely chopped tomatoes and salt.Sauté until tomatoes turn soft. Turn off the flame. Let the mixture cool for few minutes.
  17. Transfer mixture to the small jar of a mixer grinder and grind until smooth paste. Heat 1 tablespoon oil in the same pan over medium flame. Add prepared paste, cumin-coriander powder and red chilli powder.
  18. Mix well and sauté until oil starts to separate. Add 1½ cups of water (more or less to make thin or thick gravy respectively. Mix well and cook covered until you get the desired consistency of gravy.
  19. Taste the gravy for salt and add more if required. Add 1/2 teaspoon crushed kasuri methi and mix well.
  20. Add koftas (either halved or whole) and turn off the flame. Palak Kofta curry is ready for serving.

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