Punjabi Palak kofta curry Recipes

How to Prepare / Make / Cook - Palak kofta curry ?

250 grams spinach. Washed and chopped. 1 inch piece ginger. minced. 2 tblsps. Gram flour. 2 green chillies, minced. 2 flakes garlic, minced.

Filling. 1 small onion, minced. 50 grams chopped paneer. A few sliced mint leaves. Handful of sliced coriander leaves. 2 green chillies, minced. ½ inch piece ginger, minced. Salt to taste. ¼ tsp. Garam masala.

2 medium onions. 6 flakes garlic. 4 tblsps. Beaten curds. 2 tblsps. Hot milk. 1 inch piece ginger. 1 tsp. Roasted and ground cumin seeds. 1 tsp. Turmeric powder salt and chilli powder to taste.

How to cook palak kofta curry

Steam-cook the spinach then grind it to a paste. Reheat and mix in ginger, chillies, gram flour and garlic. Cook over a low fire till thick, stirring all the time. Mix together all the filling ingredients. Divide the filling and spinach mixture into equal portions. Form the spinach mixture into balls around filling and deep fry to a golden brown colour. Drain and set aside. Grind onion, garlic and ginger to a paste. Heat 4 tblsps. Ghee and fry the ground paste to a golden brown colour. Put in spices and fry briefly. Add tomatoes and curds and cook till the ghee separates. Put in 1 cup water and cook till dry. Pour in 2 more cups water. Bring slowly to a rolling boil, reduce heat and simmer gently for 5 minutes, toss the koftas inside and simmer for 5 more minutes. pour inside the milk. Mix nicely and remove from fire. Serve hot.

[an error occurred while processing this directive]