Spinach kofta curry/ Palak kofta curry

 Spinach kofta curry/ Palak kofta curry 

Quick recipe tips

1. Instead of oil/ butter - vegan oil/ butter can be used.

2. For spinach puree - clean and wash spinach. Add it to pressure cooker. Add little water and pressure cook for 3 whistles on high flame. Let it cool. Grind it using hand blender or grinder.

3. In this recipe I have used spinach puree prepared from 1 bunch of spinach.

Ingredients for kofta -

1 small bottle gourd/ ghiya/ lauki

1 carrot grated

To taste salt

5 tbsp besan

Ingredients for spinach curry -

1 tbsp mustard oil

1/2 tsp cumin seed

1 tsp ginger grated

1 green chilli

1 tsp garlic minced

1 onion finely chopped

1/2 cup tomato puree

3 tbsp beetroot grated

To taste salt

1/4 tsp red chilli powder

Pinch turmeric powder

1/2 tsp coriander powder

1/2 tsp garam masala

1 bunch spinach puree

2 tbsp butter 

For garnish -

2 tbsp melted butter

1 tsp sesame seeds 

Method 

For koftas -

1. In a bowl add lauki, carrot, besan and salt. Mix well.

2. Heat appam pan. Drizzle a few drops of oil in appam holes. Drop a spoonful of kofta batter in the holes and cook on slow flame. 

3. Turn the side. Cook both sides till golden on slow flame. Koftas are ready. 

For spinach curry -

1. Heat mustard oil in a wok. Add cumin seeds, green chilli, ginger and garlic. Saute for few second. Add onion and fry till golden.

2. Add tomato puree and mix. Add grated beetroot and mix well. Cook for 3 minutes on slow flame. Stir in between.

3. Add salt, red chilli powder, coriander powder, turmeric powder, garam masala and mix well on slow flame.

4. Cook for 5-10 minutes until raw smell of tomato puree is gone or tomato puree is properly cooked.

5. Add spinach puree and mix well. Cook on slow flame for 5-10 minutes.

6. Add butter. Mix and cook on slow flame for few minutes. Add koftas and mix.

7. Mix well on slow flame for 3-4 minutes. Switch off the flame. Spinach kofta curry is ready.

8. Transfer to a serving bowl. Top with melted butter and sesame seeds.

9. Serve hot with roti, rice, curd and pickle.

Method with step photos -

For koftas -

1. In a bowl add lauki, carrot, besan and salt. Mix well.

2. Heat appam pan. Drizzle a few drops of oil in appam holes. Drop a spoonful of kofta batter in the holes and cook on slow flame.

3. Turn the side. Cook both sides till golden on slow flame. 

4. Koftas are ready.

For spinach curry -

1. Heat mustard oil in a wok. Add cumin seeds, green chilli, ginger and garlic. Saute for few second. Add onion and fry till golden.

2. Add tomato puree and mix. Add grated beetroot and mix well. Cook for 3 minutes on slow flame. Stir in between.

3. Add salt, red chilli powder, coriander powder, turmeric powder, garam masala and mix well on slow flame.

4. Cook for 5-10 minutes until raw smell of tomato puree is gone or tomato puree is properly cooked.

5. Add spinach puree and mix well. Cook on slow flame for 5-10 minutes.

6. Add butter. Mix and cook on slow flame for few minutes.

7. Add koftas and mix.

8. Mix well on slow flame for 3-4 minutes. Switch off the flame. Spinach kofta curry is ready.

9. Transfer to a serving bowl. Top with melted butter and sesame seeds.

10. Serve hot with roti, rice, curd and pickle.

Cook, Click & Post before you have a toast!