#ilucookbook Aloo Palak Kofta Curry

Presenting Aloo Palak Kofta Curry! Try this for sure. My family just loved every spoon of it. You can also substitute Aloo with grated Paneer and it will taste yummy. Recipe in comments with step by step pictures.
Ingredients
For Gravy:
Onion – Roughly cut – 1
Tomatoes – 2 nos – Diced roughly
Green Chilies – 2 nos.
Ginger Garlic paste – 1 tsp
Chilli powder – 2 tsp
Coriander powder – 2 tsp
Garam Masala powder – 2 tsp
Cashews – 5-6 nos.
Salt – to taste
For Kofta – Outer Spinach Shell
Spinach – Finely chopped – 2 cups
Besan Flour – 1/4 cup – roasted
Salt – a pinch
Cumin powder – 1 tsp
Chilli powder – 1 tsp
For Kofta – Inside stuffing
Boiled and Mashed Potatoes – 3-4 nos.
Mixed nuts (cashew, almonds, pista) – 2 tbsp powdered
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Kitchen King masala/Subzi Masala – 1 tsp
Salt – little
Coriander leaves – few sprig
Oil – To deep fry and 2 tbsp for Tadka
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Method
To prepare gravy: 
Add oil to a pan and fry cashews till golden brown, then add the green chillies and onions. After sautéing for a minute, add ginger garlic paste, saute for 1-2 minutes till the raw smell is gone. Then add the tomatoes and add few drops of water. After 3-4 minutes you will find them fully cooked and water drained. Switch off and cool.
Take the mixture in a mixi and grind it to a smooth paste.
Heat a pan, add 2 tsp of oil and transfer the ground paste.
Add all the powders listed above in gravy section along with little salt and add 3-4 tbsp of water and let it boil for 3-4 minutes.
We don’t want the gravy to be very thick or very watery.
The gravy tends to thicken once cooled down. So before serving you can add few drops of water and heat it again.
Remember to be careful about salt usage in this dish as we are adding them at several stages. So take care while adding salt.
Gravy is ready. Keep it aside.
To prepare Koftas:
Take the boiled and mashed potatoes. Add little salt, powdered mixed nuts, all the masala powders listed above in kofta section and few sprigs of coriander leaves. Set aside.
Wash and finely chop the spinach leaves.
Add a tsp of oil and saute the spinach leaves till the water evaporates. This should take 3-4 minutes. More than that we might lose the nice green colour of spinach.
Cool the spinach and squeeze out all the excess water.
Add the roasted besan flour to the spinach and mix well and set aside.
To deep fry koftas:
Heat oil for deep frying in a pan. Have the flame on low-med
Take corn flour and pat dry both your hands.
Take a small ball of the spinach mixture and pat it gently on your palm into a flat circle.
take an small golf ball size of the aloo mixture and place it in the middle of the spinach circle.
Again using corn flour, close the spinach mixture with the aloo stuffing well and shape it into a nice smooth ball.
Deep fry these balls.
Cut the koftas into two and add the gravy on top and garnish with coriander leaves, just before serving.
Do not add the koftas directly to the gravy if you are going to serve later. The koftas can be fragile and might get dissolved and lose the shape.
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