How to make Palak Koftas in White Gravy -
Emerald green koftas in a rich gravy made of khoya-cashewnut-melon seeds and masalas.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spinach (पालक), Paneer (cottage cheese) (पनीर)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Palak Koftas in White Gravy checkout Palak Paneer, Poondu Keerai Massiyal, Palak Methi Aur Corn Ki Sabzi, Spinach And Pumpkin Curry . You can also find more Main Course Vegetarian recipes like Subz Khichda (Veg Haleem), Paneer Pepper and Rice Bake, Thai Green Curry With Vegetables, Boondi Sev ki Subzi.
Palak Koftas in White Gravy Recipe Card
Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Palak Koftas in White Gravy Recipe
Spinach blanched and finely chopped 2 medium bunches
Paneer (cottage cheese) grated 100 grams
Potato boiled, peeled and mashed 1 medium
Salt to taste
Chaat masala ½ teaspoon
Cumin powder ¼ teaspoon
Garam masala powder ¼ teaspoon
Cornflour/ corn starch 1 tablespoon
Oil for deep-frying
Almonds blanched, peeled and cut into slivers 3-4
Fresh coriander sprigs for garnishing
WHITE GRAVY
Oil 2 tablespoons
Green cardamoms crushed 4-5
Cinnamon crushed 1 inch
Black cardamom crushed 1
Cloves crushed 3
Boiled onion paste 1 cup
Khoya/mawa grated ½ cup
cashewnut-melon seed paste ½ cup
Salt to taste
White pepper powder ½ teaspoon
Green chilli paste 1 teaspoon
Green cardamom powder 1 teaspoon
Ghee 1 teaspoon
Method
Step 1
To make the gravy, heat oil in a deep non-stick pan. Add green cardamoms, cinnamon, black cardamom and cloves and sauté till fragrant. Add onion paste and sauté on low heat for 5 minutes.
Step 2
Add khoya/mawa, mix welland sauté for 2-3 minutes. Add cashewnut-melon seed paste and salt and mix well.
Step 3
Add 3 cups water, pepper powder, chilli paste, cardamom powder, stir well and bring to a boil. Add ghee and mix well.
Step 4
Strain the gravy into another non-stick pan and grind the residue. Add the residue to the strained gravy and mix well.
Step 5
5. To make palak kofta, mix together half the cottage cheese, spinach, potato, salt, chaat masala, cumin powder,garam masala powder and cornflour in a bowl and mash well. Divide the mixture into 12 equal portions and shape them into small balls or koftas.
Step 6
Heat sufficient oil in a kadai. Deep-fry prepared koftas till golden brown. Drain on absorbent paper.
Step 7
Heat the white gravy and pour on a serving bowl. Halve palak koftas and place on the gravy. Garnish with almonds and fresh coriander sprigs and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
