How to make Steamed Lauki And Palak Kofta -
A very healthy but extremely tasty dish of koftas in a tomato gravy.
This recipe is from the book Low Calorie Vegetarian Cookbook.
Main Ingredients : Bottle Gourd, Spinach (पालक)
Cuisine : Punjabi
Course : Main Course Vegetarian
For more recipes related to Steamed Lauki And Palak Kofta checkout Dudhia Kumbh, Lauki Soya Chana Dal, Lauki Chana Dal With Wadiyaan, Lauki Aloo Matar . You can also find more Main Course Vegetarian recipes like Cauliflower Ani Batata Sukke Dhaniya Chole Masala - Cook Smart Carrot Puree Eggplant Chilli Garlic
Steamed Lauki And Palak Kofta Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Steamed Lauki And Palak Kofta Recipe
Bottle Gourd
Spinach peeled and grated 1 (250 gms
Spinach blanched and chopped 2 medium bunches
Salt to taste
Potatoes boiled and mashed 3 medium
Green chillies finely chopped 2-3
Raisins 1 tablespoon
Coarse rice powder 3 tablespoons
Chaat masala 1/2 teaspoon
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Onion finely chopped 1 large
For gravy
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Onions chopped 1 large
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Dried fenugreek leaves (kasoori methi),roasted and crushed 1 teaspoon
Tomato puree 5-6 medium
Honey 1 1/2 tablespoons
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Add salt to grated bottle gourd and leave it for five minutes. Squeeze bottle gourd to completely remove excess water. Squeeze excess water from the chopped spinach. Combine the two with potatoes, green chillies, raisins, rice powder, chaat masala, ginger paste, garlic paste, onion and salt in a large bowl.
Step 2
Divide into twenty equal portions and shape into oval shaped koftas. Steam them in a steamer for fifteen-twenty minutes. Keep aside. Heat a non-stick pan. Roast ginger paste, garlic paste and onion on medium heat for five to six minutes.
Step 3
Add red chilli powder, turmeric powder, garam masala powder, kasoori methi and two tablespoons of water and cook for a minute. Add tomato puree, honey and salt. Add one cup of water and simmer for ten minutes.
Step 4
Arrange the steamed koftas in a serving plate, pour the gravy over and serve immediately garnished with chopped coriander leaves.
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