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Palak Kofta / Spinach Balls Curry
Palak Kofta / Spinach Balls Curry

Before you jump to Palak Kofta / Spinach Balls Curry recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.

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Do you remember hearing the old saying “an apple a day keeps the doctor away”? The truth is that apples contain lots of great stuff in them to help promote a healthy heart. They’re high in soluble fiber which works as a scrubber on your artery walls, keeping the cholesterol from taking hold and causing blockages. A single Red Delicious apple daily can make your bad cholesterol levels decrease by as much as eight percent! That’s a wonderful number for an individual who would like to have a healthier heart.

There are plenty of foods that are good for your body. To be sure, the foods discussed in this article can help your body in numerous ways. They are essentially good, though, for helping you keep your heart healthy. Start consuming these heart-healthy foods each day. Your heart is going to be a lot better if you do!

We hope you got benefit from reading it, now let’s go back to palak kofta / spinach balls curry recipe. You can have palak kofta / spinach balls curry using 33 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to prepare Palak Kofta / Spinach Balls Curry:
  1. Use For Koftas:
  2. Use 1 tbsp Oil
  3. Use 1small Onion diced
  4. Take 1 Green chilli slit
  5. Prepare 1 tsp Ginger-garlic paste
  6. Take 1/3 tsp Salt
  7. Provide 1 Bunch spinach / palak - roughly chopped
  8. You need 100 g Cottage cheese / paneer - grated
  9. You need 1 large Potato -, boiled & mashed/grated
  10. Take 1/4 cup Bengal gram flour / besan
  11. Take 1 tbsp Cashew nuts / kaju - chopped
  12. You need 1/4 tsp Garam masala
  13. Provide 6 slices Bread crumbs approx
  14. Take 2 tbsp Corn flour/ rice flour to coat the koftas (optional)
  15. Provide as needed Oil for deep frying
  16. You need For gravy:
  17. Prepare 1 tbsp Oil
  18. Get 1 tsp Cumin / jeera
  19. Take 2 tsp Dry fenugreek leaves / kasuri methi. - crushed or rubbed between palms
  20. Use 1 Bay leaf / tej patta
  21. Provide 1 Onion - large, finely chopped
  22. Provide 1 tsp Ginger-garlic paste
  23. Get 1/4 cup Cashew nuts / kaju
  24. You need 1/2 tsp Fennel / saunf
  25. Prepare 1/4 tsp Turmeric powder / haldi
  26. Prepare 1 tsp Kashmiri red chilli powder
  27. Provide 1 tsp Coriander / dhaniya powder
  28. Take 1/2 tsp Salt
  29. Prepare 1 cup Water
  30. Provide 1/4 tsp Garam masala
  31. Use For garnish:
  32. Get 2 tbsp Coriander leaves - finely chopped
  33. You need 1 tsp Dry fenugreek leaves / kasuri methi - crushed between palms
Instructions to make Palak Kofta / Spinach Balls Curry:
  1. Instructions for kofta preparation: - Heat oil in a wok. Add diced onion, slit green chilli, ginger-garlic paste and salt. Saute until onions become translucent.
  2. Add roughly chopped spinach leaves.
  3. Cover and cook for one minute. Mix well. Cover and cook for another ten minutes with stirring occasionally. Open the lid and saute until all the water evaporates. This is important so that the kofta mix doesn't become too soft. Turn off heat when all the water has evaporated. Allow to cool.
  4. Blend the cooked spinach-onion mix to a fine puree. Transfer puree to a mixing bowl.
  5. Add grated paneer & boiled potato, besan, broken cashew nut pieces and garam masala. Mix well.
  6. Add fresh bread crumbs and mix well. The quantity of bread crumbs will vary depending upon moisture content in your spinach mix. Use accordingly. In case you need to add more than what is mentioned in my recipe, adjust the flavour by adding some salt and garam masala.
  7. Knead well to form chapati dough like consistency.
  8. Form ping-pong ball sized koftas. Roll them in dry corn flour/ rice flour to form an even coating upon frying (this step is optional).
  9. Ensure that the corn flour coating is very thin. Dust off the excess corn flour because this will turn the frying oil cloudy.
  10. In medium-high flame, heat oil for frying. Deep fry all the koftas.
  11. Blot them on kitchen paper towel to remove any excess oil. Keep them aside & proceed to making the gravy.
  12. Instructions for gravy preparation: - Heat oil in a wok and add bay leaf, cumin seeds, fennel seeds, cashew nuts & kasuri methi. Saute for a minute.
  13. Add finely chopped onions, ginger- garlic paste and salt. Saute until onions turn translucent.
  14. Add turmeric powder and kashmiri red chilli powder. Mix well and turn off heat. Allow to cool.
  15. Remove bay leaf. Blend to a fine puree by adding water. Heat a wok and transfer the blended mix. Bring it to a boil. As the fried koftas. Garnish with crushed kasuri methi & finely chopped coriander leaves. Serve with hot roti, chapati, phulka, naas, kulcha or with jowar rotis like I do.

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