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The ingredients needed to cook Palak Kofta Curry:
- You need For Palak Kofta
- You need 500 gms Spinach* washed, cleaned, dried and finely chopped
- Take 1 medium Onion diced into smaller pieces
- Get 1 Tsp grated Ginger
- Get 2 Green Chilies finely chopped
- Get 1/4 Tsp Turmeric powder
- You need 1/2 Tsp Kashmiri Red Chilli powder
- Get 1/2 Tsp Garam masala powder
- Use 1/2 Tsp dry roasted Cumin powder
- Provide 1/4 Tsp Carom seeds
- Take as per taste Little fresh green Coriander leaves finely chopped
- Take 1/2+ ½ Cup Gram flour
- You need 2 Tsp Cooking Oil
- Provide as needed Cooking Oil for deep frying
- Provide 2 Tissue papers
- Prepare For Kofta curry : ~ :
- Get 4 Tbsp Cooking Oil
- Prepare 1 Piece Dal Chinni
- Take 1 Bay leaf
- Use 7 Black Peppercorns
- Prepare 2 Cloves
- Prepare 1 tbsp Cumin seeds
- Prepare 2 fresh green Cardamom
- Get 1 medium Onion grinded with little water to form an Onion paste
- Get 1 1/2 Tsp Ginger Garlic paste
- Use 1 large Tomato blended without water to form paste
- Prepare as per taste Salt
- Prepare 1 Tsp Kashmiri Red chilli powder
- Use 1 Tsp Coriander powder
- Use 1/2 Tsp Turmeric powder
- Provide 1 Tsp Fenugreek* dry leaves
- Take 1 Cup Water
- Get 2 slit Green Chillies
- Provide 1 TSP Garam masala powder
Instructions to make Palak Kofta Curry:
- Mix all ingredients of kofta along with half portion of gram flour and once mixed add remaining gram flour and knead well, add salt and 2 teaspoon of oil and mix properly like we do kneading wheat flour.
- Now form a spinach small round shape balls and place all of them in separate plate.
- Now in a wok add adequate oil to heat then deep fry spinach balls, do not toss or move the round balls for first two minutes, once they are cooked for two minutes, they can be tossed and all sides evenly cooked till they turn golden in colour.
- Place deep fry spinach balls separately in tissue paper so as to soak excessive oil.
- Now take 4 Tbsp cooking oil in a wok, add dalchini, black peppercorns, green cardamom, cloves and cumin seeds, saute them well, then add onion paste and saute more till they turn golden brown and now add ginger garlic paste.
- After one minute to ginger garlic done, add tomato puree and salt as per taste and in low flame add kashmiri red chilli powder along with coriander powder and turmeric powder, mix all of them well and cook by covering it for 2 minutes.
- Once cooked, we see oil separating from masala then we add dry Fenugreek leaves, mixing it well add water based on consistency of your choice for gravy and cover it again to cook for 2 minutes in low flame.
- Now add fried koftas one by one, add two green chillies slit from the centre, add Garam masala powder and chopped fresh green coriander leaves, mix it well and again cover it with lid for 2 minutes for kofta to soak in absorbing masala.
- Step 8 pics..
- Finally serve it hot with Parathas.
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