Palak Kofta Curry

Prep time: 10 mins Cooking time: 20 mins

Ingredients

For Kofta

• Fresh Palak 2 cups

• 3/4 cup besan

• 1 small onion finely chopped

• 1/2 teaspoon salt

• 1/2 teaspoon chili powder

• 1 small onion finely chopped

• Oil to shallow fry the koftas

For Curry

• 1 tablespoon oil

• 1 medium onion finely chopped

• 1 medium tomato paste

• 3-4 garlic cloves finely chopped

• 1 teaspoon cumin and coriander powder

• 1 teaspoon red chili powder

• 1 teaspoon garam masala

• Salt to taste

• 10-12 cashews

• 2 tablespoon water

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Instructions

Making Kofta

1. Blanch palak in hot water for 2-3mins and blend it to smooth paste. Keep aside 1 cup for the curry.

2. Take 1 cup palak paste in a bowl, add chopped onion, salt, chili powder and mix.

3. Now add besan/chickpea flour and form dough.

4. Make lemon sized balls and shallow fry them until they're brown on all sides. (you can also deep fry them).

Making Curry

1. Heat oil in a pan and add chopped garlic and onions and fry until brown.

2. Then add tomato paste and mix.

3. Add cumin powder, coriander powder, chili powder, salt and add some water and let it cook for 5mins or until the raw smell from the tomatoes goes away.

4. Blend cashews with 1 tablespoon water to make paste.

5. Add the cashew paste to the pan and stir. Adding cashew paste makes the curry silky and gives a rich taste.

6. Let it cook for 2-3mins. Then add rest of the palak paste and add garam masala and stir.

7. Now add the koftas and cover a lid and let it simmer for 5mins.

8. Serve with butter.

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Pictorial Instructions

Kofta

Blanch palak in hot water for 2-3mins and blend it to smooth paste. Keep aside 1 cup for the curry.

Take 1 cup palak paste in a bowl, add chopped onion, salt, chili powder and mix.

Now add besan/chickpea flour and form dough.

Make lemon sized balls and shallow fry them until they're brown on all sides. (you can also deep fry them).

Curry

Heat oil in a pan and add chopped garlic and onions and fry until brown.

Then add tomato paste and mix.

Add cumin powder, coriander powder, chili powder, salt and add some water and let it cook for 5mins or until the raw smell from the tomatoes goes away.

Blend cashews with 1 tablespoon water to make paste.

Add the cashew paste to the pan and stir. Adding cashew paste makes the curry silky and gives a rich taste.

Let it cook for 2-3mins. Then add rest of the palak paste

Add garam masala and stir.

Now add the koftas and cover a lid and let it simmer for 5mins.

Serve with butter.