Thursday 27 February 2014


Preparation time: 20 minutes
Cooking time:20 minutes

For Paalak
1 bunch paalk(spinach)
1 onion chopped
1 tomato chopped
1 green chili
1" ginger chopped
5-6 cloves garlic
1/2 cup tomato puree
1 tbsp gram flour
1/2 tsp cumin seeds
1 tsp catch sabzi masala
1/2 tsp degi mirch
1/2 tsp amchoor (dry mango powder)
1 tsp dry kasoori methi
1 tbsp fresh cream
salt to taste
For Kofta
150 gms paneer/cottage cheese, grated
2 medium size potatoes, boiled, peeled and grated
1 green chili deseeded and finely chopped
1/4 cup cornflour
½ tbsp milk powder or 1 tbsp khoya(optional)
½ tsp salt or to taste
oil for frying

  1. Mix all the ingredients mentioned under kofta ingredient list except oil in a bowl. 
  2. Make medium sized balls and fry the koftas in hot oil till golden. 
Paalak gravy
  1. Clean ,wash and chop spinach.
  2. Take spinach,onion,tomato,green chili,ginger and garlic a pan and cook for 5-7 minutes till all the ingredients are cooked.
  3. Now puree the spinach along with other ingredients with the help of a blender.
  4. Dissolve gram flour in 2-3 tbsp of water and pour it in spinach puree and cook for five minutes stirring occasionally
  5. In another pan heat one tbsp of butter and add cumin seeds and when it turns brown in color add tomato puree and all the spices and salt one by one.
  6. Cook for five minutes and mix the tempering with the cooked spinach and mix well.
  1. Add the Paalak gravy first in the serving plate or bowl and then place the koftas now pour a bit of gravy over the koftas. 
  2. Serve Paalak kofta hot with rotis or naan. 
  3. Garnish the Paalak kofta with some cream or  grated paneer. 

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