Palak Ke Kofte ( Spinach Koftas)

Fortunately 3 out of 4 in my family love spinach. My daughter can finish a bowl of Palak Paneer by herself. 

Paneer ke kofte is a good dish to give a break from the regular spinach dishes. Balls of Spinach filled with cottage cheese float  in a delicious tomato gravy. 

Although preparing the koftas takes little time but they can be made in advance. You can prepare them a day in advance. The tomato gravy is extremely easy to make and doesn’t take any time at all. 

So that makes Palak Kofta a perfect dish for any party. 

Ingredients: 

For Kofta:

Spinach leaves (blanched, squeezed and chopped) - 1 cup

Oil - 2tsp

Paneer (cottage cheese) - 100 gm

Chopped garlic - 1/2 tsp

Cardamom Powder - 1/2 tsp

Corn flour - 2 tsp

Salt - 1 tsp

Oil for deep frying 

For Gravy: 

Tomatoes (cut in 4 pieces) - 4 medium 

Cashew nuts - 8-10

Poppy seeds - 2 tsp

Green Chilli - 1

Ginger - 1” cut in pieces

Garlic - 5-6 cloves

Garam Masala Powder - 2 tsp

Salt to taste

Cumin Powder - 1 tsp

Cinnamon - 1 stick

Sugar - 1 tsp

Oil - 1 tbsp 

Fresh Cream - 1 tbsp

Method: 

1. Grate the paneer and mix cardamom powder in it. Make small balls. 
2. In a pan heat 2 tsp oil and add chopped garlic. Sauté for 30 seconds and then add blanched and chopped spinach and salt. Mix well. Let it cool till all excess water has dried. Remove on a plate and let it cool.
3. Add corn flour to the cooked spinach. 
4. Take a small amount of spinach on your palm and flatten it. Place the ball of paneer in its centre and cover it from all sides nicely. Press while making a ball so that it sets properly. Prepare the remaining koftas similarly.
5. Heat oil for deep frying and fry the koftas in it. Set aside on paper towel.
6. In a pressure cooker, put tomatoes, ginger, garlic, cashews, poppy seeds and green chilli and little water. Pressure cook to one whistle. Cool and grind to a paste.
7. In a pan heat oil, add cinnamon. 
8. Pour in the gravy paste. Add garam masala powder, salt and cumin powder. Let it come to a boil.
9. Taste and adjust seasoning. 
10. Mix in the fresh cream. 
11. Add sugar. Adding sugar depends on how tangy the tomatoes are. 
12. Remove from flame and pour in the serving bowl. 
13. Cut the koftas in half and place in gravy. 
14. Garnish with fresh cream.