Palak Kofta

Dumplings in Spinach Gravy

Ingredients (For 1 portion)

For Dumplings / Kofta: Potato: 50 gms Paneer: 25 gms Corrinader fresh: 10 gms Green chilly: 5 gms Garam Masala powder: 5 gms Jeera powder: 5 gms Salt: To taste Maida & Nbs: 10 gms [For Binding] Cashew: 10 gms For Gravy:

Spinach: 4 bunches Garlic: 10 gms Jeera seeds: 5 gms Chopped onion: 15 gms Chopped tomato: 15 gms Red chilly powder: 10 gms Garam Masala powder: 5 gms Cream: 25 ml Butter: 10 gms

Method for dumplings:

Boil potatoes and mash them nice and soft. Grate paneer and mix with potatoes. Mix all other ingredients to the potato mixture. Make 4 numbers of round or long koftas. Coat them with maida and fry in oil till golden brown.

Method for gravy:

Clean spinach and remove stems. Boil spinach with little salt and cooking soda. When spinach is cooked strain & pass through cold water. Remove water after squeezing the spinach and make a paste. Heat oil or butter. Add jeera seeds. When they crackle add chopped garlic. When golden brown add chopped onions and allow it to turn golden brown. Add tomato & other masalas. Cook till oil separates. Add puree of spinach & cook. When cooked, finish with cream and butter. Add koftas in palak. Garnish with cream and serve.

S. Ashok Kumar

(The writer is the Executive Chef, The Residency)

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