Palak Ke Kofte

INGREDIENTS

• 2 cups spinach (palak), finely chopped
• 1/2 cup boiled and mashed potatoes
• 1/4 cup besan (gram flour)
• 2 green chilies, finely chopped
• 1 tsp ginger, grated
• Salt to taste
• 1/2 tsp garam masala
• Oil for deep frying
• 1 chopped onion
• 2 tomatoes, pureed
• 1 tbsp oil
• 1/2 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• Fresh cream for garnish (optional)

Recipe

Step 1: Make the Kofte

- In a bowl, mix chopped spinach, mashed potatoes, green chilies, ginger, besan, garam masala, and salt.

- Form small balls from the mixture.

- Deep fry the balls until golden brown. Drain on paper towels and keep aside.

Step 2: Prepare the Gravy

- Heat 1 tbsp oil in a pan. Add cumin seeds and let them crackle.

- Add chopped onion and sauté until golden.

- Add ginger-garlic paste and cook for a minute.

- Add tomato puree and cook till oil separates.

- Add turmeric, coriander powder, red chili powder, salt, and a little water. Cook for 3-4 minutes.

Step 3: Assemble the Dish

- Gently add the kofte balls into the simmering gravy and cook for 3-5 minutes.

- Sprinkle garam masala and mix gently.

Step 4: Serve

- Garnish with fresh cream if desired.

- Serve hot with naan, roti, or steamed rice.