Palak Kofta
Palak Kofta is a delicious Desi vegetarian main course with flavours of spinach and delicate spice.
| Ingredients For the koftas
For the yoghurt sauce
| |
Instructions
- Prepare the kofta: Blanch the spinach in boiling water for 1 minute. Drain and refresh the spinach in cold water.
- Squeeze out the excess water from the spinach by pressing it between two plates, then chop finely.
- Combine the spinach with the other kofta ingredients and mix well. you should be able to form firm balls with the mixture. If it is too sloppy, add more besan. If too dry, add a little water.
- Roll the mixture into balls just slightly bigger than a golf ball.
- Deep fry the palak in oil at 180°C until golden and crisp (5-10 minutes). Drain on some kitchen papaer and put to one side.
- Prepare the yoghurt sauce: Mix together the yoghurt, besan and 750 ml (25 fl oz) of water and whisk until smooth.
- Heat the oil in a pan and fry the onions seeds, curry leaves and fenugreek for 30 seconds. Add the onion and fry for 5 minutes until soft and just beginning to turn brown.
- Add the garlic and fry for 1 minute. Add the turmeric and chilli powder and fry for a further 30 seconds.
- Add in the yoghurt mixture, bring to the boil, cover and simmer for 10 minutes.
- Add in the kofta and simmer, uncovered, for a further 5 minutes or until the sauce becomes creamy. Serve.
Titli's Tips
Serve with rice or roti. If you want to freeze this dish, it is best to freeze the sauce and kofta separately to prevent to kofta becoming soggy during freezing and re-thawing.
Nutrition Facts
|
Amount Per Serving
% Daily Value
Calories 384
19%
Calories from Fat 113
Total Fat 12.6g
19%
Saturated Fat 3.4g
17%
Unsaturated Fat 8.5g
|
Amount Per Serving
% Daily Value
Total Carbohydrate 57.0g
19%
Dietary Fibre 6.1g
24%
Sugars 8.9g
Protein 13.7g
27%
Cholesterol 12.6mgs
4%
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