Palak Kofta Recipe | Spinach Kofta Curry

Preparing the kofta balls

Combine finely chopped spinach leaves, grated paneer, boiled mashed potatoes, gram flour, finely chopped ginger, green chillies and coriander leaves in a large mixing bowl.
2 Cups Spinach Leaves (Palak), 1 Cup Paneer, 1 Large Potato, 1/4 Cup Besan (Gram Flour), 1-2 Green Chillies, 1 Inch Piece of Ginger, 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
Then add red chilli powder, turmeric powder, coriander powder, cumin powder and salt to the mixture.
1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Coriander Powder (Dhaniya Powder), 1 Teaspoon Cumin Powder (Jeera Powder), 1 Teaspoon Salt
Mix all the ingredients together and divide the mixture into 12-15 equal sized balls.
Heat oil in a pan on and add the kofta balls in the hot oil in small batches. Deep fry the koftas on medium heat for 3-5 minutes, flipping them around till they are evenly cooked and browned on each side.
2 Cups Cooking Oil
Fry all the koftas this way. Then take them out and set them all aside.

Preparing the gravy

Roughly chop the onions, tomatoes, green chillies, ginger and garlic in small pieces.
1 Large Onion, 2 Large Tomatoes, 2 Green Chillies, 5 Garlic Cloves, 2 Inch Piece of Ginger
Also gather the whole spices like bay leaf, cinnamon stick, cloves, green cardamom, mace strands, cumin seeds, whole black peppercorn, dried red chillies as well as cashews. I also added some shah jeera, but it's optional for the recipe.
2 Bay Leaves (Tej Patta), 1 Inch Dalchini (Cinnamon Stick), 3-4 Laung (Cloves), 4-5 Green Cardamom (Hari Elaichi), 2-3 Javitri (Mace Strand), 1 Teaspoon Cumin Seeds (Jeera), 1/2 Teaspoon Black Peppercorn (Sabut Kali Mirch), 3-4 Whole Dried Red Chillies, 2 Tablespoon Cashew Nuts (Kaju)
Combine all the vegetables, spices and cashew nuts in a pan.
Add 1 cup of water, cover with a lid and bring to a boil. Simmer and cook till the vegetables are soft.
Let the vegetables cool down to room, temperature, then grind to a smooth paste in a food blender.
Then heat some butter or oil in a pan.
1 Tablespoon Butter
Add turmeric powder, red chilli powder and coriander powder.
1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder, 1 Teaspoon Coriander Powder (Dhaniya Powder)
Then add the puree to the pan and mix well.
Mix the gravy with the spices. Add salt and some water if needed to adjust the consistency. Tet it simmer for a couple of minutes.
1 Teaspoon Salt
Add some dried crushed kasuri methi to the gravy and mix well.
1/2 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
Palak kofta is ready. Place the kofta balls in the curry and serve hot garnished with coriander leaves.