Koftas are a family of meatball dishes found in the Indian subcontinent that can be cooked with or without curry. Kofta is typically made from minced beef, lamb, chicken breast (or veal), and mixed vegetables like potatoes carrots onions peas lentils beans chickpeas spinach, etc which are then boiled into balls before being fried up to make them crispy on the outside but soft enough on the inside for easy chewing. Vegetarian kofte recipes also exist wherein cheese tofu paneer cabbage potato onion green banana prawns fish eggs or even salami may replace any animal products used as an ingredient.
It is a delectable main course dish in which softballs (known as koftas), made by paneer (cottage cheese) and potato are served in spinach curry sauce. To make Palak koftas more healthy, you can substitute potato with bottle gourd (lauki or ghia). Just peel the bottle gourd and grate it and rest follow the same procedure.
Though this recipe takes time it is worth preparing at small get-togethers, parties. Palak koftas taste awesome with tandoori roti or any type of naan.
In a bowl, put paneer, gram flour, potatoes, chilly powder, salt and mix it well.
Now heat oil in a karahi for frying.
Make small balls of mixed dough.
Once the oil is hot, reduce the flame between low and medium.
Put the balls in the karahi and fry them till golden brown from all sides.
After frying all balls, keep them aside in a paper towel.
Heat oil in a pan. Add cardamom, cinnamon, bay leaves and stir for few seconds.
Add ginger and garlic and stir for few seconds.
Now add onion and fry it until golden brown.
Add coriander powder, chilly powder, salt and mix it well.
Add tomato puree and cook it until oil oozes out.
Add palak (spinach) and mix it well and cover it for about 10 minutes.
Just before serving, add kofta balls. Garnish with cream.
Serve palak koftas with tandoori rotis or any type of naan.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.