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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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Metro Plus
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Chennai
Coimbatore
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Thiruvananthapuram
Visakhapatnam
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