31 May 2014

Palak Kofta Curry In Green Gravy

Time for some change from regular Palak paneer to Palak kofta Curry in Green Gravy, prepared traditionally the same way my mother does.

Palak Kofta Curry In Green Gravy


1)  For Koftas (Dumplings):

2 cups chopped Palak (Spinach)
3/4 cup Besan (Chick pea flour)
1 cup whole wheat flour
1 medium onion
1/2 tsp turmeric powder
1/2 tsp cumin powder
1 tsp red chilly powder
1/2 tsp baking soda
salt to taste

2)  For Gravy:

(Here for gravy i have used my own home made Bhuna masala. As it is really helpful especially when you are running busy whole week. I store my Bhuna Masala for almost  4-5 days in refrigerator and use it for gravy based dishes like Paneer Makhni, Chicken Makhni,  Kofta curry, Rasewale Masala aloo, Matar Paneer and so on..But every time for surely you wont get the same repetitive taste..)

Here is its Recipe : Bhuna Masala (Do have a look at once, Thank you :) )

If you do not have bhuna masala handy than below is the Recipe for Palak Kofta Gravy:

1 tsp Oil
11/2 tsp Ghee (Clarified Butter)
2 Medium onion Puree
1 Large Tomato Puree
1/3 cup Bolied Palak Puree
1 tsp Ginger-Garlic paste each
1 1/2 tsp Fennel Powder (Saunf)
1 tsp Kasuri methi slightly crushed
1/4 cup beaten Dahi/Yogurt
1 tsp Red Chilly Powder (adjust the spice suitable to your taste buds)
1/2 tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
Salt to taste


For Koftas (Dumplings)

  • In a bowl mix all the ingredients listed above in For Koftas.
  • Add Little water, to make a sticky dough and not the batter. Make sure here the Binding agent is only flour and not boiled or smashed potatoes (which many other recipes use, but traditionally my mother do not use the same and so i have'nt too) So be careful with water part. Or else see the picture below. 


  • Now with your oil greased palm make a round lemon size ball out of this sticky dough and deep fry on medium flame  in hot oil until light golden brown from outside.


  • This quantity yields about 14-15 Koftas/dumplings.


  • Keep this fried Koftas aside and lets start with a gravy.

For Gravy

  • As i said earlier, I used my own homemade Bhuna Masala for this gravy so within 20 minutes i was ready with whole Palak Kofta Curry sabji. If its not handy, below i have posted the gravy recipe as well.

Bhuna Masala Mix-Curry Masala

  • In a Non stick wok or Kadai, heat oil and add cumin and mustard seeds, as soon as it splutters add pinch of asafoetida powder. Saute Onion Puree with pinch of salt in it until light pink. 
  • Now add Tomato Puree, Boiled Palak puree, ginger-garlic paste and other spice powder. Let it cook for about 2 minutes with little water in it.


  • Add Beaten cold curd and mix (Use cold curd to avoid curdling) and cook for few minutes more.


  • Time for Koftas...:) 
  • Add those koftas now in a gravy and mix all well. Cook for a 2 minute on low flame. 
  • Add water if required. Gravy should be little thick. And here it is ready to serve with Rotis.

Palak Kofta Curry In Green Gravy

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