Palak Kofta Recipe: Most people prepare spinach over and over again in winter. Somewhere it is added to dal, sometimes it becomes saag, sometimes it becomes spinach fritter, but honestly, after a few days the same taste becomes boring. Every so often I feel like making something that includes spinach, tastes different and looks healthy too. This is why people nowadays love a dish like palak kofta, but as soon as the name of making kofta comes, only one thing comes to mind – a lot of oil. People often stop making kofta keeping their health in mind, but if you have this stress too, then don’t worry now. Because here you will learn about the Balak Kofta recipe, which is prepared without frying in oil, and the taste is also excellent. This recipe is perfect for those who care about their health, but do not want to compromise on their taste. What makes them special is that they are light and crunchy – which means double the pleasure of eating.
If you want to prepare something different for dinner or if guests come to your house, crispy spinach kofta can become the star of your table. Just follow a few easy steps and your delicious, healthy and aromatic palak kofta gravy will be ready on your plate. Let us know the complete recipe without any delay.
Ingredients for black kofta
– 300 grams of spinach
– 1 tablespoon salt
– Ginger, garlic
– Half a teaspoon of celery
– Half a teaspoon of turmeric
– Half a teaspoon of hot red pepper
– Half a teaspoon of garam masala
– Half a teaspoon of coriander powder
-3-4 tablespoons flour
Broth ingredients
– 2 teaspoons mustard oil
– 1 teaspoon cumin
– 5 black pepper
– 2 small cardamom pods
– Half a teaspoon of turmeric
– 1 teaspoon Kashmiri red pepper
– 1 tablespoon coriander powder
-Water as needed
– 1 teaspoon red pepper
-6 garlic cloves
-2 onions
– 2 hot green peppers
-2 tomatoes
– 2 – 3 tablespoons of curd
– Half a teaspoon of garam masala
– 1 teaspoon kasoori methi
How to prepare palak kofta?
Step 1: Prepare the spinach
– First, wash the spinach well and remove the thick stem. Now chop the spinach finely. Place it in a large bowl, sprinkle a spoonful of salt on it, and leave it for 10 minutes. Spinach will release water due to the salt.
– Now squeeze the spinach well and leave the water aside. Keep in mind that do not throw away this water as it will be used in the broth later.
Step 2: Prepare the masala base
– Now crush two onions, ginger, garlic and green pepper. Don’t make it into a fine paste, just crush it coarsely.
– Now make the tomato paste separately and leave it aside.
Step 3: Make the kofta
– Add 1-2 tablespoons of the onion and garlic mixture to the squeezed spinach. Then add celery, turmeric, red chilli, garam masala, coriander powder and garam flour and mix everything well.
– Now make a circular kofta from this mixture.
Step 4: Make the broth
– Heat mustard oil in a frying pan. Add cumin, black pepper and cardamom. When it becomes light golden, add the chopped onions to it.
– When the onions are well cooked and turn light golden, add the tomato paste and cook.
– Now add the remaining spinach water to enhance the flavor of the broth.
Step 5: Cook the kofta without oil
– Place a large steel strainer over the pan, then grease it with light oil.
– Now put the spinach kofta on it, cover it, and let it cook for 10 minutes.
In this method, the kofta becomes slightly crispy even without oil.
– When the kofta is ready, put it in the gravy and sprinkle kasoori methi on it.
