PALAK KOFTA (MEATBALLS IN SPINACH GRAVY)

by Meghna Mohan

PALAK KOFTA (MEATBALLS IN SPINACH GRAVY)

INGREDIENTS (Serves 4-5)

Spinach leaves ( 1 bunch ) 

The Kebabsmith Chicken Meatballs- 1 pkt

Red onion- 1 small

Tomato -1 small

Garlic-3 cloves, ground

Bay leaf-1

Cinnamon stick-1 small piece

Dried Red Chillies (Optional)-2

Cumin powder- 1/2 tsp

Coriander powder -3/4th tsp

Garam masala- 3/4 th tsp

Salt- to taste

Ghee-2 tbsp

Cream-1/4th cup (optional)

 

METHOD-

  1. Remove the meatballs from the freezer and let it defrost for twenty minutes. 
  2. Remove the thick part of the stalk from the spinach leaves. Wash the leaves  in cold  water. 
  3. Bring a pot of water to boil. Dip the spinach leaves in the water till they become soft. Drain out the leaves, cool them and grind them into a puree with some water. 
  4. Heat ghee in a pan, add the bay leaf, red chilli and cinnamon stick. Fry them for 30 seconds before adding the onion. Fry the onion till light brown.
  5. Now add the garlic and fry it for a minute. Add the tomatoes and the dry spices and salt. Fry for 4-5 minutes. Add a teaspoon of water if it starts to burn.
  6. Add the spinach puree and cook on a low flame for 5 minutes. Add a little water if too dry.
  7. Add the meatballs into the spinach and cook for 5 to 8 minutes. 
  8. Add the cream. Serve hot with rice or chapati. 

 

 

 

 

 

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